Crispy Chicken Bacon Loaded Cheese Bombs
These Crispy Chicken Bacon Loaded Cheese Bombs are everything you love about loaded flavors wrapped up in a perfectly crispy, bite-sized package. Easy to make and a guaranteed crowd-pleaser that vanishes fast!
Equipment
- Large mixing bowl
- Deep Skillet or Dutch Oven
- Slotted Spoon or Spider Tool
- Plate lined with paper towels
Ingredients
- 1 lb ground chicken
- 6 slices bacon cooked and crumbled, make it nice and crispy
- 1 cup shredded mozzarella cheese
- 0.5 cup cream cheese softened
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 package wonton wrappers
- Oil for frying You'll need a few inches in your pot – canola, vegetable, or peanut oil work great.
- Chopped parsley for garnish
Instructions
- 1. Prepare Your Dreamy Filling: Grab a big mixing bowl. Toss in the ground chicken, crumbled bacon, shredded mozzarella, and softened cream cheese. Add the garlic powder, onion powder, salt, and pepper. Mix everything super well combined using your hands or a sturdy spoon.
- 2. Assemble Your Little Bombs: Lay a single wonton wrapper flat. Place about a tablespoon of filling in the center. Moisten the edges lightly with water using your finger. Fold the corners up towards the center, pressing the edges firmly to seal it into a secure pouch or bomb shape. Ensure no gaps remain. Repeat until all filling and wrappers are used.
- 3. Get the Oil Hot: Find a deep skillet, Dutch oven, or deep fryer. Pour in enough oil to reach about 2-3 inches deep. Heat on medium heat to around 350°F (175°C). Test with a small wonton scrap – it should sizzle and bob up.
- 4. Fry Those Bombs to Golden Perfection: Carefully add bombs to the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes on each side until beautifully golden brown, crispy, and the chicken filling is cooked through.
- 5. Drain & Serve Hot: Use a slotted spoon to transfer cooked bombs to a plate lined with paper towels. Sprinkle with fresh chopped parsley. Serve immediately with your favorite dipping sauces (marinara, ranch, sweet chili sauce, etc.).
Notes
You can substitute ground turkey or pre-cooked shredded chicken. Try different cheeses like cheddar or Monterey Jack. Add heat with cayenne or diced jalapenos. Boost flavor with smoked paprika or dried chives. You can air fry or bake these, though frying gives the best crispiness. Don't overfill the wrappers and seal edges tightly to prevent leaks. Fry in batches to maintain oil temperature. The filling can be made 1-2 days ahead, and assembled bombs can be chilled for a few hours before frying. Store leftovers in an airtight container in the fridge for up to 3-4 days and reheat in an air fryer or oven (350-375°F) for best results. Uncooked filling stores in the fridge for up to 3 days.