Cheesy Jalapeño Ranch Chicken Poppers Recipe

Introduction

Cheesy Jalapeño Ranch Chicken Poppers are a deliciously spicy and creamy appetizer perfect for game days or casual gatherings. With tender chicken, sharp cheddar, and a kick from jalapeños, these bite-sized treats are crunchy on the outside and gooey on the inside.

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

1. Step 1: In a bowl, combine the cooked chicken, shredded cheddar, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper. Mix well until evenly blended.
2. Step 2: Shape the mixture into bite-sized balls and place them on a tray. Chill in the refrigerator for 15–20 minutes to help them firm up.
3. Step 3: Prepare your breading station with three separate bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with grated Parmesan if using.
4. Step 4: Coat each popper first in flour, then dip into the beaten eggs, and finally roll them in the breadcrumb mixture. For extra crunch, you can repeat the egg and breadcrumb steps to double-coat.
5. Step 5: Heat the neutral oil in a deep fryer or heavy pot to 350°F (175°C). Fry the poppers in batches for 3–4 minutes per side until they turn golden brown and crispy.
6. Step 6: Remove the poppers and drain on a wire rack or paper towels to remove excess oil. Let them cool slightly before serving.
7. Step 7: Make the dip by mixing mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes, salt, and pepper in a small bowl. Chill until ready to serve.
8. Step 8: Serve the chicken poppers warm alongside the creamy ranch dip for a flavorful snack or appetizer.

Tips & Variations

• For less heat, remove all seeds from the jalapeños before dicing or use a milder pepper.
• Substitute sharp cheddar with pepper jack cheese for an extra spicy twist.
• Use panko breadcrumbs for a lighter, crunchier coating.
• Try baking the poppers at 400°F (200°C) for 15–20 minutes if you prefer a healthier option.

Storage

Store any leftover poppers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for about 5-7 minutes to retain their crispiness. The dip can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers ahead of time?

Yes, you can prepare and bread the poppers ahead of time and keep them refrigerated for a few hours before frying. They may also be frozen before frying; just thaw before cooking.

Can I bake the poppers instead of frying?

Absolutely, baking is a great alternative. Bake at 400°F (200°C) for 15–20 minutes until golden and cooked through, turning halfway to ensure even crispiness.

Cheesy Jalapeño Ranch Chicken Poppers Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Cheesy Jalapeño Ranch Chicken Poppers are crispy, golden-brown bites packed with shredded chicken, sharp cheddar, jalapeños, and flavorful ranch seasoning. These delicious poppers are deep-fried to perfection and served with a creamy ranch dipping sauce, making them a perfect appetizer or snack for gatherings and game days.

• Author: Victoria
• 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 1x2x3x

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

Ranch 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

1. Mix the Filling: In a large bowl, combine the shredded chicken, shredded sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika if using, and salt and black pepper to taste. Stir thoroughly until all ingredients are evenly mixed.
2. Shape Poppers: Using your hands, form the chicken mixture into bite-sized balls. Arrange them on a tray and chill in the refrigerator for 15 to 20 minutes to help them firm up for easier breading.
3. Set Up Breading Station: Prepare three separate shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese if using. This setup will allow for efficient coating of the poppers.
4. Bread the Poppers: Take each chilled popper ball and first coat it evenly in flour, shaking off any excess. Next, dip it into the beaten eggs, then roll it thoroughly in the breadcrumb mixture. For extra crunch, you may repeat the egg and breadcrumb coating process to double-coat each ball.
5. Fry the Poppers: Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully add the breaded poppers in batches, avoiding overcrowding, and fry for about 3 to 4 minutes per side or until they turn a beautiful golden brown and are heated through.
6. Drain: Remove the cooked poppers with a slotted spoon and place them on a wire rack or paper towels to drain excess oil and cool slightly while keeping them crisp.
7. Make the Dip: In a bowl, combine mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes, and salt and pepper to taste. Mix well and chill until ready to serve, allowing the flavors to meld.
8. Serve: Plate the hot crispy chicken poppers alongside the chilled creamy ranch dip for dipping. Enjoy immediately for the best texture and flavor.

Notes

• For a milder version, remove seeds and membranes from jalapeños to reduce heat.
• Ensure the oil temperature stays consistent at 350°F to avoid greasy poppers.
• Double coating with breadcrumbs adds extra crunch but is optional.
• Leftover poppers can be reheated in an oven or air fryer to retain crispiness.
• Use panko breadcrumbs for a lighter, crunchier texture compared to regular breadcrumbs.

Keywords: chicken poppers, jalapeño poppers, cheesy chicken bites, ranch chicken poppers, fried appetizers, party snacks