Crispy Chicken Bites and Cheesy Jalapeño Poppers with Ranch and BBQ Dipping Sauces

Get ready for a flavor-packed appetizer board that brings all the game-day favorites to your table. Zesty chicken bites, cheesy stuffed jalapeño poppers and crisp celery sticks come together for the ultimate dipping experience. Cool ranch dressing balances the heat, while smoky BBQ sauce adds an extra kick.

These crispy chicken bites are coated in a seasoned tempura batter for a light, crunchy texture and the jalapeño poppers are stuffed with a creamy cheese blend. Perfect for sharing, this recipe is sure to be a hit at your next gathering.

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Ingredients

5 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

0.5 cup Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

164 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Halve jalapeños lengthwise; remove ribs and seeds for less heat (use a small spoon to remove seeds easily). Cut celery lengthwise into sticks.
2. In a medium bowl, combine cream cheese, ¾ of the Mexican cheese blend (reserve the rest for later), half the fry seasoning, ½ tsp salt and pepper. Carefully stuff each jalapeño half with the cheese mixture. Place stuffed jalapeños on a lightly oiled baking sheet; set aside.
3. In a second medium bowl, combine sour cream, a big pinch of salt and pepper. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Set aside. Reserve 2 tbsp tempura batter mix in a small bowl. In a large zip-close bag, combine celery salt, remaining tempura batter mix, remaining fry seasoning, ½ tsp salt and pepper.
4. Pat chicken dry with paper towels; cut into 1-inch pieces (slightly larger than bite-sized). Season chicken all over with salt and pepper. Working one piece at a time, coat chicken in the reserved tempura batter mix, then dip in the sour cream mixture until fully coated. Shake off excess, then transfer to the zip-close bag with the seasoned tempura flour mixture. Repeat with remaining chicken. Shake bag to coat chicken evenly; set aside.
5. Roast stuffed jalapeños on top rack until cheese is bubbly, 6-8 minutes. Carefully remove baking sheet from oven. Sprinkle jalapeños with remaining Mexican cheese blend; set aside (they will go back in the oven in step 7).
6. While jalapeños roast, heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. When oil is hot (a drop of batter sizzles), working in batches, add coated chicken in a single layer. Shake off excess tempura mixture before adding. Cook for 1 minute, then reduce heat to medium. Cook until browned and cooked through, 3-4 minutes per side. Transfer chicken bites to a paper-towel-lined plate; season with salt.
7. Return stuffed jalapeños to oven; cook until cheese melts, 2-3 minutes more. Arrange chicken bites, jalapeño poppers and celery sticks on a large board or platter. Serve with ranch dressing and BBQ sauce in separate small bowls for dipping. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I make these jalapeño poppers less spicy?

Yes, remove all the ribs and seeds from the jalapeños before stuffing. You can also use milder peppers like mini bell peppers.

Can I bake the chicken bites instead of frying?

Yes, you can bake them at 425°F on a greased baking sheet for about 12-15 minutes, flipping halfway, until golden and cooked through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.