Cheesy Jalapeño Ranch Chicken Poppers Recipe
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.
- 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 (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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
