Best 14 Chicken Poppers Recipes

BBQ CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the BBQ sauce until bubbly.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!

GARLIC PARMESAN CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely starting to brown.
• Toss the chicken in the garlic butter mixture until evenly coated.
• Turn off the heat, then toss the chicken in the parmesan.
• Enjoy!

EASY TO SERVE CHICKEN PARMESAN POPPERS RECIPE BY TASTY

Steps:

• Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
• Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
• Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
• Chill for 20 minutes.
• Preheat the oven to 450°F (230°C).
• Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
• Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
• Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
• Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
• Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
• Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
• Sprinkle with parsley and serve.
• Enjoy!

BUFFALO CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the butter and the hot sauce until bubbly.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!

PARMESAN PANKO CHICKEN POPPERS

Steps:

• Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
• Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
• Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY CHIPOTLE CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and chipotle powder. Bring the sauce to a simmer, and cook for one minute.
• Toss the chicken in the sauce until evenly glazed.
• Enjoy!

CHICKEN POPPERS

Steps:

• Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each with 1 teaspoon ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick., In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.

BUFFALO CHICKEN JALAPENO POPPERS

Steps:

• Preheat oven to 425ºF.
• Working lengthwise, slice each jalapeno in half. Scrape the seeds and ribs out of each jalapeño.
• Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.
• Scoop some of the chicken mixture into each half of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.
• Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS

Steps:

• Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces., Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups., Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.

CHICKEN AND BACON BBQ 3000 POPPERS / PENZEYS

Steps:

• Preheat oven to 350°F.
• Spray cooking spray on a flat, non-stick roasting rack and place that on a roasting or broiling pan lined with aluminum foil. Set aside.
• Cut the chicken breasts into 1-inch cubes.
• Cut each bacon slice into thirds. It's easier to do when you leave the pound of bacon intact rather than separating the slices.
• Wrap a piece of bacon around each chicken cube and secure with a wooden toothpick.
• Combine the BBQ seasoning with the brown sugar.
• Drop each meat skewer into the mixture and toss gently with your fingers until completely coated.
• Arrange the poppers on the rack and bake at 350F for 30-35 minutes, until the bacon is crisp and the topping browned.
• NOMS!

EXTRA CRISPY CHICKEN POPPERS

Steps:

• Cut chicken into 1 x 1.5-inch pieces.
• Scramble eggs with 1 tbsp of water.
• Add seasonings to the flour.
• Dunk the chicken in egg mixture then roll to cover in the flour mixture.
• Funk the chicken back into the egg mixture.
• Then roll in the crushed Rice Krispies.
• Fry in the oil for about five minutes or until they float.

JALAPENO CHICKEN POPPERS

Steps:

• Heat oven to 400°F.
• Split Chicken into 6 portions.
• Smash each section flat into an oblong patty.
• Place a 1/6th of cream cheese into the center of each patty.
• Place 1 or two halves of the Jalapeno on top of the cream cheese.
• Roll the patties into oblong balls, ensuring they have full seal completely around them.
• Season, roll and coat with the Shake 'n Bake mix.
• Bake for 20 minutes.

CHICKEN POPPERS

Steps:

• 1. Dip chicken into egg and the cornflake crumbs. Heat oil in a pan and fry chicken until golden brown.
• 2. In a separate pot combine honey, red hot sauce, and corn syrup and bring to a boil.
• 3. Bake at 350 degrees F for five minutes uncovered and turn once during baking.
• 4. Serve with fried rice if desired.

SMOKED CREAM CHEESE CHICKEN JALAPENO POPPERS

Steps:

• Freeze the jalapenos in a baggie in the freezer the night before you want to cook them.
• Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat.
• Squeeze 1/2 package of cream cheese into jalapeno.
• Stuff a piece of grilled chicken strip into cream cheese.
• Place poppers into holder and put them in the smoker for 45 minutes.
• Serve while hot as an appetizer.