Cheesy Jalapeño Ranch Chicken Poppers Recipe
Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized snacks made from shredded chicken mixed with sharp cheddar, jalapeños, and ranch seasoning, coated in breadcrumbs, and deep-fried to golden perfection. Served with a creamy and tangy ranch dip, these poppers are perfect for parties or a satisfying appetizer.
- 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
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 cheese (optional)
- Neutral oil (canola, vegetable, or peanut), for deep frying
Dip
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp ranch dressing or ranch 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. Mix well until all ingredients are evenly incorporated.
- Shape Poppers: Form the mixture into bite-sized balls, roughly 1 to 1.5 inches in diameter. Place them on a tray or plate and chill in the refrigerator for 15 to 20 minutes to help them 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 using. This will facilitate an easy and efficient breading process.
- Bread the Poppers: Take each ball and first coat it thoroughly in the flour, then dip it into the beaten eggs, and finally roll it in the breadcrumb mixture until fully coated. For a crunchier texture, you can double-coat by repeating the egg and breadcrumb steps.
- Fry the Poppers: Heat neutral oil in a deep frying pan or deep fryer to 350°F (175°C). Fry the poppers in batches, turning occasionally, for approximately 3 to 4 minutes per side or until they are golden brown and crispy on the outside.
- Drain: Using a slotted spoon, transfer the fried poppers to a wire rack or to paper towels to drain excess oil. Let them cool slightly before serving to ensure they hold their shape and texture.
- Make the Dip: In a bowl, mix together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Stir until smooth and chill in the refrigerator until ready to serve.
- Serve: Serve the hot and crispy chicken poppers alongside the creamy ranch dip for a delicious contrast of flavors and textures. Enjoy immediately for best taste.
Notes
- You can adjust the number of jalapeños or remove seeds to control the spice level.
- For extra crispiness, double coat the poppers with egg and breadcrumbs.
- Use panko breadcrumbs for a lighter, crunchier coating.
- Ensure oil temperature is maintained at 350°F (175°C) for even frying and to avoid greasy poppers.
- Reheat leftover poppers in an oven or air fryer to retain crunchiness instead of microwaving.
- If cream cheese is too soft, chilling the filling mixture longer will help with shaping.
Keywords: chicken poppers, jalapeño poppers, cheesy appetizers, ranch chicken poppers, deep fried snacks
