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Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe
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5 from 30 reviews

Crispy and flavorful Cheesy Jalapeño Ranch Chicken Poppers served with a creamy, tangy ranch dip. These bite-sized chicken balls packed with sharp cheddar, spicy jalapeños, and zesty ranch seasoning are perfect as an appetizer or snack.

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

  1. Mix the Filling: In a large bowl, combine shredded chicken, shredded sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper. Stir well until all ingredients are evenly incorporated.
  2. Shape Poppers: Using your hands, form the chicken mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place the formed balls on a plate and chill in the refrigerator for 15 to 20 minutes to firm up.
  3. Set Up Breading Station: Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan if using. This setup will make it easier to bread the poppers.
  4. Bread the Poppers: Take each chilled popper and coat it evenly in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. For an extra crunchy texture, you can double coat by repeating the egg and breadcrumb steps.
  5. Fry the Poppers: Heat neutral oil in a deep frying pan or pot to 350°F (175°C). Fry the poppers in batches, ensuring not to overcrowd the pan, for 3 to 4 minutes on each side or until they are golden brown and crispy.
  6. Drain: Remove the fried poppers with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil and cool slightly.
  7. Make the Dip: In a bowl, mix together mayonnaise, 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 refrigerate to chill.
  8. Serve: Serve the hot cheesy jalapeño ranch chicken poppers with the creamy ranch dip on the side for dipping. Enjoy immediately for best flavor and texture.

Notes

  • For less heat, remove seeds from jalapeños or use only one mild pepper.
  • To make the poppers gluten-free, substitute flour and breadcrumbs with gluten-free alternatives.
  • Double coating the poppers with breadcrumbs creates an extra crunchy exterior.
  • You can bake the poppers at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
  • Leftover poppers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
  • Adjust red pepper flakes in the dip to control its spiciness.

Nutrition

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

Find it online: https://www.sanacooks.com/cheesy-jalapeno-ranch-chicken-poppers-with-a-creamy-dip-recipe/