Melted Mozzarella Ranch Bombs (Print Version)
# Ingredients:
→ Seasoning
01 -
½ tsp salt
02 -
½ tsp black pepper
03 -
½ tsp garlic powder
04 -
½ tsp onion powder
→ Filling
05 -
1 cup shredded mozzarella cheese
06 -
¼ cup ranch dressing
→ Coating
07 -
1 cup panko breadcrumbs
08 -
1 egg
09 -
1 lb boneless, skinless chicken breasts
10 -
Oil for frying
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Serve hot with a drizzle of ranch dressing on top. Add extra on the side for dipping if you like.