Melted Mozzarella And Ranch Chicken Bombs
These crispy mozzarella-stuffed chicken bites are coated in crunchy panko, fried until golden, and finished with a creamy ranch drizzle — perfect for parties, game nights, or a fun twist on weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded mozzarella cheese
- ¼ cup ranch dressing
- 1 cup panko breadcrumbs
- 1 egg
- Oil for frying
Instructions
- Cut chicken breasts into 1½–2-inch chunks. Flatten each piece under plastic wrap using a meat mallet or rolling pin until about ½-inch thick. Season all sides with salt, pepper, garlic powder, and onion powder.
- Place a small pinch of shredded mozzarella in the center of each chicken piece. Fold the chicken over the cheese and press edges together to seal tightly.
- Beat the egg in one bowl. Add panko breadcrumbs to another. Dip each sealed chicken piece in the egg, then roll in breadcrumbs, pressing gently to coat evenly.
- Fill a deep skillet or fryer with 1½ inches of oil and heat to 350°F (175°C). Test by dropping in a breadcrumb—it should sizzle and rise.
- Carefully lower chicken bombs into hot oil using tongs. Fry in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- Serve hot with a drizzle of ranch dressing on top. Add extra on the side for dipping if you like.