Cheesy Jalapeño Ranch Chicken Poppers (Recipe for Printing)
These crispy cheesy jalapeño chicken poppers with a creamy dip are ideal for casual get-togethers or easy family snacks this season. Save & click.
# What You Need:
→ Chicken poppers filling
01 -
2 cups cooked chicken breast, shredded or finely chopped
02 -
1 cup sharp cheddar cheese, shredded
03 -
1 to 2 jalapeños, seeded and finely diced
04 -
2 tablespoons ranch seasoning
05 -
1/4 cup cream cheese, softened
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Breading and frying
10 -
1 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
5 cups breadcrumbs or panko
13 -
1/4 cup grated Parmesan cheese
14 -
Neutral oil, for frying (canola, vegetable, or peanut)
→ Creamy ranch dip
15 -
1/2 cup mayonnaise
16 -
1/4 cup sour cream
17 -
1 tablespoon ranch dressing or ranch seasoning
18 -
1/2 teaspoon garlic powder
19 -
1 teaspoon lemon juice or white vinegar
20 -
1 tablespoon fresh parsley, chopped
21 -
Red pepper flakes, to taste
22 -
Salt, to taste
23 -
Black pepper, to taste
# How to Make It:
01 -
Combine cooked chicken, cheddar cheese, diced jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika, salt, and black pepper in a mixing bowl. Mix thoroughly until evenly blended.
02 -
Roll mixture into bite-sized balls using your hands or a small scoop. Arrange on a tray and chill in the refrigerator for 15 to 20 minutes to firm.
03 -
Place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs mixed with grated Parmesan in a third bowl.
04 -
Dredge each chilled chicken ball in the flour, dip into beaten eggs, then coat thoroughly in the breadcrumb-Parmesan mixture. Double-coat if a crispier texture is desired.
05 -
Preheat oil in a deep fryer or large pot to 350°F. Fry the coated chicken poppers in batches for 3 to 4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.
06 -
Transfer fried poppers to a wire rack or paper towel-lined tray. Allow to cool slightly and drain excess oil.
07 -
In a bowl, whisk together mayonnaise, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or white vinegar, fresh parsley, and red pepper flakes. Season to taste with salt and black pepper.
08 -
Arrange warm chicken poppers on a platter and present with the creamy ranch dip on the side.
# Extra Tips:
01 -
For milder heat, remove all jalapeño seeds and membranes before dicing.
02 -
Double-breading adds extra crunch to the poppers.