Description
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized snacks with a spicy kick and a creamy ranch dip. Made with shredded chicken, sharp cheddar, and fresh jalapeños, coated in crunchy breadcrumbs, and deep-fried to golden perfection, they make a perfect appetizer or party treat.
Ingredients
Scale
Chicken Poppers
- 2 cups cooked chicken breast, shredded or finely chopped
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, diced (seeded for less heat)
- 2 tbsp ranch seasoning
- 1/4 cup cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt & black pepper to taste
- 1 cup flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs or panko
- 1/4 cup grated Parmesan (optional)
- Neutral oil (canola, vegetable, or peanut), for deep frying
Creamy Ranch Dip
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tbsp ranch dressing or seasoning
- 1/2 tsp garlic powder
- 1 tsp lemon juice or white vinegar
- 1 tbsp chopped parsley
- Red pepper flakes, to taste
- Salt & pepper to taste
Instructions
- Mix the Filling: In a bowl, combine the cooked shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper. Mix well until all ingredients are evenly incorporated to form the filling.
- Shape Poppers: Using your hands, form the mixture into bite-sized balls. Place the formed poppers on a plate or tray and chill in the refrigerator for 15–20 minutes to help them firm up and hold their shape during frying.
- Set Up Breading Station: Prepare three shallow bowls or plates for breading: one with flour, one with the beaten eggs, and the third with the breadcrumbs mixed with grated Parmesan, if using. This setup will ensure an even coating.
- Bread the Poppers: Take each chilled popper and coat it first in flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat it in the breadcrumb mixture for a crunchy exterior. For extra crunch, repeat the egg and breadcrumb coating once more.
- Fry the Poppers: Heat the neutral oil in a deep fryer or large deep skillet to 350°F (175°C). Carefully place the breaded poppers into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3–4 minutes per side or until they become golden brown and crispy all around.
- Drain: Remove the cooked poppers from the oil using a slotted spoon and transfer them to a wire rack or a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
- Make the Dip: In a bowl, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper until smooth and creamy. Chill the dip in the refrigerator until ready to serve.
- Serve: Serve the hot cheesy jalapeño ranch chicken poppers alongside the chilled creamy ranch dip for dipping. Enjoy them fresh and crispy as a delicious appetizer or snack.
Notes
- For less heat, remove seeds and membranes from the jalapeños before dicing.
- Double-coating the poppers in breadcrumbs ensures extra crunchiness.
- Use a thermometer to monitor oil temperature for perfect frying results.
- You can bake the poppers at 400°F for 20 minutes for a healthier version, turning halfway through.
- Adjust seasoning in the dip according to taste preference.
- Make sure the poppers are chilled before breading to prevent them from falling apart.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: cheesy chicken poppers, jalapeño poppers, ranch chicken bites, fried chicken appetizers, creamy dip snack
