Cheesy Jalapeño Ranch Chicken Poppers Recipe
These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized appetizers featuring shredded chicken, sharp cheddar, jalapeños, and ranch seasoning, all coated in a crunchy breadcrumb crust and deep-fried to golden perfection. Served with a creamy, tangy homemade ranch dip, they make a perfect snack or party treat.
- 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 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 shredded chicken, sharp cheddar, 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 or a small 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 for breading.
- Set Up Breading Station: Prepare three separate bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with grated Parmesan if using. This will facilitate the breading process.
- Bread the Poppers: Roll each chilled ball first in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. For extra crunch, you can dip them back into the egg and breadcrumbs for a double coat.
- Fry the Poppers: Heat neutral oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the poppers in batches, cooking each side for 3 to 4 minutes until they are golden brown and crispy all over. Avoid overcrowding the oil to maintain the temperature.
- Drain: Remove the fried poppers with a slotted spoon and transfer them to a wire rack or paper towels to drain excess oil. Allow them to cool slightly before serving.
- Make the Dip: In a bowl, whisk together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes, salt, and pepper. Mix until smooth and refrigerate until ready to serve.
- Serve: Serve the warm Cheesy Jalapeño Ranch Chicken Poppers alongside the chilled creamy ranch dip for a delicious and satisfying snack or appetizer.
Notes
- For less heat, remove seeds and membranes from the jalapeños before dicing.
- Using panko breadcrumbs can add extra crunch compared to regular breadcrumbs.
- The dip can be prepared in advance and refrigerated to enhance the flavors.
- Make sure to monitor the frying oil temperature to prevent greasy or undercooked poppers.
- Leftover poppers can be reheated in an oven or air fryer to maintain crispiness.
- You can substitute cooked chicken breast with rotisserie chicken for convenience.
Keywords: chicken poppers, jalapeño poppers, cheesy appetizers, fried chicken bites, ranch chicken poppers, party snacks, finger food
