Melted Mozzarella Chicken Bombs (Print Version)
Crispy chicken bites with gooey mozzarella, fried to perfection and perfect for sharing at the table.
# Ingredients:
→ Seasoning
01 -
1/2 teaspoon salt
02 -
1/2 teaspoon ground black pepper
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
→ Filling
05 -
1 cup shredded mozzarella cheese
06 -
1/4 cup ranch dressing
→ Coating
07 -
1 cup panko breadcrumbs
08 -
1 large egg
09 -
1 pound boneless, skinless chicken breasts
→ Frying
10 -
Vegetable oil, for frying (enough for 1 1/2 inches depth in skillet)
# Instructions:
01 -
Cut the chicken breasts into 1 1/2–2 inch chunks. Flatten each piece under plastic wrap with a meat mallet or rolling pin until about 1/2 inch thick. Season on all sides with salt, black pepper, garlic powder, and onion powder.
02 -
Place a small mound of shredded mozzarella cheese in the center of each chicken piece. Fold the chicken over the cheese, pressing edges together firmly to seal and enclose the filling.
03 -
Lightly beat the egg in a shallow bowl. Place the panko breadcrumbs in a separate bowl. Dip each stuffed chicken piece in egg, then coat evenly in the breadcrumbs, pressing gently so the coating adheres.
04 -
Pour vegetable oil into a deep skillet to a depth of 1 1/2 inches and heat to 350°F. Test the temperature by dropping in a breadcrumb; it should sizzle and float to the top.
05 -
Carefully lower the chicken bombs into the hot oil using tongs. Fry in batches for 3–4 minutes per side, turning once, until the coating is golden and internal temperature reaches 165°F. Transfer to a plate lined with paper towels to drain excess oil.
06 -
Serve the chicken bombs hot, drizzled with ranch dressing, and provide additional ranch on the side for dipping if desired.
# Notes:
01 -
Ensure the chicken pieces are firmly sealed to prevent cheese from leaking during frying.