In a large mixing bowl, combine shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, cream cheese, garlic powder, smoked paprika, salt, and pepper. Stir until thoroughly blended.

Use your hands to form the mixture into 1 to 1.5-inch popper shapes and chill in the refrigerator for 15-20 minutes.

Set up your breading station with shallow bowls of flour, beaten eggs, and breadcrumbs.

Take each chilled popper, dredge it in flour, dip in beaten eggs, and roll in breadcrumbs.

Heat oil in a deep skillet to 350°F (175°C) and fry the poppers for 3-4 minutes per side until golden brown.

In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, lemon juice, parsley, and red pepper flakes for the dip.

Serve the poppers hot and crispy alongside the creamy dip.