Ingredients
Scale
- 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