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Parmesan Cloud Chicken Bombs

Crispy, cheesy chicken bites that are light and fluffy, perfect for a quick dinner or party appetizer.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 10 bombs
Course: Appetizer, Main Course
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Chicken Bombs
  • 1 pound ground chicken (preferably 93% lean) fresh for best texture
  • 1 large egg, lightly beaten
  • 1/2 cup finely grated Parmesan cheese (about 50 g) — use freshly grated for best flavor
  • 1/3 cup plain cream cheese, softened (about 75 g) — full fat gives creamier interior
  • 1/4 cup finely chopped green onions (scallions)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup almond flour or panko (for binding) — almond flour for low-carb, panko for crispier exterior
For the Parmesan Coating
  • 1 cup finely grated Parmesan cheese (about 100 g)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • pinch salt and pepper
Optional Dipping Sauce
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a shallow bowl combine the Parmesan coating ingredients and set aside.
Make the filling
  1. In a medium bowl, combine ground chicken, beaten egg, 1/2 cup Parmesan, cream cheese, green onions, garlic powder, onion powder, salt, pepper, and almond flour or panko.
  2. Use a fork or your hands to mix until just combined. The mixture should be moist but hold together. If too wet, add 1 tablespoon more almond flour or panko; if too dry, add a splash of milk or an extra tablespoon of cream cheese.
Shape the bombs
  1. Using a 1.5 tablespoon scoop or your hands, form the mixture into evenly sized balls (about 1.25 to 1.5 inches in diameter). You should get roughly 18–20 bombs.
  2. Roll each ball lightly in your palms to achieve a smooth surface.
Coat for crunch and flavor
  1. Roll each chicken ball in the Parmesan coating mixture, pressing gently so some coating adheres.
  2. A thin, even layer is ideal; too much can burn.
Bake
  1. Place the coated balls on the prepared baking sheet at least 1/2 inch apart.
  2. Bake at 400°F (200°C) for 15–18 minutes, turning the pan once halfway through for even browning.
  3. The exterior should be golden with specks of toasted Parmesan and the internal temperature should read 165°F (74°C) with an instant-read thermometer.
Rest and serve
  1. Let the bombs rest 3 minutes on the baking sheet before transferring to a serving platter.

Notes

Use fresh Parmesan and fresh garlic powder rather than blends for a cleaner, sharper flavor. Ground chicken can be swapped for ground turkey if preferred. To make gluten-free, use almond flour throughout instead of panko.