Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

Introduction

These Cheesy Jalapeño Ranch Chicken Poppers are crispy, flavorful bites perfect for party snacks or appetizers. Packed with shredded chicken, sharp cheddar, and a hint of spicy jalapeño, they come with a creamy, tangy 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, mix the cooked chicken, sharp cheddar, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper until well combined.
2. Step 2: Shape the mixture into bite-sized balls and place them in the fridge to chill for 15–20 minutes, which helps them hold their shape during frying.
3. Step 3: Prepare your breading station by placing the flour in one bowl, beaten eggs in a second, and breadcrumbs mixed with Parmesan (if using) in a third.
4. Step 4: Coat each popper first in flour, then dip into the beaten eggs, and finally roll them in the breadcrumb mixture. For a crunchier finish, repeat the egg and breadcrumb coating once more.
5. Step 5: Heat the neutral oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the poppers in batches, cooking each side for 3–4 minutes or until golden brown and crispy.
6. Step 6: Remove the poppers and drain on a wire rack or paper towels to remove excess oil. Let them cool slightly before serving.
7. Step 7: To make the creamy dip, combine mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, chopped parsley, red pepper flakes, and salt and pepper in a bowl. Stir well and chill until ready to serve.
8. Step 8: Serve the cheesy jalapeño chicken poppers warm accompanied by the creamy ranch dip.

Tips & Variations

• For milder poppers, remove all seeds and membranes from the jalapeños before adding.
• Add a pinch of cayenne pepper or hot sauce in the filling for extra heat.
• Use panko breadcrumbs for a crispier texture compared to regular breadcrumbs.
• Try baking the poppers at 400°F (200°C) for 15–20 minutes as a lighter alternative to frying.
• Substitute cooked shredded turkey or rotisserie chicken if preferred.

Storage

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 8–10 minutes or until warmed through to help maintain their crispiness. The dip can be stored separately in the fridge for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers ahead of time?

Yes, you can prepare and bread the poppers, then keep them chilled until ready to fry. This helps save time when serving.

What can I use instead of jalapeños if I want less spice?

You can substitute mild green bell peppers or banana peppers to reduce heat while keeping some pepper flavor.

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

Print Recipe

★★★★★

4.8 from 236 reviews

These Cheesy Jalapeño Ranch Chicken Poppers are crispy, golden-brown bite-sized treats filled with shredded chicken, sharp cheddar cheese, and spicy jalapeños, seasoned with ranch and smoky spices. Deep-fried until perfectly crunchy and served with a tangy, creamy ranch dip, they make an irresistible appetizer or party snack that balances heat and creaminess in every bite.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 poppers 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 medium bowl, combine shredded chicken, shredded cheddar cheese, 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.
2. Shape Poppers: Form the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a tray and 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, a second with beaten eggs, and a third with breadcrumbs mixed with grated Parmesan if desired. This setup will help you bread each popper properly.
4. Bread the Poppers: Take each chilled popper ball and coat it in flour first, then dip it into the beaten eggs, and finally roll it in the breadcrumb mixture. For an extra crispy texture, you can repeat the egg and breadcrumb coating once more to double-coat.
5. Fry the Poppers: Heat neutral oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the poppers in batches to avoid overcrowding the pan. Cook each side for about 3–4 minutes or until they turn golden brown and crisp. Use a slotted spoon to remove them from the oil.
6. Drain: Place the fried poppers onto a wire rack set over paper towels or directly onto paper towels to drain excess oil. Let them cool slightly before serving.
7. Make the Dip: In a small bowl, mix together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Chill in the refrigerator until ready to serve.
8. Serve: Arrange the warm poppers on a serving platter and serve alongside the chilled creamy ranch dip for dipping. Enjoy them as a flavorful appetizer or snack.

Notes

• To reduce heat, remove seeds and membranes from jalapeños before dicing.
• Using panko breadcrumbs gives the poppers extra crunch compared to regular breadcrumbs.
• Ensure oil temperature stays consistent around 350°F for even cooking and less oil absorption.
• Double-coating the poppers with breadcrumbs will create a thicker, crunchier crust but adds extra frying time.
• The creamy dip can be prepared ahead and kept chilled for improved flavor blending.
• Use gloves when handling jalapeños to avoid skin irritation or accidental eye contact.
• These poppers are best served hot and fresh for optimal texture and taste.

Keywords: chicken poppers, jalapeño poppers, cheesy chicken bites, ranch chicken appetizer, fried chicken balls, creamy dip, party snacks