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Crispy Buffalo Chicken Jalapeño Poppers: Easy 30-Minute Appetizer

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These crispy buffalo chicken jalapeño poppers are the perfect 30-minute appetizer for game day or parties. Cream cheese, shredded chicken, and buffalo sauce are stuffed into fresh jalapeños, coated in a crispy panko crust, and baked to golden perfection.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup cooked chicken, shredded or finely diced
  • 1/3 cup buffalo sauce (e.g., Frank’s RedHot)
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, finely chopped
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 12 medium jalapeño peppers
  • 1 tablespoon olive oil or cooking spray
  • Ranch dressing or blue cheese dressing (for serving, optional)
  • Extra buffalo sauce for drizzling (optional)
  • Fresh cilantro or extra green onions for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if you have one.
  2. Put on kitchen gloves. Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Set the pepper halves aside.
  3. In a medium bowl, combine the softened cream cheese, shredded chicken, buffalo sauce, shredded cheddar, chopped green onions, garlic powder, and a pinch of salt and pepper. Mix until evenly combined.
  4. Set up your coating station: In the first shallow bowl, put the flour. In the second bowl, beat the two eggs with a tablespoon of water. In the third bowl, mix the panko breadcrumbs with the paprika and cayenne (if using).
  5. Fill each jalapeño half generously with the cream cheese mixture, leaving a tiny bit of space at the top.
  6. Take a filled jalapeño half and dredge it in the flour, shaking off excess. Dip it in the beaten egg, letting extra drip off. Press it into the panko mixture, coating all sides. Place on the wire rack or baking sheet. Repeat with all peppers.
  7. Lightly spray or brush the poppers with olive oil.
  8. Bake for 18 to 22 minutes, until the coating is golden brown and crispy and the peppers are tender. For extra crispiness, broil for the last 2 minutes, watching closely.
  9. Let the poppers rest for 5 minutes before serving.
  10. Transfer to a serving platter. Drizzle with extra buffalo sauce, sprinkle with chopped green onions or cilantro, and serve with ranch or blue cheese dressing on the side.

Notes

Do not skip the flour step; it helps the coating stick. Wear gloves when handling jalapeños to avoid burning your skin. Use room temperature cream cheese for a smooth filling. For extra crunch, toast the panko breadcrumbs before coating. These can be assembled up to 24 hours in advance and refrigerated. To reheat, use an oven or air fryer, not a microwave.

Nutrition

Keywords: buffalo chicken, jalapeño poppers, game day appetizer, crispy, baked, 30-minute recipe, party food

Find it online: https://evabakery.com/crispy-buffalo-chicken-jalape-n-o-poppers-easy-30-minute-appetizer/