Cheese-Stuffed Fried Chicken Meteors (Print Version)

# Ingredients:

→ Chicken Meteors

01 - 900 g ground chicken or finely minced chicken breast and thigh
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon cayenne pepper, optional for heat
06 - Salt and freshly ground black pepper, to taste

→ Cheese Filling

07 - 120 g cheddar cheese, shredded
08 - 120 g mozzarella cheese, shredded
09 - 120 g cream cheese, softened

→ Breading and Frying

10 - 125 g all-purpose flour
11 - 2 large eggs, beaten
12 - 120 g panko breadcrumbs
13 - Oil, for deep frying

→ Volcanic Mac & Cheese (optional)

14 - 200 g elbow macaroni, cooked
15 - 30 g unsalted butter
16 - 16 g all-purpose flour
17 - 480 ml whole milk, warm
18 - 160 g sharp cheddar cheese, shredded
19 - 60 g mozzarella cheese, shredded
20 - 25 g Parmesan cheese, grated
21 - 0.5 teaspoon mustard powder
22 - Salt and pepper, to taste
23 - 50 g crispy bacon bits

# Instructions:

01 - Combine cheddar cheese, mozzarella cheese, and cream cheese in a mixing bowl. Shape mixture into golf ball-sized rounds and place on a baking sheet. Freeze for at least 30 minutes until firm.
02 - Place ground chicken in a large bowl. Add garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and black pepper. Mix thoroughly until evenly seasoned.
03 - With moistened hands, flatten a portion of chicken mixture in your palm. Encase a frozen cheese ball in the center and seal, shaping firmly into a ball. Repeat with remaining mixture and cheese balls.
04 - Roll each chicken ball in flour to coat, then dip in beaten eggs, and finish by rolling in panko breadcrumbs to ensure even coverage. Refrigerate the coated meteors for 15 minutes to set the breading.
05 - Heat oil in a deep fryer or large pot to 175°C. Fry meteors in batches for 6 to 8 minutes, turning as needed, until golden brown and cooked through with an internal temperature of 74°C. Drain on paper towels.
06 - Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes. Gradually add warm milk, whisking constantly until smooth and thickened. Stir in cheddar, mozzarella, Parmesan, mustard powder, salt, and pepper until cheese has melted. Fold in cooked macaroni. Sprinkle bacon bits on top if desired.
07 - Arrange hot mac and cheese in a serving dish. Top with fried chicken meteors. Serve immediately, slicing into the meteors to reveal the melted cheese center for maximum presentation.

# Notes:

01 - Freezing the cheese balls prevents the filling from melting out during frying, ensuring a molten core.
02 - Add extra cayenne or red pepper flakes to increase the heat level according to preference.
03 - For a lighter alternative, bake meteors at 200°C for 20–25 minutes, turning once, and lightly brush with oil for a crisp exterior.
04 - Experiment with cheese varieties such as pepper jack, provolone, or blue cheese for unique flavor profiles.
05 - The mac and cheese base enhances the dish’s visual appeal and complements the meteors with rich creaminess.
06 - Add chopped jalapeños to the chicken mixture for additional spiciness if desired.

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