Description
Discover how to make Monster Chicken Bacon Ranch Loaded Corndog Bombs. Learn the steps to create this irresistible, flavor-packed treat that’s perfect for any occasion!
Ingredients
- Chicken breast, 1 pound (454 g) (450 grams)
- Turkey bacon, 8 slices
- All-purpose flour, 1 cup (240 ml) (120 grams)
- Cornmeal, 1 cup (240 ml) (160 grams)
- Baking powder, 1 tablespoon (15 ml) (15 grams)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (2.5 grams)
- Eggs, 2 large
- Buttermilk, 1 cup (240 ml) (240 milliliters)
- Ranch dressing mix, 2 tablespoon (30 ml) s (12 grams)
- Cheddar cheese, shredded, 1 cup (240 ml) (113 grams)
- Vegetable oil, for frying
- Wooden skewers, as needed
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breast with salt and black pepper.
- Bake chicken in the oven for 20-25 minutes until fully cooked.
- Let the chicken cool, then shred it into small pieces.
- Cook turkey bacon in a skillet over medium heat until crispy.
- Crumble the cooked bacon into small pieces.
- In a large bowl, combine shredded chicken, crumbled bacon, and shredded cheddar cheese.
- Stir in ranch dressing mix until evenly distributed.
- Roll the mixture into small, uniform balls.
- In a separate bowl, whisk together flour, cornmeal, baking powder, salt, and black pepper.
- In another bowl, beat eggs and add buttermilk, mixing well.
- Dip each chicken ball into the egg mixture, then roll in the flour mixture to coat.
- Insert a wooden skewer into each coated chicken ball.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the skewered chicken balls in batches until golden brown, about 3-4 minutes.
- Remove from oil and drain on a paper towel-lined plate.
- Serve warm with additional ranch dressing for dipping.
Notes
- Combine salt and black pepper before seasoning chicken for even distributionnCook turkey bacon on medium heat, turning for a golden brown crispnMaintain oil at 350°F (175°C) for frying, adjusting heat between batches
