Bite-sized foods are great for appetizers and snacks, but sometimes I want them for dinner too! This recipe for a cheesy stuffed chicken bomb is a great choice that is simple, tasty, and sure to be a hit with the whole family. Chicken breast is combined with herbs and stuffed with cheese then coated and fried in a favorite potato chip for a crispy outside and gooey inside!
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Stuffed Chicken Bombs
Chicken bombs are one of my favorite foods. Some call them stuffed nuggets and others might call them fried chicken balls. Whatever you refer to these as it's a delicious dish that has layers of texture and flavors.
My favorite part of this recipe is that it is one menu item that the kids and parents both will enjoy with zero complaints. Dip these into a favorite sauce or just serve as-is for a chicken and cheese snack.
If you want something a bit different that is also bite-sized and nice for a snack or appetizer, then you might appreciate the crispy chicken wings or even this easy pickle brined chicken tender idea!
Ingredients
- 1 pound of chicken breasts (½ kg)
- 3 tablespoons cornmeal
- 2 tablespoons cornstarch
- ½ tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon vegetable oil
- 4 ounces cheddar cheese (120g)
- 2 ¼ cups all-purpose flour (280 g)
- ⅔ cup sparkling water (158 ml)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon paprika
- 11/2 cup crushed pringles
Handy Kitchen Tools
How to Make Stuffed Chicken Bombs
If not using ground chicken, you will start by putting the chicken breast pieces into a food processor and pulsing until they are a smooth paste.
Put the chicken into a large bowl along with cornmeal, salt, black pepper, paprika, and vegetable oil. Stir this together until it is completely combined.
Then, using a lightly oiled but clean hand, form balls of the chicken mixture. This batch can make 12 to 15 balls depending upon how large you want them. If you find that the mixture feels too wet, you can add in the cornstarch, a tablespoon at a time, until it is easier to manipulate the mixture.
Place the chicken balls onto a clean platter or plate, then create a small well in the middle of each ball to hold the cheese.
Add the cube of cheese inside each chicken ball and fold or push the meat up over to seal it in the middle.
Now, prepare your dredging station. I like to use shallow bowls and have them set up just beside my frying pan or deep fryer.
In one bowl, add 1 ½ cups of flour. You can season the flour if wanted.
Then in a second bowl, whisk together the carbonated water, eggs, salt, paprika, and remaining flour to create a thick tempura-style batter.
For the last bowl, you will pulse the chips until they are nice fine crumbs, then pour them into the bowl. I used plain chips, but you could use a flavored option for more flavor in this recipe.
In a large skillet or deep fryer, heat your preferred frying oil over medium heat until it is around 350°F.
Now, begin to dip each chicken ball into the plain flour first.
Then into the tempura liquid mixture.
And lastly, into the crushed Pringles chips.
Place the chicken balls into the hot oil, being careful to not overcrowd the pan. Then cook for 2 to 3 minutes per side.
If you are uncertain if they are cooked through, I recommend using a meat thermometer to pierce through to the center. It should read at least 160°F to 165°F for safety. They will continue cooking some once removed from the oil, but I like to get as close to the safe 165°F as possible.
Let them sit for 5 minutes before serving with dipping sauces.
Frequently Asked Questions
You can use whatever kind of cheese that you like in the chicken bombs. I like to make sure whatever cheese I use melts well because that adds to the ooey-gooey texture of the filling.
Mozzarella and cheddar are both good choices for stuffing these chicken balls. You can use whatever cheese you like as long as it melts well. Other options include Colby, Colby Jack, Pepper Jack, Fontina, Havarti, Gouda, Provolone, Muenster, or even Swiss.
You can use whatever kind of crumbs that you like for the outside of the chicken bombs. For this version, I used plain crushed Pringles chips. The addition of crushed chips gives a crispy texture but also adds a level of saltiness for more flavor.
