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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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★★★★★

5.1 from 7 reviews

Deliciously spicy and cheesy jalapeño ranch chicken poppers served with a creamy, tangy dip perfect as an appetizer or snack for gatherings and game days.

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 bowl, combine shredded chicken, cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
  2. Shape Poppers: Form the mixture into bite-sized balls, roughly the size of golf balls, and place them on a tray. Chill them in the refrigerator for 15–20 minutes to firm up for easier breading.
  3. Set Up Breading Station: Prepare three separate bowls — one with flour, one with the beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese if using.
  4. Bread the Poppers: Roll each popper first in the flour, shaking off excess, then dip in the egg wash, and finally coat evenly with the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating once more for a double coat.
  5. Fry the Poppers: Heat neutral oil in a deep pan to 350°F (175°C). Fry the poppers in batches for about 3–4 minutes per side, turning carefully until they are golden brown and crispy all around. Avoid crowding the pan to maintain oil temperature.
  6. Drain: Remove poppers with a slotted spoon and place them on a wire rack or on paper towels to drain excess oil and cool slightly before serving.
  7. Make the Dip: In a small bowl, whisk together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper until smooth. Chill for at least 10 minutes to let flavors meld.
  8. Serve: Serve the hot, crispy chicken poppers alongside the chilled creamy dip for dipping. Enjoy immediately for best texture and flavor.

Notes

  • For less heat, remove jalapeño seeds before dicing.
  • Double coating the poppers yields extra crunchiness.
  • Use panko breadcrumbs for a lighter, crispier texture.
  • Adjust ranch seasoning amount based on your preferred flavor intensity.
  • Can be baked at 400°F for 15-20 minutes as a healthier alternative, though frying offers best crispiness.
  • Dip can be made ahead and stored in the refrigerator for up to 2 days.
  • Ensure oil temperature is maintained to prevent greasy poppers.

Nutrition

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

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