Ingredients
Equipment
Method
- Step 1: Mix the Filling Grab a large mixing bowl and toss in the ground chicken, crispy crumbled bacon, shredded mozzarella, and softened cream cheese. Sprinkle in the garlic powder, onion powder, salt, and pepper. Mix everything together really well until all ingredients are evenly distributed.
- Step 2: Wrap Those Bombs Lay a wonton wrapper flat. Place about 1 tablespoon of filling in the center. Dip your finger in water and lightly moisten all the edges of the wrapper. Bring the four corners of the wrapper up towards the center, meeting over the filling. Pinch the corners together firmly, then pinch all the edges shut tightly to create a sealed package. Repeat with the remaining filling and wrappers.
- Step 3: Heat the Oil Pour about 2-3 inches of frying oil into a deep skillet, Dutch oven, or deep fryer. Heat the oil over medium heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wonton wrapper edge into the oil; it should bubble gently immediately.
- Step 4: Fry 'Em Up! Carefully add a few assembled bombs to the hot oil, being careful not to overcrowd the pot. Fry them for about 2-3 minutes per side, or until they are a deep golden brown and look wonderfully crispy. Ensure they cook long enough for the chicken filling to be cooked through (they should feel firm and crispy).
- Step 5: Drain and Garnish Use a slotted spoon or a spider strainer to lift the fried bombs out of the hot oil. Transfer them immediately to a plate lined with paper towels to drain off excess oil. If desired, sprinkle with freshly chopped parsley for garnish. Serve hot and crispy.
Notes
Mix It Up! Try different cheeses (cheddar, Monterey Jack, pepper Jack), swap the meat (cooked shredded chicken, ground turkey, Italian sausage), add heat (jalapeños, cayenne), or boost flavor (smoked paprika, chives, ranch seasoning). These pair well with ranch, blue cheese, sriracha mayo, honey mustard, or buffalo sauce for dipping.
Pro Tips: Don't overfill (stick to 1 tbsp per wrapper), seal tightly, monitor oil temperature (~350°F) with a thermometer if possible, fry in batches, and always drain well on paper towels.
Prep Ahead: The filling can be made a day in advance. Wrapped bombs can be refrigerated for a few hours or flash-frozen on a baking sheet before transferring to a freezer bag (cook from frozen, adding a few minutes to frying time).
Storing Leftovers: Store cooked bombs in an airtight container in the fridge for 2-3 days. Freeze cooked bombs for 2-3 months (flash freeze first). Reheat cooked bombs in the oven or air fryer at 350-400°F (175-200°C) for 5-10 minutes for best results. Microwaving is not recommended for crisp texture.
Baking/Air Frying: To bake, lightly oil and bake on parchment at 400°F (200°C) for 15-20 mins, flipping halfway. To air fry, lightly oil and air fry at 375°F (190°C) for 8-12 mins, flipping halfway.