Chicken Bacon Ranch Poppers

keto bacon ranch poppers on a bowl lined with parchment paper recipe post featured image

5 from 4 votes

Chicken Bacon Ranch Poppers

These Chicken Bacon Ranch Poppers are an easy snack or appetizer you can whip up with ingredients you likely already have. They’re perfect to make ahead since they keep well in the fridge or freezer. The homemade ranch included in the recipe ties everything together.

Prep Time10

Cook Time50

Course: Appetizer

Cuisine: American

Keyword: chicken bacon ranch, keto chicken appetizer, keto chicken bacon ranch, low carb chicken bacon ranch

Servings: poppers

Calories: 196kcal

Author: Sara Nelson

Equipment

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.

Notes

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.

Reheating Instructions: Place poppers in oven at 425 degrees until warmed throughout, or microwave for about 15-20 seconds.

Nutrition