Deep-Fried Ranch Chicken Bombs
Crispy golden bites filled with creamy ranch chicken, smoky bacon, and melted cheddar cheese. Perfectly fried for a crunchy appetizer ideal for parties or snacks.
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.