Print

Ranch Chicken Poppers

Print Recipe

★★★★★

5 from 79 reviews

Deliciously crispy Ranch Chicken Poppers are bite-sized snacks packed with shredded chicken, sharp cheddar, and spicy jalapeños, coated in a crunchy breadcrumb crust and served with a tangy, creamy ranch dip. Perfect for parties or a flavorful appetizer.

Ingredients

Scale

Filling

  • 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

Breading

  • 1 cup flour
  • 2 eggs, beaten
  • 1.5 cups breadcrumbs or panko
  • 1/4 cup grated Parmesan (optional)

For Frying

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

Dip

  • 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. Mix the Filling: In a bowl, thoroughly combine shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika (if using), salt, and black pepper to create a flavorful filling.
  2. Shape Poppers: Form the mixture into bite-sized balls, ensuring they are compact, then chill them 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, one with beaten eggs, and one with a mix of breadcrumbs (or panko) combined with Parmesan cheese if desired for extra flavor and crunch.
  4. Bread the Poppers: Dredge each popper first in the flour, tapping off the excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. For extra crispiness, repeat the egg and breadcrumb coating for a double layer.
  5. Fry the Poppers: Heat neutral oil in a deep pan or fryer to 350°F (175°C). Fry the poppers in batches to avoid overcrowding, cooking them for about 3–4 minutes per side or until they turn golden brown and crispy.
  6. Drain: Remove fried poppers and place them on a wire rack or paper towels to drain excess oil and cool slightly before serving.
  7. Make the Dip: In a small bowl, whisk together mayo, sour cream, ranch dressing or seasoning, garlic powder, lemon juice or vinegar, chopped parsley, red pepper flakes, salt, and pepper. Chill the dip until ready to serve.
  8. Serve: Present the hot, crispy Ranch Chicken Poppers alongside the creamy ranch dip for an irresistible appetizer or snack.

Notes

  • Seed jalapeños to control the heat level to your preference.
  • Double coating the poppers with breadcrumbs gives extra crunch.
  • Ensure the oil is at the correct temperature (350°F) to avoid greasy poppers.
  • Use fresh cooked chicken for best texture and flavor.
  • The dip can be made ahead and refrigerated for up to 2 days.
  • If preferred, bake the poppers at 400°F for 15–20 minutes as a healthier alternative.

Keywords: Ranch Chicken Poppers, chicken appetizers, fried chicken bites, party snacks, jalapeño poppers, ranch seasoning, crispy chicken balls

Find it online: https://biteandenjoy.com/ranch-chicken-poppers/