Print

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip
Print Recipe

★★★★★

5.1 from 8 reviews

These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized appetizers bursting with shredded chicken, sharp cheddar, and spicy jalapeños, perfectly paired with a creamy ranch dip. Ideal for parties or game day snacks, they feature a crunchy golden coating and a creamy, tangy dip that balances the heat.

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

  • 1 cup flour
  • 2 eggs, beaten
  • 1.5 cups breadcrumbs or panko
  • 1/4 cup grated Parmesan (optional)

For Frying

  • 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

  1. Mix the Filling: In a medium bowl, combine the shredded chicken, shredded cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika if using, and salt and black pepper. Stir thoroughly until all ingredients are evenly mixed to create the popper filling.
  2. Shape Poppers: Using your hands or a scoop, form the mixture into bite-sized balls. Place them on a tray and chill in the refrigerator for 15 to 20 minutes to help them firm up and make breading easier.
  3. Set Up Breading Station: Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumbs mixed with grated Parmesan if desired. This setup will be used for coating the poppers.
  4. Bread the Poppers: Coat each chilled popper ball first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. For extra crunch, dip again in egg and breadcrumbs for a double coat.
  5. Fry the Poppers: Heat the neutral oil in a deep fryer or a large, deep skillet to 350°F (175°C). Fry the poppers in batches without overcrowding, cooking each side for about 3 to 4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil.
  6. Drain: Transfer the cooked poppers onto a wire rack or a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.
  7. Make the Dip: In a small bowl, combine the mayo, 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 before serving to let flavors meld.
  8. Serve: Serve the hot, crispy chicken poppers alongside the creamy ranch dip for an irresistible appetizer experience.

Notes

  • For milder poppers, remove seeds and membranes from jalapeños before dicing.
  • Use panko breadcrumbs for a crunchier texture.
  • Double coating the poppers results in extra crispy bites.
  • Make sure oil temperature stays consistent for even frying.
  • Leftovers can be reheated in an air fryer or oven to retain crispiness.
  • This recipe is easily doubled or tripled for larger groups.
  • The creamy dip can be customized with more or less heat by adjusting red pepper flakes.

Nutrition

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

Find it online: https://platedandproud.com/cheesy-jalapeno-ranch-chicken-poppers-with-a-creamy-dip/