Cheesy Jalapeño Ranch Chicken Poppers with Creamy Dip Recipe
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, spicy, and packed with melty cheddar cheese and flavorful ranch seasoning. Perfect bite-sized appetizers, they are deep-fried to golden perfection and paired with a creamy, tangy ranch dip enhanced with garlic and fresh parsley. An irresistible snack or party treat that combines heat, creaminess, and crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 35 minutes
- Yield: About 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
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
- 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), salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to form the popper filling.
- Shape Poppers: Using your hands, form the mixture into bite-sized balls. Place them on a plate or tray and chill in the refrigerator for 15–20 minutes to help them set and make breading easier.
- Set Up Breading Station: Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan if using. This setup will be used for coating the poppers evenly.
- Bread the Poppers: Take each chilled popper and first coat in flour, shaking off excess. Next, dip into the beaten eggs, ensuring they are fully covered. Then roll them in the breadcrumb mixture until evenly coated. For extra crunch, repeat the egg and breadcrumb step for a double coating.
- Fry the Poppers: Heat neutral oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully drop the poppers into the hot oil in batches, avoiding overcrowding. Fry for 3–4 minutes per side, turning as needed, until the poppers turn golden brown and crispy.
- Drain: Use a slotted spoon to remove the cooked poppers and transfer them onto a wire rack or paper towels to drain excess oil and cool slightly before serving.
- Make the Dip: In a bowl, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes, salt, and pepper. Stir until smooth and chill in the refrigerator until ready to serve.
- Serve: Plate the hot chicken poppers alongside the creamy ranch dip and enjoy immediately while crispy and warm.
Notes
- To reduce heat, remove seeds from jalapeños before dicing.
- Double coating the poppers with breadcrumbs gives an extra crispy texture.
- Use fresh oil heated to the proper temperature to avoid greasy poppers.
- The dip can be made a day ahead for enhanced flavor.
- Substitute cooked rotisserie chicken if short on time.
- Serve with extra ranch dressing or hot sauce for additional dipping options.
Keywords: chicken poppers, spicy chicken bites, jalapeño chicken, ranch chicken appetizers, deep fried chicken poppers, cheesy chicken snacks
