Step-by-Step Instructions
Prepare the Chicken:
Start by slicing your chicken breasts into chunks no bigger than two inches. Lay each piece between sheets of plastic wrap and pound them to an even half inch thickness using a mallet or rolling pin. Season both sides of every piece thoroughly with salt, pepper, garlic powder, and onion powder so there is plenty of flavor in every bite
Stuff with Cheese:
Grab a small pinch of mozzarella and nestle it in the center of each flattened chicken piece. Fold the chicken over and pinch the edges together very firmly to trap the cheese inside. The tighter your seal the less cheese leaks out when frying
Bread the Chicken Bombs:
Whip the egg in a shallow bowl until smooth and place the panko breadcrumbs in another. Dip each chicken parcel in egg making sure to coat every bit. Roll and press it into the breadcrumbs all over for a nice even crust
Fry Until Golden and Gooey:
Heat about one and a half inches of oil in a large deep skillet set over medium high. Sprinkle in a breadcrumb to test the heat. It should sizzle and quickly float up. Carefully lower your prepared chicken bombs into the hot oil with tongs and cook in small batches. Fry them for about three to four minutes per side, flipping once, until they are a rich gold shade and an instant read thermometer reads 165 for the center
Serve with More Ranch:
Once fried, move the chicken bombs to a plate lined with paper towels to soak up excess oil. While they are still hot, drizzle a little ranch dressing on top and keep more ranch nearby for dipping
You Must Know
- These are high in protein
- Great for feeding a group or prepping ahead
- Stay crisp when reheated in a toaster oven
My go to for these is always freshly shredded mozzarella because the melt is unmatched and the pull is ridiculously satisfying. The best memory I have is when my siblings and I raced to see who could stretch a cheese pull the longest – it never gets old
Storage Tips
To store leftovers cool them completely and transfer to an airtight container. They will keep for up to three days in the fridge. For best results reheat in a toaster oven or air fryer until hot and crispy. I do not recommend microwaving because the breading can turn soggy
Ingredient Substitutions
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