Name: Chicken Fried Jalapeno Poppers
Prep time: 20 min
Cook time: 7 min
Ingredients: 6 Whole Jalapeños (medium-large); 8 oz Cream Cheese; 1/2 C Bacon Bits (chopped finely); 1/2 C Cheddar Cheese (shredded); BBQ Seasoning; Chicken Fry Seasoning

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If you’re on the hunt for a bold, flavorful chicken fried recipe, you can’t beat the taste of these jalapeno poppers are about to steal the show. They’re spicy, creamy, and wrapped in a perfectly crispy crust. Whether you’re prepping for game day or just need an easy appetizer, this recipe is your new go-to.

This is a super-easy recipe. If you can fry chicken, you can fry there!

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Two green jalapeños sit on a wooden surface alongside a packet of seasoned chicken fry mix and a stick of butter. The packet has Louisiana branding visible.

Let’s Prep

Start with fresh jalapeños. I used six medium-large ones for this batch. To make the easiest way to core them, grab a corer tool, slice off the tops, and pull out the seeds. Trust me, wearing disposable gloves makes this part a breeze because those jalapeno seeds pack a punch.

A block of cheese coated with spices sits on a sheet of aluminum foil, placed on a grill. Smoke is visible in the background, suggesting it is being cooked or smoked.

Next, blanch the whole jalapeños. Boil them for about two minutes, then immediately toss them into an ice bath. This softens the spicy pepper and keeps its vibrant green color. While they’re cooling, crosshatch a block of cream cheese, sprinkle on some BBQ seasoning, and toss it into a smoker set to 225°F for about 25 minutes. Smoking the cream cheese gives it an amazing depth of flavor that you’ll notice in every spicy bite.

A hand wearing a black glove is holding a hollowed-out green jalapeño pepper over a wooden cutting board. Jalapeño seeds and a piece of the stem are scattered on the board. The jalapeño stem is visible in the background.

While the cream cheese smokes, prepare the filling. Combine the smoked cream cheese with sharp cheddar and finely chopped bacon bits. Mix it all up in a large bowl until it’s smooth and creamy. Transfer the mixture to a piping bag for easy filling.

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Four hollowed-out green jalapeño peppers are placed in a row on a white paper towel. The paper towel rests on a wooden surface with a textured pattern. The peppers are shiny and fresh.

Stuff each jalapeño half with the cream cheese mixture. Tamp it down to fill every gap because no one likes an underfilled popper! For the coating, I’m using Louisiana Fish Fry Products chicken seasoning, but you can use your favorite. This chicken fried recipe needs a flavorful batter for the best results if you prefer, you can add some garlic powder, paprika or salt to the mix as well for a deeper flavor.

Additionally, you can add black pepper, cayenne pepper, a few teaspoons paprika, some onion powder or a few teaspoons garlic powder to the seasoning mix. This is the best part about cooking is making it your own! Just make sure to whisk it all together really well to incorporate.

To mix the batter as well, if a tangier flavor you can use buttermilk instead of milk or water.

Let’s Cook

Heat your oil to 350°F. I prefer peanut oil for its high smoke point, but any neutral vegetable oil works too. You can tell when the oil is hot enough by dropping a little flour mixture or all purpose flour into the oil. If it sizzles and bubbles, it’s ready.

Dip each stuffed jalapeño into an egg mixture, roll it in seasoned bread crumbs, and get ready to fry. Pop them into the oil for 5-7 minutes until they’re perfectly golden brown.

One of the great things about this is that we’re not really cooking anything, as the bacon is already cooked and the cheese and jalapeno we don’t need to worry about like a fried chicken recipe would. There’s no need to worry about or test internal temperature here in this dish.

A bowl on a wooden surface contains chopped bacon and cream cheese. A hand is adding shredded cheddar cheese from a green measuring cup into the bowl.

Let’s Eat

After frying, place the poppers on a paper towel-lined plate to drain any excess oil. Don’t worry, you’ll still get the juiciness inside. Let them rest for 10-15 minutes. Trust me, the cream cheese filling will be lava-hot if you dig in too soon. These poppers are perfect for your next party or as a classic appetizer to wow your crowd.

PRO TIP: If you’re making a large batch of these for a party, and need to keep them warm after frying. Place them in a single layer on a baking sheet, large pan or cast iron skillet and put in the oven on a low temperature to keep them warm.

A hand wearing a black glove stuffs a green jalapeño pepper with a mixture using a piping bag. In this chicken fried recipe three stuffed jalapeños are visible in the background, placed on a wooden surface.

I like serving them with ranch dressing or a drizzle of hot sauce for an extra kick. The combination of crispy coating, smoky cream cheese mixture, and tender jalapeño peppers makes every bite irresistible. Plus, the balance of spice and creamy cheese is out of this world.

A transparent pot filled with bubbling oil sits on a dark wooden surface. The oil is actively boiling, creating a swirling pattern on the surface. The pot is placed on a black mat, and the background features wood paneling.

These homemade jalapeño poppers bring together all the best flavors in one bite. The smoky cream cheese, crunchy batter, and tender peppers make this the best way to enjoy a chicken fried recipe. Whether it’s for game day or a fun family night, you’ll love how easy and delicious these are to make.

To store these, place them in an airtight container in the refrigerator for a couple days max. Best way I’ve found to reheat is in an airfryer, but oven will work too. If you using the oven, place in a large skillet to minimize any mess.

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