Name: Cheesy Jalapeño Ranch Chicken Poppers with a Dip You’ll Love Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups Shredded Chicken; 1 cup Cheddar Cheese or pepper jack for extra kick; 2 tablespoons Jalapeños, diced, seeds removed for less spice; 1 packet Ranch Seasoning; 4 ounces Cream Cheese or Greek yogurt for lighter option; 1 teaspoon Garlic Powder, adjust to taste; 1 teaspoon Smoked Paprika; 1 teaspoon Salt; 1 teaspoon Pepper; 1 cup Flour, gluten-free flour works too; 1 large Egg, beaten; 2 cups Breadcrumbs, gluten-free breadcrumbs if needed; 1 cup Mayonnaise; 1 cup Sour Cream or Greek yogurt for healthier twist; 1 cup Ranch Dressing; 1 teaspoon Garlic Powder, adjust according to taste; 1 tablespoon Lemon Juice for freshness; 2 tablespoons Fresh Parsley, chopped; 1 teaspoon Red Pepper Flakes for added spice

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Introduction

Cheesy Jalapeño Ranch Chicken Poppers are the perfect bite-sized appetizer that packs a flavorful punch. Crispy on the outside and loaded with spicy, cheesy goodness on the inside, they’re sure to be a crowd-pleaser. Pair them with a creamy ranch dip for an irresistible snack or party treat.

A black cast iron skillet filled with three visible layers: the bottom layer is creamy white with small bits of green herbs mixed inside, the middle layer is bright melted yellow cheddar cheese covering the surface, and the top layer has small scattered pieces of crispy brown bacon and diced green peppers mostly in the center. The skillet sits on a white marbled texture with white tortilla chips around it, a dark brown cloth partially under the skillet, two green jalapeños to the left, a black bowl with extra bacon at the top left, and a small wooden bowl of diced green peppers at the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Shredded Chicken
1 cup Cheddar Cheese or pepper jack for extra kick
2 tablespoons Jalapeños, diced (remove seeds for less spice)
1 packet Ranch Seasoning
4 ounces Cream Cheese or Greek yogurt for lighter option
1 teaspoon Garlic Powder (adjust to taste)
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Pepper
1 cup Flour (gluten-free flour works too)
1 large Egg, beaten
2 cups Breadcrumbs (gluten-free breadcrumbs if needed)
Oil for frying (neutral oil with a high smoke point recommended)

Ingredients for the Creamy Dip

1 cup Mayonnaise
1 cup Sour Cream or Greek yogurt for healthier twist
1 cup Ranch Dressing
1 teaspoon Garlic Powder (adjust according to taste)
1 tablespoon Lemon Juice for freshness
2 tablespoons Fresh Parsley, chopped
1 teaspoon Red Pepper Flakes for added spice

Instructions

Step 1: In a large bowl, combine shredded chicken, cheddar cheese, jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika, salt, and pepper. Mix until well blended to form a tasty filling.
Step 2: Form the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a tray and chill in the fridge for 15-20 minutes to make handling easier.
Step 3: Prepare three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
Step 4: Roll each popper first in the flour, then dip in the egg, and finally coat with breadcrumbs. For extra crispiness, repeat this flour-egg-breadcrumb coating once more.
Step 5: Heat oil in a deep skillet to 350°F (175°C). Fry the poppers in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
Step 6: In a separate bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, parsley, and red pepper flakes. Chill the dip for at least 10 minutes before serving.
Step 7: Serve the hot Cheesy Jalapeño Ranch Chicken Poppers with the creamy dip on the side and enjoy!

Tips & Variations

Chill the popper mixture before forming balls to make shaping easier and prevent sticking.
Use pepper jack cheese for a spicier kick, or swap cream cheese for Greek yogurt for a lighter option.
For gluten-free poppers, substitute regular flour and breadcrumbs with gluten-free versions.
Adjust jalapeño seeds and red pepper flakes in the dip according to your spice preference.
Double coat with flour, egg, and breadcrumbs to get extra crispy poppers.

Storage

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to keep them crispy. The creamy dip can be kept refrigerated for up to 5 days. Avoid microwaving the poppers as they may lose their crispiness.

How to Serve

This image shows a black cast iron skillet filled with a creamy dip layered in two visible parts: a thick, white creamy base mixed with small green herb pieces, and a bright orange melted cheese layer covering the top almost entirely. On top of the cheese, there are small pieces of crispy dark red bacon and diced green jalapeño scattered mainly in the center. The skillet sits on a wooden surface with a white marbled texture, surrounded by white tortilla chips and a small wooden bowl with more chopped green jalapeño, and two whole green jalapeños are placed beside the skillet. A dark cloth is partially visible under the skillet. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these chicken poppers instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20 minutes or until golden brown, flipping halfway through. However, frying gives the best crispy texture.

What type of oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying. This ensures the poppers cook evenly and get crispy without burning.