Taproom Popper Recipe
Shredded smoked chicken with jalapeño, pepper jack, cream cheese, sriracha, breaded, and fried to perfection.
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Ingredients
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Filling
Breading
Frying
Method
Filling Preparation
- 1
Combine the Filling Ingredients
In a large mixing bowl, combine the shredded smoked chicken, diced jalapeños, shredded pepper jack cheese, softened cream cheese, and sriracha sauce. Mix until all ingredients are well incorporated.
- 2
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and make it easier to handle.
Breading Process
- 3
- 4
Form the Popper
Take about 2 tablespoons of the chilled filling and form it into a ball. Repeat this process until all filling is used.
- 5
Bread the Poppers
Roll each ball first in the flour mixture, then dip into beaten eggs, and finally coat with breadcrumbs. Make sure each ball is well-coated.
Frying
- 6
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Poppers
Carefully add the breaded poppers to the hot oil in batches, taking care not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Drain and Serve
Remove the fried poppers from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with extra sriracha for dipping.
