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Jalapeno Ranch Chicken Poppers

Irresistibly Juicy Jalapeno Ranch Chicken Poppers You’ll Love

Enjoy crispy Jalapeno Ranch Chicken Poppers that deliver a spicy kick and creamy ranch flavor, perfect for any gathering.
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 poppers
Course: Appetizers
Cuisine: American
Calories: 350

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breasts Cut into 1-inch cubes
  • 1 cup Buttermilk Can substitute with milk and vinegar or lemon juice
  • 2 tablespoons Hot sauce Use your favorite brand like Frank's RedHot
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
For the Breading
  • 1 cup All-purpose flour
  • 1 cup Panko breadcrumbs
  • 0.25 cup Cornstarch
  • 2 tablespoons Ranch seasoning mix
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried parsley
  • 0.5 teaspoon Cayenne pepper Optional for added spice
For the Ranch Dip
  • 0.5 cup Mayonnaise
  • 0.5 cup Sour cream
  • 2 tablespoons Jalapenos Fresh and minced
  • 2 tablespoons Cilantro Chopped
  • 1 tablespoon Lime juice
For Frying
  • 2 cups Vegetable oil For frying

Equipment

  • heavy-bottomed pot
  • shallow dish
  • Wire rack
  • Cooking thermometer

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: Whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken cubes, coat, cover, and marinate for 30 minutes to 4 hours.
  2. Prepare Bread Stations: In a shallow dish, combine flour, panko, cornstarch, ranch seasoning, chili powder, dried parsley, and cayenne pepper. Mix well.
  3. Dredge Chicken: Remove chicken from marinade, let excess drip off, and coat each piece in the breading mixture.
  4. Double Breading (Optional): For extra crunch, dip the coated chicken back into the buttermilk and dredge again in the breading mixture.
  5. Heat Oil: In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
  6. Fry Chicken: Fry chicken in batches for about 3-4 minutes until golden brown and cooked through, with an internal temperature of 165°F (74°C).
  7. Drain & Serve: Remove fried chicken poppers with a slotted spoon and drain on a rack or paper towels. Serve hot with ranch dip.

Nutrition

Serving: 3poppersCalories: 350kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Wear gloves when handling jalapenos. Monitor oil temperature for even frying. Use fresh ingredients for best results.

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