Jalapeno Ranch Chicken Poppers Recipe

Introduction

Jalapeno Ranch Chicken Poppers are a flavorful, crispy snack perfect for any gathering or game day. These bite-sized chicken pieces are marinated, double breaded, and fried to golden perfection, then paired with a creamy jalapeno ranch sauce that packs just the right amount of heat.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 cup cornstarch
• 2 tablespoons ranch seasoning mix (dry)
• 1 tablespoon chili powder
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons ranch seasoning mix (dry)
• 2 jalapenos, seeded and finely minced (wear gloves!)
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying (about 4-6 cups)

Instructions

1. Step 1: In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken cubes and fully submerge them. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Step 2: Prepare your breading station by combining the flour, panko breadcrumbs, cornstarch, ranch seasoning mix, chili powder, dried parsley, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper in a large shallow dish. Whisk to blend well.
3. Step 3: Remove chicken from the marinade, letting excess drip off. Dredge each piece in the breading mixture, pressing firmly to ensure the coating sticks.
4. Step 4: For extra crispiness, dip the coated chicken briefly back into the marinade and then again into the breading mixture for a second coat.
5. Step 5: Arrange breaded chicken pieces on a baking sheet lined with parchment, spacing them apart to prevent sticking.
6. Step 6: In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth to create the sauce base.
7. Step 7: Stir in ranch seasoning, minced jalapenos, chopped cilantro, and lime juice into the sauce. Mix thoroughly.
8. Step 8: Season the sauce with garlic powder, salt, and black pepper to taste. Adjust as needed.
9. Step 9: Cover the sauce and refrigerate for at least 30 minutes to blend flavors.
10. Step 10: Heat 4-6 cups of vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to monitor temperature.
11. Step 11: Fry the chicken poppers in batches, avoiding overcrowding, for 3-4 minutes or until golden brown and cooked through (internal temperature of 165°F/74°C).
12. Step 12: Remove chicken poppers with a slotted spoon and drain on a wire rack lined with paper towels.
13. Step 13: Serve immediately while hot and crispy alongside the chilled jalapeno ranch sauce.
14. Step 14: Optional: Garnish with chopped cilantro or a sprinkle of paprika for extra color and flavor.

Tips & Variations

• Wear gloves when handling jalapenos to avoid irritation from the oils.
• For a milder version, omit the cayenne pepper and reduce the jalapeno amount in the sauce.
• Use an air fryer to make a healthier version—cook at 400°F (200°C) for 10-12 minutes, flipping halfway.
• Double breading ensures a crunchier texture, but one coating works well for a lighter crust.
• Try different hot sauces in the marinade for varied heat and flavor profiles.

Storage

Store leftover chicken poppers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to help retain crispiness. Keep the jalapeno ranch sauce refrigerated separately and consume within 3-4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken poppers instead of frying?

Yes, baking is a great alternative. Arrange the breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway until golden and cooked through.

How do I know when the chicken is fully cooked?

The chicken poppers are done when they reach an internal temperature of 165°F (74°C). Using a meat thermometer is the safest way to ensure they are cooked properly.

Jalapeno Ranch Chicken Poppers Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

Jalapeno Ranch Chicken Poppers are crispy, spicy bite-sized chicken pieces marinated in a flavorful buttermilk mixture and coated with a zesty ranch-seasoned breading. Fried to golden perfection and served with a cool, creamy jalapeno ranch dipping sauce, these poppers are perfect as an appetizer or snack for any occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings (about 16–20 poppers) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Breading

• 2 cups all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 cup cornstarch
• 2 tablespoons ranch seasoning mix (dry)
• 1 tablespoon chili powder
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Jalapeno Ranch Sauce

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons ranch seasoning mix (dry)
• 2 jalapenos, seeded and finely minced (wear gloves!)
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Frying

• Vegetable oil, for frying (about 4-6 cups)

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken cubes, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor the chicken.
2. Prepare the Breading Station: Mix together all-purpose flour, panko breadcrumbs, cornstarch, ranch seasoning mix, chili powder, dried parsley, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper in a large shallow dish until evenly combined.
3. Dredge the Chicken: Remove chicken pieces from the marinade, letting excess drip off. Coat each piece thoroughly in the breading mixture, pressing the breading firmly to ensure good adhesion.
4. Double Breading (Optional): For extra crunch, briefly dip the coated chicken back into the marinade then again into the breading mixture for a second layer of breading.
5. Arrange the Breaded Chicken: Place the breaded chicken pieces on a parchment-lined baking sheet, ensuring they do not touch to maintain crispiness.
6. Combine the Base Ingredients for Sauce: In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth and creamy.
7. Add the Ranch Seasoning and Jalapenos: Stir in ranch seasoning mix, minced jalapenos, chopped cilantro, and lime juice into the sauce base, mixing well for balanced flavors.
8. Season to Taste: Add garlic powder, salt, and black pepper. Adjust seasoning as needed. Handle jalapenos with gloves to avoid irritation.
9. Chill the Sauce: Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld for optimal taste.
10. Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat to 350°F (175°C) using a thermometer for accuracy.
11. Fry in Batches: Carefully add the breaded chicken pieces into hot oil in small batches to prevent overcrowding, which can lower oil temperature and result in soggy crust.
12. Cook Until Golden Brown: Fry each batch for 3-4 minutes, turning occasionally with a slotted spoon to ensure even color and cook-through. Chicken internal temperature should reach 165°F (74°C).
13. Remove and Drain: Take cooked chicken poppers out of oil and place them on a wire rack lined with paper towels to drain excess oil and keep them crispy.
14. Serve Immediately: Serve the hot, crispy Jalapeno Ranch Chicken Poppers right away for best texture and flavor.
15. Dipping Time: Present with the chilled jalapeno ranch dipping sauce on the side for delicious contrast.
16. Garnish (Optional): Sprinkle chopped fresh cilantro or a dash of paprika on top to add color and a fresh finishing touch.

Notes

• Wear gloves when handling jalapenos to avoid skin irritation.
• Marinating the chicken for longer than 30 minutes (up to 4 hours) helps intensify flavor and tenderness.
• Double breading is optional but recommended for an extra crunchy coating.
• Maintain oil temperature at 350°F for best frying results and crispiness.
• Use a wire rack instead of paper towels alone to keep breading crisp while draining oil.
• Adjust cayenne pepper amount or omit for less heat.
• Serve immediately as fried chicken tastes best fresh and crispy.

Keywords: Jalapeno Ranch Chicken Poppers, fried chicken bites, spicy chicken poppers, ranch seasoning chicken, jalapeno chicken appetizers