If you’re on the hunt for a seriously craveable appetizer or a fun twist for dinner, these Melted Mozzarella & Ranch Chicken Bombs are exactly what you need! Picture this: juicy, seasoned chicken hugging gooey mozzarella, rolled in crispy panko crumbs, then fried up to golden, crunchy perfection. It’s one of those snacks that’ll have everyone at the table pausing just to ask, “Wait, what is this magic?”
The best part? This recipe is super simple to pull off—ideal for game days, family get-togethers, or even a laid-back Friday night treat. No fancy equipment or complicated ingredients needed, just your everyday basics and about half an hour of your time. Seriously, kids go crazy for these, adults won’t stop at just one, and if you show up to a potluck with a batch, don’t count on bringing any leftovers home. Honestly, who can say no to melted mozzarella and creamy ranch?
Whether you’re cooking up a batch for a crowd or just treating yourself, these little golden bites are pure joy. Time to get in the kitchen and make some magic!
Why You’ll Love This Recipe
- That stretchy, melty mozzarella in every bite!
- Crispy, golden crust without needing a deep fryer
- Creamy, tangy ranch dressing takes it up a notch
- Perfect for parties, snacks, or weeknight fun
- Quick and easy, ready in about 30 minutes
Melted Mozzarella & Ranch Chicken Bombs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serves: 4
Equipment Needed:
- Sharp knife and cutting board
- Mixing bowls
- Shallow dish for breadcrumbs
- Frying pan or deep skillet
- Tongs or slotted spoon
- Paper towels for draining
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded mozzarella cheese
- 1/4 cup ranch dressing (plus extra for serving)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- Oil for frying
Instructions:
- In a bowl, season chicken pieces with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- Take a piece of chicken and press it flat slightly. Place a pinch of shredded mozzarella in the center. Wrap the chicken around the cheese and press edges together to seal. Repeat with all pieces.
- In a small bowl, beat the egg. In a shallow dish, spread out the panko breadcrumbs.
- Dip each chicken bomb into the beaten egg, letting the excess drip off, then roll it in the panko to coat completely.
- Heat about 1.5 inches of oil in a skillet over medium-high heat to 350°F (175°C).
- Fry chicken bombs in batches, turning as needed, until golden brown and cooked through—about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Drizzle with ranch dressing or serve with a side of ranch for dipping. Enjoy hot!
Pro Tips:
- Lightly dampen your hands when sealing the chicken to keep the cheese tucked in nicely.
- Don’t overcrowd the pan—it lowers the oil temperature and can lead to soggy coating.
- Want an extra flavor kick? Add a dash of smoked paprika to the breadcrumbs.
- If you prefer baking, spray the coated chicken bombs with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Freeze uncooked bombs on a tray, then store in a zip-top bag. Fry or bake directly from frozen—just add a couple extra minutes to the cook time.
Melted Mozzarella & Ranch Chicken Bombs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded mozzarella cheese
- 1/4 cup ranch dressing (plus extra for serving)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- Oil for frying
Instructions
- In a bowl, season chicken pieces with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- Take a piece of chicken and press it flat slightly. Place a pinch of shredded mozzarella in the center. Wrap the chicken around the cheese and press edges together to seal. Repeat with all pieces.
- In a small bowl, beat the egg. In a shallow dish, spread out the panko breadcrumbs.
- Dip each chicken bomb into the beaten egg, letting the excess drip off, then roll it in the panko to coat completely.
- Heat about 1.5 inches of oil in a skillet over medium-high heat to 350°F (175°C).
- Fry chicken bombs in batches, turning as needed, until golden brown and cooked through—about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Drizzle with ranch dressing or serve with a side of ranch for dipping. Enjoy hot!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
