Melted Mozzarella & Ranch Chicken Bombs
Ingredients
Filling
2 cups cooked chicken, shredded
1 cup shredded mozzarella cheese
½ cup ranch dressing
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Coating
1 cup all-purpose flour
2 large eggs, beaten
1½ cups breadcrumbs (panko works best)
½ teaspoon paprika (optional)
½ teaspoon dried parsley (optional)
For Cooking
Oil for frying or cooking spray for baking/air frying
Instructions
1️⃣ Make the FillingIn a large bowl, mix the shredded chicken, mozzarella cheese, ranch dressing, garlic powder, onion powder, salt, and pepper.
Stir until everything is well combined.
2️⃣ Shape the Bombs
Scoop about 2 tablespoons of the mixture.
Roll into tight balls and place on a plate.
Chill in the refrigerator for 15–20 minutes (this helps them hold their shape).
3️⃣ Bread the Chicken BombsSet up three bowls:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs mixed with paprika and parsley
Roll each ball in flour, then egg, then breadcrumbs.
For extra crunch, repeat the egg and breadcrumb step.
Cooking Options
Fry Method
Heat oil to 350°F (175°C).
Fry the bombs for 3–4 minutes, turning until golden brown.
Drain on paper towels.
Oven Method
Preheat oven to 400°F (200°C).
Place bombs on a lined baking sheet.
Lightly spray with cooking spray.
Bake for 18–20 minutes, turning once, until crispy and golden.
Air Fryer Method
Preheat air fryer to 375°F (190°C).
Spray bombs lightly with oil.
Air fry for 10–12 minutes, shaking halfway through.
Serving Suggestions
Serve hot with extra ranch, marinara sauce, or honey mustard.
Great with a side salad, fries, or veggies.