Other options include any potato or tortilla chip, cracker crumbs, fresh bread crumbs, crushed croutons, or even Panko bread crumbs. Try flavored coatings for more layers of flavor to match what you season the chicken with before forming it into balls.
Yes, these chicken bombs are coated in tempura batter. The chicken bombs are first dipped in the tempura batter and coated well. Then they are rolled in the crushed chips to complete the outside.
This chicken bomb recipe will work with other ground meats as well. You can use ground beef, ground pork, or ground sausage. A combination of meats, like in a traditional meatball, or even ground chorizo can all be used and will taste great. Just make sure when using other meats you cook them to a safe temperature in the center before serving. Each meat has a different required temperature from 140°F to 165°F.
I am seasoning the chicken with the basics of salt, black pepper, garlic powder, and paprika. This gives a simple base that goes well with any cheese or chip you choose for the balls.
You can use whatever kind of seasoning that you prefer or have on hand. Ready-made blends like Italian seasoning, taco seasoning, Greek seasoning, Cajun seasoning, or just a generic poultry seasoning can all work well in this recipe.
You can even pair your seasoning with the different flavors of Pringles to bring a whole new twist to these chicken bombs.
If you like this easy recipe and want more beginner recipes to try you might also be interested in my latest cookbook release, The Complete Cookbook for Beginners. Tips, skills, and 101 recipes for the beginner cook to learn from!
More Easy Chicken Recipes
Chicken, whether breasts, thighs, or ground, is a favorite protein in our house. It is affordable, easy to cook, and super versatile for a number of flavor profiles. If you are in need of inspiration, look no further than the recipes below. Make sure that you bookmark the recipes, print them out, or pin them to your favorite board on Pinterest.
- Delicious Portobello Chicken Burger Recipe
- The Best Homemade Chicken Parmesan Recipe
- Crispy Korean Fried Chicken Recipe
- The Most Flavorful Chicken Meatloaf Recipe
- Copycat P.F. Chang's Chicken Teriyaki Lettuce Wraps
📖 Recipe
Flavorful Cheesy Stuffed Chicken Bombs Recipe
You will fall in love with the crispy coating on these cheesy stuffed chicken bombs! A simple Pringles chip crust makes them delicious!
Ingredients
- 1 pound chicken breasts (½ kg)
- 3 tablespoons cornmeal
- 2 tablespoons cornstarch
- ½ tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon vegetable oil
- 4 ounces cheddar cheese (120g), cubed
- 2 ¼ cups all-purpose flour (280 g), divided
- ⅔ cup sparkling water (158 ml)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 ½ cup crushed Pringles
Instructions
- In a food processor, pulse the chicken breasts pieces until they are a smooth paste. You can use ground chicken if preferred.
- Add the chicken to a bowl along with the cornmeal, salt, black pepper, paprika, and vegetable oil.
- Mix this together until combined.
- Then form the chicken mixture into 12 to 15 balls. If the mixture is too sticky, add cornstarch 1 tablespoon at a time.
- Press a small well into the middle of each chicken ball.
- Place a cheese cube inside each ball then fold it over the top to cover the cheese.
- In a shallow bowl, add 1 ½ cups of flour. Then in a second bowl, whisk together the carbonated water, eggs, salt, paprika, and all-purpose flour.
- In the third bowl, add the crushed Pringles.
- Dip each chicken ball into the flour first, then the liquid mixture, and finally, roll in the crushed Pringles.
- In a large skillet, heat the oil over medium heat. Then fry the chicken balls for 2 to 3 minutes.
- Turn the balls over and continue frying for another 2 to 3 minutes until the chicken is cooked through.
- Drain on paper towels before serving with your favorite dipping sauces.
Notes
This yields 12 to 15 chicken balls per batch, depending upon the size made. The nutritional information listed is for 12.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 375Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 656mgCarbohydrates: 37gFiber: 2gSugar: 0gProtein: 19g
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