Description
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, spicy bite-sized appetizers filled with shredded chicken, sharp cheddar cheese, and fresh jalapeños, seasoned with ranch spices and garlic. They are breaded and deep-fried to golden perfection, served with a creamy, tangy ranch dip that complements the poppers perfectly, making them an irresistible snack or party starter.
Ingredients
Scale
Popper Filling
- 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
Breading Station
- 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 bowl, combine shredded chicken, shredded cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper until well mixed and evenly incorporated.
- Shape Poppers: Form the mixture into bite-sized balls. Place them on a plate or tray and chill in the refrigerator for 15–20 minutes to firm up, making breading easier.
- Set Up Breading Station: Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the grated Parmesan if using.
- Bread the Poppers: Coat each chilled popper first in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb steps to double-coat.
- Fry the Poppers: Heat a deep pot or deep fryer with neutral oil to 350°F (175°C). Fry the poppers in batches without crowding for about 3–4 minutes per side, or until golden brown and crisp.
- Drain: Remove the fried poppers with a slotted spoon and transfer to a wire rack or paper towels to drain excess oil and cool slightly.
- Make the Dip: In a separate bowl, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and black pepper until smooth. Chill the dip until serving.
- Serve: Serve the hot chicken poppers alongside the creamy ranch dip for dipping. Enjoy while warm.
Notes
- For less heat, remove seeds from jalapeños before dicing.
- Double-coating the poppers in breadcrumbs yields extra crunch.
- Adjust the spiciness of the dip by adding more or less red pepper flakes.
- If you prefer baking over frying, bake poppers at 400°F (200°C) for 15-20 minutes until golden, but frying provides best crispiness.
- Make sure oil is at correct temperature (350°F) before frying to prevent greasy poppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: chicken poppers, jalapeño poppers, cheesy chicken appetizers, ranch chicken bites, fried chicken snacks
