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

Shape the filling into small balls, place them on a lined baking sheet and chill in the refrigerator for 15-20 minutes.

Organize three shallow bowls for the breading process: one with flour, another with a beaten egg, and the last with breadcrumbs.

Roll each ball in flour, then dip into the egg, and finally roll in breadcrumbs. Set aside.

In a large frying pan, heat oil to 350°F (175°C). Fry the poppers in small batches for 3-4 minutes until golden brown.

While frying, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, and parsley in a mixing bowl to prepare the dip.

Arrange the fried poppers on a platter and serve warm with the chilled dip.