Delicious deep-fried sandwich bombs filled with chicken, bacon, and cheese, perfect for a hearty snack or meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Deep-Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken breast, finely chopped or shredded
6 slices bacon, cooked until crispy and crumbled
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise
2 tbsp ranch dressing
¼ cup finely chopped tomato, seeds removed
¼ cup finely chopped lettuce
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper
Salt, to taste
6 slices thick-cut sandwich bread, crusts removed
4 oz cream cheese, softened
2 large eggs
2 tbsp milk
1½ cups all-purpose flour
2 cups breadcrumbs or panko
Vegetable oil, for deep-frying
Ranch dressing or garlic mayonnaise, for serving
Extra crumbled bacon, for serving
Chopped parsley, optional
Instructions
Prepare the filling. In a large bowl, combine the cooked chicken, crispy bacon, cheddar cheese, mozzarella, mayonnaise, ranch dressing, tomato, lettuce, garlic powder, smoked paprika, black pepper, and salt. Mix until evenly combined.
Prepare the bread. Flatten each slice of bread with a rolling pin. Spread a thin layer of softened cream cheese over one side of each slice.
Fill the bread. Place approximately ⅓ cup of chicken-bacon filling in the center of each slice. Bring the edges together and shape the bread into a sealed ball. Pinch the seams firmly to prevent the filling from leaking.
Set up the coating station. Place the flour in one shallow bowl. Whisk the eggs and milk in a second bowl. Put the breadcrumbs in a third bowl.
Coat the sandwich bombs. Roll each ball in flour, dip it into the egg mixture, and coat thoroughly with breadcrumbs. For extra crunch, dip it in the egg mixture and breadcrumbs a second time.
Chill briefly. Refrigerate the coated bombs for 10–15 minutes to help them hold their shape during frying.
Heat the oil. Pour vegetable oil into a heavy pot to a depth of about 2–3 inches. Heat to 350°F.
Deep-fry until golden. Fry the sandwich bombs in small batches for about 3–5 minutes, turning as needed, until evenly golden brown and crispy. Avoid overcrowding the pot.
Drain and rest. Transfer to a wire rack or a paper towel-lined plate. Let them rest for 2–3 minutes before serving.
Serve. Drizzle with ranch dressing or garlic mayonnaise, then sprinkle with extra bacon and parsley if desired.
Notes
For a spicier version, add jalapeños to the filling.
These sandwich bombs can be made ahead of time and frozen before frying.
Experiment with different cheeses for varied flavors.