Introduction

Jalapeno Ranch Chicken Poppers are crispy, flavorful bites perfect for snacking or entertaining. Marinated in a spicy buttermilk blend and coated in a zesty ranch-seasoned crust, they offer a perfect balance of heat and creaminess with a refreshing jalapeno ranch dip.

A white bowl filled with golden brown, crispy fried bites, each covered with a thick, creamy white sauce that drips slightly, showing melted cheese inside some pieces. The sauce is sprinkled with red chili flakes and small green herb pieces, adding color contrast. One skewer with two fried bites is lifted above the bowl by a woman's hand, showing melted cheese pulling between the bites and the bowl. The background is soft and blurred with a white marbled texture under the bowl. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken cubes, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 2: Prepare the breading by combining flour, panko, cornstarch, ranch seasoning, chili powder, dried parsley, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper in a large shallow dish. Whisk thoroughly.
Step 3: Remove chicken from marinade, letting excess drip off. Dredge each piece in the breading, pressing firmly to coat completely.
Step 4: (Optional) For extra crispiness, dip the breaded chicken briefly back into the buttermilk marinade, then again in the breading mixture.
Step 5: Place breaded chicken pieces on a parchment-lined baking sheet, ensuring they do not touch.
Step 6: Make the sauce by whisking together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth.
Step 7: Stir in ranch seasoning, minced jalapenos, chopped cilantro, and lime juice. Mix well.
Step 8: Add garlic powder, salt, and pepper to taste. Adjust seasoning if needed.
Step 9: Cover the sauce and refrigerate for at least 30 minutes to let flavors meld.
Step 10: Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor temperature.
Step 11: Fry chicken in batches, avoiding overcrowding. Cook for 3-4 minutes per batch until golden brown and cooked through (internal temperature 165°F/74°C), turning occasionally.
Step 12: Remove chicken poppers and drain on a wire rack lined with paper towels.
Step 13: Serve immediately with chilled jalapeno ranch sauce for dipping.
Step 14: (Optional) Garnish with chopped fresh cilantro or a sprinkle of paprika for extra appeal.

Tips & Variations

Double breading the chicken poppers gives a crunchier crust—don’t skip the second dip if you love extra crispy bites.
Wear gloves when handling jalapenos to avoid skin irritation from the capsaicin.
For less heat, remove all seeds and membranes from jalapenos or use milder peppers like poblano.
Try baking instead of frying at 400°F (200°C) for 20-25 minutes, flipping halfway for a healthier version.
Add smoked paprika or cumin to the breading for a smoky twist.

Storage

Store leftover chicken poppers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 8-10 minutes to retain crispiness. Keep the jalapeno ranch sauce chilled separately and consume within 3 days for best flavor.

How to Serve

A white bowl full of golden-brown crispy balls covered in a creamy white sauce topped with small green herb pieces and red chili flakes. One ball is lifted on a skewer above the bowl, dripping the white sauce. The balls have a crunchy texture with some small dark brown bits on the outside. The background shows a white marbled surface and a blurred small white bowl with light orange sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chicken poppers ahead of time?

You can marinate the chicken up to 4 hours in advance and prepare the sauce earlier. Cook and fry the chicken just before serving for the best texture and flavor.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to thicken before using as a buttermilk substitute.