Melted Mozzarella Chicken Bombs (Printable Version)
Golden fried chicken filled with gooey mozzarella and spices, served with creamy dipping sauce.
# Ingredients:
→ Chicken
01 -
450 grams boneless skinless chicken breasts, thick cut
02 -
1 teaspoon salt
03 -
0.5 teaspoon freshly ground black pepper
→ Cheese
04 -
150 grams shredded mozzarella cheese
→ Coating
05 -
1 large egg, beaten
06 -
100 grams panko breadcrumbs
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
→ Frying
09 -
450 milliliters canola or vegetable oil, for deep frying
→ Serving
10 -
Ranch dressing, chilled, for dipping
# Steps:
01 -
Pour canola or vegetable oil to a depth of approximately 4 cm in a deep skillet or fryer. Heat the oil to 175°C and test by dropping in a breadcrumb which should sizzle immediately.
02 -
Place the chicken breasts between sheets of plastic wrap and pound with a mallet or rolling pin to about 1.25 cm thickness. Season both sides evenly with salt, pepper, garlic powder, and onion powder.
03 -
Place a generous mound of shredded mozzarella on one half of each flattened chicken breast. Fold the chicken over the cheese and pinch the edges tightly to seal the filling completely.
04 -
Dip each chicken bundle in beaten egg to thoroughly coat, then press into the panko breadcrumbs ensuring all surfaces and seams are well covered to prevent leakage during frying.
05 -
Carefully lower a few bundles at a time into the hot oil using tongs without overcrowding. Fry each side for 3 to 4 minutes until the crust is golden brown and crisp, turning gently to ensure even cooking.
06 -
Remove fried bundles with a slotted spoon and place on paper towels to absorb excess oil. Transfer to a serving plate, drizzle ranch dressing on top, and present extra dressing for dipping while still hot.
# Notes:
01 -
Use freshly shredded mozzarella for optimal melt and stretch. Avoid overfilling and ensure edges are sealed tightly to prevent cheese leakage during frying.
02 -
Maintain oil temperature at 175°C to achieve a crispy exterior without greasy absorption.
03 -
Leftover bombs can be refrigerated for up to 2 days. Reheat in an oven or air fryer to restore crispiness.