Name: Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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

Introduction

These Cheesy Jalapeño Ranch Chicken Poppers are a flavorful and crispy snack perfect for any gathering. Packed with tender chicken, spicy jalapeños, and melty cheddar, they’re served with a creamy, tangy dip that complements every bite. Easy to make and irresistibly tasty, they’re sure to be a crowd-pleaser.

A white bowl filled with golden-brown crispy fried cheese bites, each piece covered with a light, crunchy coating sprinkled with small green herb bits. In the center of the bowl is a small silver cup holding creamy white dipping sauce with green herbs and red chili flakes mixed in, some sauce thickly coating a cheese bite held upright above the bowl. Extra sauce is shown dripped on a few other cheese bites, highlighting the creamy texture and the crispy crunchy contrast. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: In a bowl, combine the cooked chicken, shredded cheddar, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), and salt and pepper until well mixed.

Step 2: Shape the mixture into bite-sized balls and chill them in the refrigerator for 15–20 minutes to firm up.

Step 3: Prepare three separate bowls for breading: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese (if using).

Step 4: Coat each popper first in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating.

Step 5: Heat neutral oil in a deep pan to 350°F (175°C). Fry the poppers in batches for 3–4 minutes per side until golden brown and crispy.

Step 6: Remove the poppers and drain on a wire rack or paper towels to remove excess oil. Let them cool slightly before serving.

Step 7: To make the creamy dip, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, and salt and pepper. Chill until ready to serve.

Step 8: Serve the warm poppers alongside the creamy dip and enjoy!

Tips & Variations

For less heat, remove seeds from jalapeños before dicing, or substitute with mild green bell peppers.

Use panko breadcrumbs for an extra crispy texture.

Try adding chopped cilantro to the filling for a fresh twist.

To make these poppers ahead, shape and bread them, then freeze on a baking sheet before storing in a sealed container. Fry directly from frozen, increasing frying time slightly.

Storage

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to keep them crispy. The creamy dip can be stored separately in the fridge for up to one week. Avoid microwaving the poppers to maintain their crunch.

FAQs

Can I bake these chicken poppers instead of frying?

Yes, you can bake them at 400°F (200°C) for 15–20 minutes or until golden and cooked through, flipping halfway for even crispiness. However, frying will give a crunchier exterior.

Can I use fresh ranch dressing instead of ranch seasoning?

You can substitute 2 tablespoons of ranch seasoning with about 3 tablespoons of ranch dressing, but reduce any added salt in the filling to avoid oversalting. The seasoning mix is more concentrated and dries better in the breading.