Chicken Express Style Mini Jalapeño Poppers

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Step 1

Mix the filling: In a medium bowl, combine the softened cream cheese, cheddar, minced jalapeños, garlic powder, and salt. Mix until smooth and completely combined.Shape into mini bites: Scoop out small, bite-sized portions (about 1 rounded teaspoon each) and roll them into small balls. Place them on a baking sheet lined with parchment paper.Freeze: Place the tray in the freezer for 30 minutes. Do not skip this step! If the cheese isn't frozen solid, it will leak out completely in the hot oil.Set up the breading station: Set out three shallow bowls:Bowl 1: All-purpose flour.Bowl 2: Eggs and milk whisked together.Bowl 3: Breadcrumbs mixed with paprika.Double-coat the poppers: Remove the cheese balls from the freezer. Roll a ball in flour, dip it in the egg mixture, and roll it in the breadcrumbs. For the signature thick shell, dip it back into the egg and then back into the breadcrumbs a second time.Fry until golden: Heat 2 inches of oil in a deep pan or pot to 350°F (175°C). Fry the mini poppers in small batches for 2 to 3 minutes until they turn a deep golden brown.Drain and cool: Remove with a slotted spoon and let them drain on paper towels. Let them cool for 3–5 minutes before eating so the hot cheese doesn't burn you!