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Cheesy Jalapeño Ranch Chicken Poppers

Crispy, golden-brown chicken bites stuffed with molten cheese and spicy jalapeños, perfectly seasoned with ranch and served with a tangy, creamy dip.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cheese Core
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese freshly grated
  • 0.5 cup Monterey Jack cheese freshly grated
  • 3 whole fresh jalapeños finely diced, seeds removed
Chicken Mixture
  • 1 lb ground chicken
  • 0.5 packet dry ranch seasoning mix about 1.5 tablespoons
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Breading & Frying
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 4 cups vegetable oil for frying
Creamy Jalapeño Ranch Dip
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 0.5 packet dry ranch seasoning mix the remaining half
  • 2 tbsp pickled jalapeños finely chopped
  • 1 tbsp jalapeño brine from the pickle jar
  • 1 tbsp fresh cilantro chopped

Equipment

  • Deep fryer or Heavy Pot
  • Mixing bowls
  • Baking sheet
  • Wire cooling rack

Method
 

  1. In a bowl, mix softened cream cheese, grated cheddar, Monterey Jack, and diced fresh jalapeños. Chill in the fridge for 20 minutes.
  2. In another bowl, gently mix the ground chicken with half of the ranch seasoning, garlic powder, and onion powder.
  3. Roll a tablespoon of the cheese mixture into a ball. Flatten two tablespoons of the chicken mixture in your hand, place the cheese ball in the center, and wrap the chicken completely around it, sealing tightly.
  4. Place formed poppers on a baking sheet and freeze for 20-30 minutes to firm up.
  5. Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and panko in the third.
  6. Coat each chilled popper in flour, dip in the egg, and roll completely in panko breadcrumbs.
  7. Heat oil to 350°F (175°C) in a deep pot. Fry the poppers in small batches for 4-6 minutes until golden brown and cooked through. Drain on a wire rack.
  8. To make the dip, whisk together sour cream, mayonnaise, the remaining ranch seasoning, pickled jalapeños, brine, and cilantro. Serve alongside hot poppers.

Notes

Ensuring the chicken completely seals the cheese is vital; if there are gaps, the cheese will leak out into the frying oil. Do not skip the freezing step, as it helps the poppers maintain their shape.