Description
These Cheesy Jalapeño Ranch Chicken Poppers are bite-sized, crispy-fried appetizers packed with shredded chicken, sharp cheddar, and spicy jalapeños, perfectly paired with a creamy, tangy ranch dip. They make an irresistible snack or party treat that balances flavorful heat with cheesy goodness.
Ingredients
Scale
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)
- 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, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika if using, and season with salt and black pepper. Mix well until all ingredients are evenly incorporated.
- Shape Poppers: Use your hands or a spoon to 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 hold their shape during frying.
- Set Up Breading Station: Prepare three shallow bowls for breading. Place flour in the first bowl, beaten eggs in the second bowl, and in the third bowl combine breadcrumbs with grated Parmesan cheese if using for added flavor.
- Bread the Poppers: Take each chilled popper and first coat it thoroughly in the flour. Then dip it into the beaten eggs, allowing excess to drip off, and finally roll it in the breadcrumb mixture until fully coated. For extra crunch, repeat the egg and breadcrumb steps for a double coating.
- Fry the Poppers: Heat neutral oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Fry the poppers in batches for about 3 to 4 minutes per side, or until the exterior is golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain: Remove the fried poppers using a slotted spoon and place them on a wire rack or paper towels to drain excess oil and cool slightly before serving.
- Make the Dip: In a small bowl, combine mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes to taste, and salt and pepper. Mix until smooth and refrigerate the dip until ready to serve.
- Serve: Arrange the hot poppers on a serving platter and serve alongside the chilled creamy ranch dip for pouring or dipping. Enjoy immediately for best texture and flavor.
Notes
- For milder heat, remove seeds and membranes from jalapeños before dicing.
- Double coating the poppers in breadcrumbs and egg leads to a crispier crust.
- You can bake these poppers at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
- The creamy ranch dip can be made ahead and stored in the fridge for up to 2 days.
- Substitute cheddar with pepper jack cheese for a spicier variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 3 poppers with 2 tbsp dip
- Calories: 320 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: cheesy chicken poppers, jalapeño chicken bites, ranch chicken appetizers, fried chicken poppers, spicy chicken snacks
