Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe
Cheesy Jalapeño Ranch Chicken Poppers are crispy, bite-sized fried appetizers filled with tender chicken, sharp cheddar, and spicy jalapeños, paired perfectly with a creamy ranch dipping sauce. This crowd-pleasing snack combines a flavorful filling with a crunchy breadcrumb coating, ideal for parties or game day treats.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 20-24 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
Creamy Dip
- 1/2 cup mayonnaise
- 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 the shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper, mixing thoroughly until evenly blended.
- Shape Poppers: Form the mixture into bite-sized balls, roughly 1 to 1.5 inches in diameter. Place them on a plate or tray and chill in the refrigerator for 15–20 minutes to firm up.
- Set Up Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese if desired.
- Bread the Poppers: Roll each chilled ball 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 coating once more.
- Fry the Poppers: Heat the neutral oil in a deep fryer or heavy pot to 350°F (175°C). Fry the poppers in batches, cooking each side for about 3–4 minutes until they turn golden brown and crispy.
- Drain: Using a slotted spoon, transfer the fried poppers to a wire rack or paper towels to drain excess oil and cool slightly before serving.
- Make the Dip: In a bowl, whisk together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Chill the dip in the refrigerator until ready to serve.
- Serve: Arrange the hot cheesy jalapeño poppers on a platter and serve alongside the creamy ranch dip for a delicious appetizer experience.
Notes
- For less heat, remove seeds and membranes from the jalapeños before dicing.
- Double coating in breadcrumbs increases crunchiness.
- Ensure oil is at proper temperature (350°F) to avoid greasy poppers.
- Can be kept warm in an oven set to low heat if preparing in advance.
- Substitute ranch seasoning with your favorite spice blend if desired.
- Parmesan in breadcrumbs adds extra flavor but is optional.
Keywords: cheesy jalapeño chicken poppers, fried appetizers, ranch chicken bites, party snacks, creamy dip
