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

Scoop about 1 to 1.5 inches of the mixture, roll into balls and refrigerate for 15–20 minutes.

Prepare a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.

Coat each chilled popper in flour, dip in eggs, and coat with breadcrumbs. Repeat until all are breaded.

Heat vegetable oil in a deep skillet to 350°F (175°C). Use thermometer to check temperature.

Fry the breaded poppers in small batches for 3–4 minutes until golden brown.

Remove from oil and drain on a wire rack or paper towel-lined plate.

In a medium bowl, whisk together mayonnaise, sour cream, ranch dressing, lemon juice, and parsley until smooth. Chill until serving.

Serve the warm poppers on a platter with the creamy dip.