Description
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized snacks featuring tender chicken mixed with sharp cheddar, spicy jalapeños, and creamy ranch seasoning. Deep-fried to golden perfection and paired with a cool, creamy ranch dip, they make an irresistible 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 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 medium bowl, combine the shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Poppers: Using your hands, form the mixture into bite-sized balls. Once shaped, place them on a plate or tray and chill in the refrigerator for 15–20 minutes to help them firm up for frying.
- Set Up Breading Station: Prepare three separate bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan if using. This will be used to bread the poppers in stages.
- Bread the Poppers: Take each chilled ball and coat it first in the flour, then dip into the beaten eggs, and finally roll it in the breadcrumb mixture until fully covered. For extra crunch, you can repeat the egg and breadcrumb step for a double coating.
- Fry the Poppers: Heat neutral oil in a deep fryer or heavy pot to 350°F (175°C). Fry the coated poppers in batches, cooking for 3–4 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain: Use a slotted spoon to remove the poppers from the oil and place them on a wire rack or paper towels to drain excess oil. Let them cool slightly before serving.
- Make the Dip: In a small bowl, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Stir well and chill until ready to serve.
- Serve: Serve the hot chicken poppers alongside the creamy ranch dip for a delicious appetizer or snack.
Notes
- For less heat, remove jalapeño seeds before dicing.
- Double coating the poppers in breadcrumbs enhances crunchiness.
- Make sure the oil temperature stays steady to avoid greasy poppers.
- Can substitute ranch seasoning with your favorite spice blend for a different flavor twist.
- Leftover poppers can be reheated in the oven to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Chicken poppers, jalapeño chicken bites, cheesy chicken appetizer, ranch chicken poppers, fried chicken snacks
