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Cheesy Jalapeño Ranch Chicken Poppers with a Creamy Dip Recipe

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★★★★★

4.7 from 108 reviews

Delight in these Cheesy Jalapeño Ranch Chicken Poppers—a perfect blend of spicy jalapeños, creamy cheeses, and zesty ranch seasoning all wrapped in a crispy golden crust. Served with a luscious creamy dip made from mayonnaise, sour cream, and fresh herbs, these bite-sized appetizers are ideal for parties, game nights, or anytime you crave a flavorful, crunchy treat.

Ingredients

Scale

For the Poppers

  • 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)

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
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Red Pepper Flakes (optional, for added spice)

Instructions

  1. Prep Filling: In a large bowl, combine shredded chicken, cheddar cheese, diced jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly combined to create a flavorful filling.
  2. Shape Poppers: Form the mixture into bite-sized balls, approximately 1 to 1.5 inches in diameter. Arrange them on a tray and chill in the refrigerator for 15-20 minutes to firm up, which helps them keep their shape during breading and frying.
  3. Set Up Breading Station: Prepare three shallow bowls: one with flour, one with a beaten egg, and one with breadcrumbs. This organized setup streamlines the breading process.
  4. Bread Poppers: Roll each chilled popper first in the flour, then dip it into the beaten egg, and finally coat it with breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating step a second time.
  5. Fry Poppers: Heat oil in a deep skillet to 350°F (175°C). Fry the breaded poppers in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
  6. Make Dipping Sauce: In a separate bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, chopped parsley, and red pepper flakes. Chill the dip for at least 10 minutes to let the flavors meld.
  7. Serve: Serve the hot Cheesy Jalapeño Ranch Chicken Poppers immediately alongside the creamy dip. Garnish with fresh parsley or an extra sprinkle of cheese if desired.

Notes

  • Chill the popper mixture before shaping to help them hold together better during cooking.
  • Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying to avoid burning.
  • For an extra crispy texture, consider double breading by repeating the egg and breadcrumb step.
  • Adjust the heat level by removing jalapeño seeds or substituting with milder peppers if preferred.
  • For a healthier alternative, bake the poppers at 400°F (200°C) for 20-25 minutes instead of frying.
  • Add a dash of hot sauce or fresh herbs to the dipping sauce to personalize the flavor.
  • Store leftover poppers in an airtight container in the fridge for up to 4 days; reheat in the oven to retain crispiness.
  • Freeze uncooked poppers on a baking sheet before transferring to a freezer-safe bag; bake from frozen at 375°F (190°C) for 20-25 minutes.

Keywords: Jalapeño poppers, Cheesy chicken appetizers, Ranch chicken poppers, Fried chicken bites, Spicy chicken snacks

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