Wash jalapeños. Wearing gloves, slice off the stem end of each pepper and carefully remove seeds and membranes with a small spoon to reduce heat while keeping the pepper intact. Pat dry with paper towels. Set aside.

Make filling

In a medium mixing bowl, beat the softened cream cheese until smooth. Stir in shredded cheddar, garlic powder, onion powder, 1 tsp salt and 1 tsp black pepper. Fold in chopped cooked bacon (reserve 2 tbsp for garnish if desired). Taste and adjust seasoning.

Stuff and form balls

Using a small spoon, fill each hollowed jalapeño about three-quarters full with the cheese-bacon mixture. Press extra filling on top so each pepper is well packed. Wrap each stuffed jalapeño with one thin strip of bacon (or half a slice) and press the seam so it adheres. Gently compress each wrapped pepper into a roughly spherical shape (about golf- to tennis-ball size). If needed, use a little extra filling to smooth gaps. This recipe yields about 10–12 balls; select the 10 largest for serving.

Set up breading stations

Place flour and cornstarch combined in a shallow bowl and season with a pinch of salt. In a second bowl, whisk together the eggs and 1 cup buttermilk until smooth. In a third bowl, combine panko breadcrumbs and dry breadcrumbs (if using) for a crunchy, consistent crust.

Batter and double-coat

Working with one popper at a time, dredge the bacon-wrapped ball in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then roll thoroughly in the panko mixture, pressing breadcrumbs to adhere. For extra-crispy, repeat: dip again into the egg mixture and roll in panko a second time to create a double coat. Place breaded poppers on a tray and refrigerate for 15–20 minutes to firm up the coating.

Heat oil

Pour vegetable oil into a deep fryer or heavy pot to reach a 3–4 inch depth (about 1.5–2 L depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; too hot will overbrown crust before heating through, too cool will make them greasy.

Fry poppers

Fry the chilled popper balls in batches (do not overcrowd) for 3–5 minutes per batch, turning as needed, until golden brown and crisp and internal temperature of filling reaches 165°F (74°C). Use a slotted spoon to remove and drain on a wire rack set over a sheet tray or on paper towels.

Finish and serve

Let poppers rest 2–3 minutes (they will be very hot inside). Garnish with the reserved bacon bits and a light sprinkle of chopped chives if desired. Serve 10 poppers warm with house ranch for dipping.

House Ranch

In a bowl, whisk together mayonnaise, sour cream and 1 cup buttermilk until smooth and slightly thick. Stir in chopped chives, dried dill, garlic powder, onion powder, 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Taste and adjust seasoning or thin with additional buttermilk to desired consistency. Chill at least 30 minutes to let flavors meld. Serve chilled alongside warm jalapeño popper balls.