Cheesy Jalapeño Ranch Chicken Poppers with Creamy Dip Recipe

Introduction

These Cheesy Jalapeño Ranch Chicken Poppers are perfect for parties or a flavorful snack. Crispy on the outside and packed with a spicy, cheesy filling, they come with a creamy ranch dip that complements every bite.

Ingredients

• 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
• 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. Step 1: In a bowl, combine the cooked chicken, shredded cheddar, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper until well mixed.
2. Step 2: Shape the mixture into bite-sized balls and place them in the refrigerator to chill for 15 to 20 minutes.
3. Step 3: Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese if using.
4. Step 4: Coat each chicken ball first in flour, then dip into the beaten eggs, and finally roll in the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb steps for a double coating.
5. Step 5: Heat neutral oil in a deep fryer or large pot to 350°F (175°C). Fry the poppers in batches for about 3 to 4 minutes per side, or until they turn golden brown and crispy.
6. Step 6: Remove the poppers and place them on a wire rack or paper towels to drain excess oil and cool slightly.
7. Step 7: To make the creamy dip, mix mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper in a bowl. Chill until ready to serve.
8. Step 8: Serve the hot chicken poppers alongside the creamy dip for a delicious appetizer or snack.

Tips & Variations

• For milder poppers, remove all jalapeño seeds before dicing. To increase heat, keep the seeds or add a pinch of cayenne pepper to the filling.
• Use panko breadcrumbs for extra crunch and consider adding grated Parmesan to the coating for added flavor.
• If you prefer baked poppers, bake at 400°F (200°C) on a greased baking sheet for 15–20 minutes, turning halfway through.
• Substitute cooked turkey or rotisserie chicken for convenience.

Storage

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until warmed through and crispy again. The creamy dip can be stored separately in the refrigerator for up to 4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and bread the poppers in advance, then refrigerate them. Fry or bake them just before serving to maintain crispiness.

Can I freeze the poppers?

Freeze the uncooked, breaded poppers in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 1 month. Cook from frozen, adding a few extra minutes to frying or baking time.

Cheesy Jalapeño Ranch Chicken Poppers with Creamy Dip Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bite-sized treats filled with shredded chicken, sharp cheddar cheese, and spicy jalapeños. Paired with a creamy, tangy ranch dip, they make a perfect appetizer or snack that combines heat, creaminess, and a crunchy coating for irresistible taste.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 20 poppers 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For 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

For 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 bowl, combine shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper. Mix thoroughly until well combined to create a flavorful filling.
2. Shape Poppers: Form the mixture into bite-sized balls, ensuring they hold together well. Place them on a tray and chill in the refrigerator for 15–20 minutes to firm up, making them easier to handle for breading.
3. Set Up Breading Station: Arrange three separate bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan if using. This setup will allow for proper coating sequence.
4. Bread the Poppers: Take each chilled popper ball and first coat it in flour, then dip it into the beaten eggs, and finally roll it in the breadcrumb mixture. For extra crunch, double-coat by repeating the egg and breadcrumb steps once more.
5. Fry the Poppers: Heat neutral oil in a deep fryer or heavy pan to 350°F (175°C). Fry the poppers in batches to avoid overcrowding, cooking each side for 3–4 minutes or until they turn golden brown and crispy.
6. 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.
7. Make the Dip: In a bowl, mix together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Chill the dip until ready to serve for flavors to meld.
8. Serve: Serve the hot, crispy poppers alongside the creamy jalapeño ranch dip for dipping. Enjoy as an appetizer or snack!

Notes

• For less heat, remove all seeds and membranes from jalapeños before dicing.
• Double coating the poppers with breadcrumbs creates extra crunch and prevents filling from leaking.
• You can bake the poppers at 400°F for about 15-20 minutes as a lighter alternative to frying.
• Use fresh oil and maintain the proper oil temperature to prevent soggy or greasy poppers.
• The creamy dip can be made a day ahead to enhance the flavors.

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