Imagine biting into crispy golden spheres bursting with creamy ranch chicken, smoky bacon, and gooey cheddar cheese. These deep-fried ranch chicken bacon cheese ball bombs deliver an irresistible combination of textures and flavors that make them the perfect crowd-pleasing appetizer, ideal for parties or game day gatherings.
The easy-to-make cheese bombs feature tender shredded chicken blended with tangy ranch seasoning and creamy cheeses, all enrobed in a crunchy breadcrumb shell. Get ready to wow your guests with this savory, crispy delight that’s ready in under 40 minutes.
- Crunchy exterior with a melty, flavorful center that satisfies cravings.
- Quick assembly with simple ingredients you probably have on hand.
- Perfect finger food for entertaining or casual snacking.
Ingredients
- Cooked shredded chicken: About 2 cups of tender, cooked chicken finely shredded for easy mixing and bite-sized filling.
- Cream cheese, softened: One cup of smooth, softened cream cheese to create a creamy texture inside the bites.
- Shredded cheddar cheese: One cup of sharp cheddar cheese adds rich flavor and gooey melty goodness.
- Cooked bacon bits: Half a cup of smoky, crispy bacon pieces to enhance the savory profile.
- Ranch seasoning mix: One packet (around 1 ounce) of dry ranch mix for that classic tangy herb flavor.
- All-purpose flour: One cup used to coat each ball, helping the egg and breadcrumb stick properly.
- Large eggs, beaten: Two eggs beaten to bind the coating and help achieve a golden crust.
- Breadcrumbs: Two cups of crispy breadcrumbs to provide a crunchy outer texture when fried.
- Vegetable oil: Enough for deep frying, ensuring a crispy, evenly cooked finish without soaking oiliness.
Instructions
- Combine the Filling Ingredients
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In a large mixing bowl, thoroughly combine the shredded chicken, softened cream cheese, shredded cheddar, crispy bacon bits, and ranch seasoning mix. This blend creates a creamy, flavorful filling that will form the base of each cheese ball bomb.
- Shape and Chill the Balls
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Roll the mixture into golf ball-sized portions and place them on a baking sheet. Chill the balls for 30 minutes to allow them to firm up, making them easier to handle and ensuring they hold their shape during frying.
- Prepare Breading Stations
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Set up three bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chilled cheese ball first in flour, then dip thoroughly in the egg mixture, and finally coat evenly with breadcrumbs for a crispy crust.
- Heat Oil and Fry
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Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the cheese balls in batches for 3 to 4 minutes, turning occasionally, until they turn golden brown and crispy on all sides.
- Drain and Serve Warm
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Using a slotted spoon, remove the fried cheese bombs from the oil and drain on paper towels to remove excess oil. Serve them hot alongside your favorite dipping sauce for an irresistible appetizer.
- Double coat the balls in egg and breadcrumbs for an extra crunchy coating that holds together better while frying.
- Do not overcrowd the fryer to maintain oil temperature and ensure crispiness.
- Leftover cheese balls can be stored in an airtight container for up to 3 days and reheated in the oven.
Storage Tips
Store any leftover cheese ball bombs in an airtight container placed in the refrigerator. Reheat in a preheated oven at 375°F for 10-12 minutes to restore the crispy exterior.
Serving Suggestions
Serve these cheese bombs warm with ranch dressing, spicy sriracha mayo, or a cool blue cheese dip. They pair wonderfully with fresh vegetable sticks or a crisp green salad for a balanced appetizer spread.
- Make sure the cream cheese is fully softened to blend easily and create a smooth filling.
- Using panko breadcrumbs increases crunchiness and gives a better golden crust.
- Chilling the balls before breading helps the coating adhere well and prevents the filling from leaking during frying.
FAQs
- Can I bake these cheese ball bombs instead of frying?
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Yes, you can bake them at 400°F for about 20 minutes or until golden and crispy, though frying yields the crispiest texture.
- What can I use instead of ranch seasoning?
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You can use a mix of dried herbs like dill, parsley, garlic powder, onion powder, salt, and pepper as a homemade ranch substitute.
- Can I prepare these in advance?
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Absolutely! Prepare and shape the balls, keep them chilled, and fry just before serving for maximum freshness and crunch.
- Are these cheese balls gluten-free?
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The recipe as written uses all-purpose flour and breadcrumbs, so it is not gluten-free. You can substitute with gluten-free flour and breadcrumbs to make it gluten-free.
- What dipping sauces go well with these?
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They pair well with ranch dressing, honey mustard, spicy ketchup, or a creamy garlic aioli.
- Can I use turkey or ham instead of chicken?
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Yes, shredded turkey or diced ham can be used for variations, imparting different flavors but similar textures.
- How do I prevent these from falling apart while frying?
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Chill them well before breading, and ensure the coating is thorough and even. Frying at the correct oil temperature helps the crust set quickly and hold the filling inside.
Deep-Fried Ranch Chicken Bombs
Equipment
- 1 deep fryer or heavy pot
- 3 bowls for flour, beaten eggs, and breadcrumbs
- 1 baking sheet for chilling balls
- 1 Slotted spoon for removing fried balls
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1 packet about 1 oz ranch seasoning mix
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups breadcrumbs
- vegetable oil for frying
Instructions
- In a large bowl, combine shredded chicken, softened cream cheese, shredded cheddar, bacon bits, and ranch seasoning mix until fully mixed.
- Form the mixture into golf ball-sized portions and place them on a baking sheet; refrigerate for 30 minutes to firm.
- Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each cheese ball first in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the cheese balls in batches for 3 to 4 minutes until they turn golden brown and crispy.
- Remove the fried balls with a slotted spoon and drain on paper towels.
- Serve warm, optionally with your preferred dipping sauce.
Notes
- Double coat in egg and breadcrumbs for extra crunch.
- Store leftovers in airtight container up to 3 days.
- Reheat in oven to maintain crispiness.
