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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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★★★★★

5.2 from 5 reviews

Deliciously crispy and cheesy jalapeño ranch chicken poppers served with a creamy, tangy dip. Perfect as an appetizer or snack, these bite-sized treats combine tender chicken, sharp cheddar, and spicy jalapeños, all coated in a crunchy breading and fried to golden perfection.

Ingredients

Scale

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, mix together the shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper until thoroughly combined.
  2. Shape Poppers: Form the mixture into bite-sized balls and place them on a tray. Chill in the refrigerator for 15–20 minutes to help them firm up for easier breading.
  3. Set Up Breading Station: Prepare three separate bowls: one with flour, next with beaten eggs, and the third with breadcrumbs mixed with grated Parmesan cheese if using.
  4. Bread the Poppers: Coat each popper ball first in flour, then dip into the beaten eggs, and finally roll in the breadcrumb mixture. For extra crunch, double coat by repeating the egg and breadcrumb steps.
  5. Fry the Poppers: Heat the neutral oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry the poppers in batches for 3–4 minutes per side or until they turn golden brown and crispy.
  6. Drain: Remove the poppers from the oil and transfer to a wire rack or plate lined with paper towels to drain any excess oil. Let them cool slightly before serving.
  7. Make the Dip: In a separate bowl, mix together the mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, and salt & pepper. Chill in the refrigerator until ready to serve.
  8. Serve: Serve the hot cheesy jalapeño ranch chicken poppers with the creamy dip on the side for dipping. Enjoy immediately for best flavor and texture.

Notes

  • For less heat, remove the seeds from the jalapeños before dicing.
  • You can bake the poppers at 400°F (200°C) for 15-20 minutes as a healthier alternative.
  • Double breading ensures extra crunchiness on the outside.
  • The creamy dip can be adjusted in spice and tanginess by varying the amount of lemon juice and red pepper flakes.
  • Leftover poppers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.

Nutrition

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

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