There are so many fun and interesting new frankenfoods featuring chicken floating around the google machine lately, and it got me thinking.. (of course).  “Hmm, I wonder if there would be a way to combine that incredible crispy crunchy fried chicken skin with an easy to eat, easy to make, filled to the cheesy / ‘chickeny’ brim, jalapeño popper?”

..and guess what?  There was a way, and I found it.

I present to you, a spicy and sassy jalapeño popper, that is stuffed with seasoned chicken, cream cheese, and cheddar..THEN wrapped in chicken skin, double battered, and deep fried to a perfectly golden crisp!

..resulting in one of the most unique, and delicious poppers I’ve ever made.  yes, ..EVER!

These poppers are the WOW factor come to life.  They’re not only fun to look at, but they’re also an incredibly succulent and delicious conversation starter that will leave people talking long after the last one is gone.

If you plan on making these for family and friends, be sure to have the recipe all ready to hand out, just so you’re  prepared..trust me!

~Make LOTS!

What you’ll need for 12-16:

6-8 med/lg fresh jalapeños

2 cups of chopped chicken, raw or cooked is fine.

FRESH and RAW chicken skin.. **this amount will vary, just make sure that you have enough skin to wrap all of your poppers.

oil for frying..I used Canlola

toothpicks

A food processor/blender

The filling:

1-8 oz. cream cheese

1/2 cup shredded cheddar cheese (any blend)

..mixed with the chopped chicken

The batter:

BOWL #1 >

1.5 cups flour

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

salt & pepper to taste

BOWL #2 >

1 cup flour

2 eggs

1 can of beer, OR water is fine too..  approx. 1 cup or so depending on consistency.  (you want a thick pancake batter feel to it)

Directions: 

First prepare your chicken and skin.  If you’re using raw chicken go ahead and chop it up and set it aside, (the food processor will do most of the chopping for you, so a detailed chop ISN’T necessary)  Separate (if needed) the chicken skin from the meat, and set aside as well. RESERVE THAT SKIN

Now prepare the filling and set it aside..

Into the food processor, add the chicken (either raw OR precooked), the cream cheese, and the shredded cheese.  Blend until well combined.

Into Bowl #1 > gently mix up the 1.5 cups flour, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, salt & pepper to taste.

Into Bowl #2 > gently mix up the1 cup flour, 2 eggs, 1 can of beer, OR water is fine too..  depending on consistency.

…(you want a thick pancake batter feel to it)

Heat up the oil to 350-360 degrees

Slice the Jalapeños down the middle and CAREFULLY remove the seeds.  Please note that these peppers are HOT, scratch anything that itches BEFORE you touch the peppers, and then wash your hands.  Don’t scratch anything else again for a day or so..LOL!

fill each halved pepper with the filling…

wrap each filled pepper with one layer of the chicken skin, and secure with a toothpick…

dust the peppers in the dry mix bowl…

then into the wet mix bowl…

..and then into the dry mix bowl again, for a dusting right on top of that wet batter, this step makes ALL the difference in the world.

NOW..into the oil for approx. 4-5 minutes OR until they’re evenly golden and the chicken is fully cooked on the inside.

Let them cool for just a minutes and then be sure to REMOVE THE TOOTHPICKS! 

Serve them up warm…

And be sure to grab at least 5 1 for you!  ~Enjoy! 🙂