Crispy Mozzarella-Stuffed Chicken Bombs (Print version)
Golden panko-crusted chicken bites wrapped around melty mozzarella, fried until crisp and served hot with ranch or marinara.
# Ingredients:
For the chicken bombs
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts
02 -
6 oz (170 g) low-moisture mozzarella, cut into 12 small cubes
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon paprika
For the coating
08 -
1/2 cup (65 g) all-purpose flour
09 -
2 large eggs, beaten
10 -
1 1/2 cups (90 g) panko breadcrumbs
11 -
1/4 cup (25 g) grated parmesan, optional
12 -
3-4 cups neutral oil, for frying
For serving
13 -
1/2 cup ranch dressing or marinara sauce
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Place the chicken between sheets of plastic wrap and pound to about 1/4 inch thick. Cut into 12 pieces large enough to wrap around the mozzarella cubes.
02 -
Mix the salt, pepper, garlic powder, onion powder, and paprika. Season both sides of the chicken, then place one mozzarella cube in the center of each piece.
03 -
Fold the chicken around the cheese and pinch the edges tightly closed. Set seam-side down while you prepare the coating bowls.
04 -
Dredge each stuffed piece lightly in flour, dip in beaten egg, then press into panko mixed with parmesan if using. Coat every side well.
05 -
Pour oil into a heavy skillet or Dutch oven to about 1 1/2 inches deep. Heat to 350°F and line a plate or tray with paper towels or a rack.
06 -
Fry the chicken bombs in small batches for 3-4 minutes per side until deep golden. The chicken should reach 165°F in the thickest part.
07 -
Transfer to the prepared tray and rest for 2 minutes. Sprinkle with parsley and serve hot with ranch or marinara.
# Good to know:
01 -
Use low-moisture mozzarella to reduce leaking during frying.
02 -
Keep the oil close to 350°F for a crisp crust and fully cooked chicken.
03 -
Best served hot while the cheese is still melted.