Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized snacks perfect for parties or a tasty appetizer. Filled with shredded chicken, sharp cheddar, fresh jalapeños, and ranch seasoning, then deep-fried to golden perfection, they are served with a creamy ranch dip with a hint of lemon and herbs for an irresistible combination.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 20 poppers 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the 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
For the 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 bowl, combine the shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper until thoroughly mixed.
- Shape Poppers: Using your hands, form the mixture into bite-sized balls and place them on a tray. Chill the formed poppers in the refrigerator for 15–20 minutes to firm up.
- Set Up Breading Station: Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan if desired.
- Bread the Poppers: Coat each popper first in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. For extra crunch, double-dip by repeating the egg and breadcrumb steps.
- Fry the Poppers: Heat neutral oil in a deep fryer or heavy pot to 350°F (175°C). Fry the poppers in batches for about 3–4 minutes per side or until golden brown and crispy. Ensure not to overcrowd the pan for even cooking.
- Drain: Use a slotted spoon to remove the poppers and transfer them to a wire rack or a plate lined with paper towels to drain excess oil and cool slightly.
- Make the Dip: In a small bowl, whisk together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Chill the dip until ready to serve.
- Serve: Serve the hot, crispy chicken poppers alongside the creamy ranch dip for dipping. Enjoy immediately while warm and crunchy.
Notes
- For less heat, remove jalapeño seeds before chopping.
- Double breading gives extra crunch but adds calories.
- Use a thermometer to maintain oil temperature for perfect frying.
- Can be baked at 400°F for 15-20 minutes as a healthier alternative, flipping halfway.
- Store leftovers in an airtight container and reheat in the oven to retain crispiness.
Keywords: chicken poppers, jalapeño chicken bites, ranch chicken appetizers, cheesy chicken snacks, party appetizers
