Chicken Cheese Bombs - Stella Recipes

Pressed for time but craving something indulgent? These crispy chicken cheese bombs are your answer. Their crunchy golden exterior hides a creamy, molten center—perfect for snacks, appetizers, or game-day treats. Simple to make in under 30 minutes, they’re sure to please both teens and grown-ups alike.

Why You’ll Love Them

Ready in under 30 minutes.
Crispy, cheesy, and addictive.
Versatile preparation: fry or bake according to preference.
Great for parties, snack time, or easy dinners.

What You’ll Need

Protein & Cheese: 2 cups of shredded cooked chicken (like rotisserie leftovers), mozzarella (shredded or cubed), and ½ cup softened cream cheese for a creamy base.
Flavor Boosters: ⅓ cup finely chopped green onions or chives, ½ tsp garlic powder, salt & pepper to taste.
Coating: 1 cup of flour, 2 beaten eggs, 1½ cups of panko breadcrumbs (or regular breadcrumbs).
For Frying: Neutral oil (vegetable or canola).
Garlic Butter Drizzle: ¼ cup unsalted butter, 2 cloves minced garlic, 1 tsp red pepper flakes, a pinch of salt, and chopped parsley or chives.

Making It Happen

Mix the Filling
Combine the shredded chicken, softened cream cheese, chopped onions (or chives), garlic powder, salt, and pepper in a bowl. Mix until smooth and scoopable.
Form & Chill
Shape the mixture into golf-ball–sized rounds, press a mozzarella cube inside each, and seal. Chill for 15–20 minutes—this helps them hold shape while cooking.
Bread Them
Set up three stations: flour, beaten eggs, and panko crumbs. Roll each ball in flour, dip in egg, then coat in breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
Fry to Perfection
Heat about 2 inches of oil until a breadcrumb sizzles gently. Fry the balls in batches for about 3–4 minutes until golden brown. Drain on paper towels to retain crispiness.
Prepare the Garlic Chili Butter
In a small saucepan, melt the butter over low heat. Add minced garlic and cook until fragrant (about a minute). Stir in red pepper flakes, salt, and herbs. Either drizzle over the cooked bombs or serve it as a dipping sauce.

Top Tips for Success

Chill before cooking for better structure and fewer cheesy leaks.
Double coats of egg and breadcrumbs deliver maximum crunch.
Balance the heat: keep oil at the right temperature to avoid burning or greasiness.
Choose mozzarella cubes for a dramatic, gooey cheese pull.

Handy Variations

Swap mozzarella for pepper jack if you’re feeling spicy.
Use ground turkey or leftover holiday turkey for a leaner twist.
Mix in or stuff with jalapeños for extra kick.
For a lighter version, bake at 400 °F for 15–20 minutes, flipping halfway.
Go gluten-free by using GF panko-style breadcrumbs.
Make them snack-sized for kids and skip the chili butter—serve with ketchup or ranch.

Serving Suggestions

Serve with ranch, marinara, buffalo sauce, or honey mustard on the side.
Pair with celery sticks or carrot fries to offset the richness.
Or simply present them as bite-sized finger food—toothpick ready for game days.

FAQs at a Glance

Can I prepare these ahead?
Absolutely! Assemble and chill the balls up to a day before. Fry when you’re ready—it’s a great time-saver.
Baked instead of fried?
Yes! Bake at 400 °F for 15–20 minutes, flipping halfway for even browning.
Best cheese choice?
Mozzarella wins for its creamy melt. Try cheddar for sharpness, pepper jack for spice, or smoked gouda for luxe flavor.
Can I freeze them?
Yes—freeze on a tray until solid, transfer to a bag, and fry or bake from frozen. Add a few extra minutes of cook time.
Dip pairing ideas?
Beyond the chili butter, options like ranch, buffalo, or honey mustard are all winners.

Final Thoughts

There’s real magic in these crispy chicken cheese bombs—whether it’s a quick weekday dinner, a snack for hungry crowds, or a cozy indulgence. That golden crust and molten center? Irresistible. Bookmark this recipe—you’ll find yourself craving it… daily.