Parmesan Cloud Chicken Bombs (Printer-Friendly Version)

Tender chicken bites coated in a crispy, cheesy Parmesan crust for a flavorful and crunchy experience.

# Required Ingredients:

→ Hearty Chicken Bomb Mixture

01 - 680 grams ground chicken (dark and white meat blend or finely minced boneless, skinless chicken thighs)
02 - 227 grams full-fat cream cheese, softened
03 - 100 grams finely grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried Italian seasoning blend
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ cup fresh parsley, finely chopped (optional)

→ Parmesan Cloud Coating

11 - 150 grams finely grated Parmesan cheese, freshly grated preferred
12 - 60 grams Panko breadcrumbs (optional for extra crunch)
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon garlic powder

→ For Serving (Optional)

15 - Marinara sauce, warmed
16 - Fresh basil leaves, thinly sliced or chopped
17 - Lemon wedges

# Step-by-Step Instructions:

01 - Leave the cream cheese at room temperature for at least one hour or microwave in short bursts until pliable, ensuring a smooth mixture.
02 - In a large bowl, mix ground chicken, softened cream cheese, 100 grams Parmesan, beaten egg, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and parsley until homogenous without overmixing.
03 - Cover and refrigerate the mixture for at least 30 minutes to firm up and enhance flavor melding.
04 - Whisk together 150 grams Parmesan, Panko breadcrumbs, smoked paprika, and garlic powder in a shallow dish for even coating.
05 - Preheat oven to 200°C or air fryer to 190°C; prepare a baking sheet with parchment paper or lightly spray air fryer basket to prevent sticking.
06 - Scoop 1.5 to 2 tablespoons of chilled mixture and roll into smooth balls. Lightly dampen hands if mixture sticks. Expect 24-30 bombs.
07 - Roll each ball in the Parmesan cloud coating, pressing lightly to ensure full coverage; place on prepared baking sheet or air fryer basket with space between.
08 - Bake at 200°C for 20-25 minutes, flipping halfway to ensure even browning. Confirm internal temperature reaches 74°C before serving.
09 - Air fry at 190°C for 12-18 minutes, shaking or flipping halfway. Cook in batches if necessary to avoid overcrowding. Ensure internal temperature of 74°C is reached.
10 - Let chicken bombs rest on paper towels for 2-3 minutes post-cooking to redistribute juices and enhance crunch.
11 - Arrange on a platter, sprinkle with fresh basil, and serve alongside warmed marinara sauce and lemon wedges for brightness.

# Handy Cooking Tips:

01 - Soften cream cheese properly to prevent lumps and ensure a creamy filling.
02 - Chilling the mixture firms it up, facilitating easier shaping and better texture.
03 - Check internal temperature with a meat thermometer to guarantee safe cooking.
04 - Avoid overcrowding air fryer basket to maintain crispiness.

Go Back