Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

Introduction

Craving something bold, cheesy, and irresistibly crunchy? These Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip are packed with shredded chicken, sharp cheddar, zesty ranch seasoning, and fiery jalapeños, all wrapped in a golden crispy crust. Paired with a cool, herby dip, they’re perfect for game day, parties, or a tasty snack anytime.

Ingredients

• 2 cups cooked chicken breast, shredded or finely chopped
• 1 cup shredded sharp cheddar cheese
• 1–2 fresh jalapeños, finely diced (remove seeds for less heat)
• 2 tablespoons ranch seasoning mix
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups seasoned breadcrumbs or panko
• 1/4 cup grated Parmesan (optional)
• Neutral oil (vegetable, canola, or peanut oil), for deep frying
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon ranch dressing or seasoning
• 1 teaspoon lemon juice or white vinegar
• 1 tablespoon chopped fresh parsley
• Crushed red pepper flakes, to taste

Instructions

1. Step 1: In a large bowl, combine chicken, cheddar cheese, diced jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika (if using), salt, and pepper. Mix until evenly combined and the mixture holds together when pressed.
2. Step 2: Shape the mixture into bite-sized balls or oval poppers about 1 to 1.5 inches wide. Place them on a parchment-lined tray and chill in the fridge for 15–20 minutes to firm up.
3. Step 3: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan if using. Roll each popper in flour, dip in egg, then coat with breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating once more.
4. Step 4: Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the poppers in small batches for 3–4 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towels.
5. Step 5: In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, lemon juice, parsley, and red pepper flakes. Season with salt and pepper to taste. Chill until ready to serve.
6. Step 6: Serve the hot poppers with the chilled creamy dip on the side. Garnish with fresh parsley or extra cheese if desired.

Tips & Variations

• Chill the poppers before breading and frying to help them hold their shape and avoid falling apart in the oil.
• Try pepper jack cheese for extra heat or mozzarella for a milder, gooey bite.
• Use leftover rotisserie or grilled chicken to save time.
• For a lighter option, bake at 400°F for 20–25 minutes or air fry at 375°F for 10–12 minutes, flipping halfway.
• Customize the heat by removing jalapeño seeds, using pickled jalapeños, or adding hot sauce to the filling.
• Use gluten-free breadcrumbs and flour substitutes to make this recipe gluten-free.

Storage

Let poppers cool completely before storing. Keep in an airtight container lined with a paper towel in the refrigerator for up to 4 days. For longer storage, freeze poppers on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat frozen poppers in the oven at 375°F for 10–12 minutes or in an air fryer at 350°F for 6–8 minutes for best crispiness. Store the creamy dipping sauce in a sealed container in the fridge for up to 5 days and stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these chicken poppers instead of frying?

Yes! Bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through. Lightly spray with cooking oil for a golden finish. They won’t be as crispy as frying, but still delicious.

Are these poppers too spicy for kids?

Not necessarily. Removing the jalapeño seeds or reducing the amount used will make them milder. For a completely mild version, skip the jalapeños or substitute with finely diced bell peppers.

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip are a bold and delicious appetizer featuring shredded chicken mixed with sharp cheddar, jalapeños, ranch seasoning, and cream cheese, all coated in seasoned breadcrumbs and deep-fried to a golden crisp. Served with a cool, creamy ranch dip enhanced with fresh parsley and a hint of lemon, these poppers are perfect for game-day snacks, parties, or casual gatherings. The recipe includes handy tips for customizing spice levels, baking or air-frying options, and ideal side pairings.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 20–24 poppers 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Poppers:

• 2 cups cooked chicken breast, finely chopped or shredded
• 1 cup shredded sharp cheddar cheese
• 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
• 2 tablespoons ranch seasoning mix
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

For Breading:

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups seasoned breadcrumbs or panko
• 1/4 cup grated Parmesan cheese (optional but recommended)

For Frying:

• Neutral oil (vegetable, canola, or peanut oil), enough for deep frying

For the Creamy Dipping Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon ranch dressing or seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon juice or white vinegar
• 1 tablespoon chopped fresh parsley
• Crushed red pepper flakes, to taste
• Salt and pepper, to taste

Instructions

1. Mix the Filling: In a large bowl, combine the shredded chicken, cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper. Mix thoroughly until the mixture is well combined and can hold its shape when pressed.
2. Shape the Poppers: Using clean hands or a small cookie scoop, form the mixture into bite-sized balls or oval popper shapes about 1 to 1.5 inches wide. Arrange them on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to firm up.
3. Set Up Breading Station: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese if using.
4. Bread the Poppers: Roll each chilled popper first in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating once more.
5. Fry the Poppers: Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the poppers in small batches, cooking for about 3–4 minutes per side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
6. Make the Creamy Dip: In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, lemon juice or vinegar, chopped parsley, crushed red pepper flakes, salt, and pepper. Chill the dip until ready to serve; this allows the flavors to meld and enhance the taste.
7. Serve and Enjoy: Serve the hot, crispy chicken poppers alongside the chilled creamy dip. Garnish with extra fresh parsley or additional cheese if desired. Ideal for sharing or as a flavorful snack on their own.

Notes

• Make Ahead Friendly: Prep and bread the poppers in advance, freeze on a tray, then transfer to a sealed bag. Fry directly from frozen, adding a couple extra minutes of cook time.
• Air Fryer Option: For a lighter version, cook in a preheated air fryer at 375°F for 10–12 minutes, flipping halfway through until golden and crispy.
• Customize the Heat: Use pickled jalapeños for tanginess or add hot sauce to the filling for more spice.
• Cheese Variations: Substitute cheddar with pepper jack, mozzarella, or gouda for different flavors.
• Use Leftover Chicken: Rotisserie or grilled chicken works perfectly to save prep time.
• Storage: Store cooled poppers in an airtight container lined with paper towels in the fridge for up to 4 days or freeze for up to 2 months.
• Reheat Tips: Oven at 375°F for 10–12 minutes or air fryer at 350°F for 6–8 minutes preserves crispiness. Avoid microwaving to prevent sogginess.
• If jalapeños are too firm, sauté briefly before mixing for a softer bite.
• Avoid overcrowding the pan during frying to maintain oil temperature and crispiness.
• Ensure breading is sealed properly to prevent filling leaks during frying.

Keywords: cheesy jalapeño chicken poppers, ranch chicken poppers, spicy chicken appetizers, deep-fried chicken bites, creamy ranch dip, game day snacks, easy chicken recipes