These are the kind of snack that fit easily into meal prep or planning for a party. They’re simple enough that you won’t spend your whole evening on them, but they’re a bit more interesting than your average appetizer.
They’re also easy to reheat, so you can prep a batch ahead of time. Serve them with a basic veggie side or a fresh salad to round things out.
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Chicken bacon ranch poppers recipe FAQs
Ingredient substitution options
For the poppers:
- Ground Chicken: Ground turkey can be used in place of ground chicken. In most cases, ground turkey and ground chicken tend to cook similarly, but to ensure the poppers are cooked properly, use a meat thermometer to confirm the internal temperature is 165 degrees.
- Bacon: Turkey bacon can be used in place of pork bacon here. Turkey bacon tends to be thinner than pork bacon, so consider adding a few extra pieces.
- Shredded Cheddar Cheese: Any shredded cheese should be successful when substituted in at a 1:1 ratio for shredded cheddar here. Some options include: shredded mozzarella, shredded pepper jack, or shredded colby jack.
For the ranch:
- Mayonnaise: Sour cream can be substituted in for mayonnaise at a 1:1 ratio.
- Apple Cider Vinegar: Lemon juice or white wine vinegar can be used instead of apple cider vinegar.
- Heavy Whipping Cream: Unsweetened coconut milk (from a carton, not a can) can be used here. Note, though, that this will thin the consistency of the ranch.
Where can ground chicken be purchased?
I’ve never personally had any trouble finding ground chicken at my local grocery store; it’s always right next to the ground turkey. If, however, your store doesn’t carry it, I would suggest going to the deli counter or to a local butcher shop to ask if they can grind some chicken for you.
How do I store bacon ranch poppers?
Refrigerator Storage: Store in an airtight container and refrigerate for up to 3 days.
Freezer Storage: Store in an airtight container and freeze for up to 2 months. Unthaw in the refrigerator.
To reheat, place in the oven at 425 degrees until warmed throughout, or microwave for about 15-20 seconds.
What to serve alongside these poppers?
If you are looking to make these poppers for dinner, consider serving them alongside these keto side dishes:
How to make chicken bacon ranch poppers
Preheat oven to 425 degrees and line baking sheet with foil and baking rack. In an even layer, lay bacon strips atop baking rack.
Bake bacon in oven until crispy, about 15-20 minutes, depending on thickness of the bacon. (Alternatively, bacon can be cooked on stovetop over medium heat and drained of excess grease on a paper towel-lined plate).
Crumble cooked bacon into small pieces.
Dispose of foil from baking sheet or use a second baking sheet. Decrease oven heat to 375 degrees and line baking sheet with parchment paper.
To a large mixing bowl, add ground chicken, crumbled bacon, shredded cheddar, egg, and spices.
Using hands, mix together until thoroughly combined.
Form mixture into equal-sized balls, about 1 1/2 tbsp of mixture per ball, place on prepared baking sheet, and lightly press down to slightly flatten.
Transfer baking sheet to oven and bake poppers until golden brown and cooked until internal temperature reaches 165 degrees, about 30 minutes.
Meanwhile, to a mixing bowl, add all ranch ingredients. (Add 2 tbsp heavy cream for a thicker ranch or, for a thinner consistency, add 3 tbsp.)
Stir until well combined. Cover and refrigerate until ready to serve.
Remove poppers from oven and allow to cool slightly before poking individual poppers with a toothpick. Serve with ranch dressing drizzled atop poppers or on the side.
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Chicken Bacon Ranch Poppers
Ingredients
Poppers
- 1 pound ground chicken
- 12 slices bacon
- ¼ cup shredded sharp cheddar cheese
- 1 egg, beaten
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Ranch
- ½ cup mayonnaise
- ¼ cup sour cream
- 2-3 Tablespoons heavy whipping cream*
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ tsp onion powder
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
Instructions
- Poppers: Preheat oven to 425 degrees and line baking sheet with foil and baking rack. In an even layer, lay bacon strips atop baking rack. Bake bacon in oven until crispy, about 15-20 minutes, depending on thickness of the bacon. (Alternatively, bacon can be cooked on stovetop over medium heat and drained of excess grease on a paper towel-lined plate). Crumble cooked bacon into small pieces.
- Dispose of foil from baking sheet or use a second baking sheet. Decrease oven heat to 375 degrees and line baking sheet with parchment paper.
- To a large mixing bowl, add ground chicken, crumbled bacon, shredded cheddar, egg, and spices. Using hands, mix together until thoroughly combined. Form mixture into equal-sized balls, about 1 ½ tbsp of mixture per ball, place on prepared baking sheet, and lightly press down to slightly flatten. Transfer baking sheet to oven and bake poppers until golden brown and cooked until internal temperature reaches 165 degrees, about 30 minutes.
- Ranch: Meanwhile, to a mixing bowl, add all ranch ingredients and stir until well-combined. (*Add 2 Tablespoons heavy cream for a thicker ranch or, for a thinner consistency, add 3 Tablespoons.) Cover and refrigerate until ready to serve.
- Final Steps: Remove poppers from oven and allow to cool slightly before poking individual poppers with a toothpick. Serve with ranch dressing drizzled atop poppers or on the side.
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