In a large mixing bowl, combine shredded chicken, sharp cheddar cheese, diced jalapeños, ranch seasoning, softened cream cheese, garlic powder, smoked paprika, salt, and pepper. Use a sturdy spoon to mix thoroughly until all ingredients are well incorporated.

Shape the mixture into small balls or oval shapes, roughly 1 to 1.5 inches in diameter. Chill for about 15-20 minutes.

Prepare a breading station with flour, beaten egg, and breadcrumbs in three shallow bowls.

Roll each chilled popper in flour, dip in the egg, and coat in breadcrumbs. For extra crunch, repeat egg and breadcrumb steps.

Heat oil to 350°F (175°C) in a deep skillet. Fry the breaded poppers in small batches for about 3 to 4 minutes on each side until golden brown.

In a medium bowl, blend mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, chopped parsley, red pepper flakes, salt, and pepper until smooth. Chill until ready to serve.

Arrange the hot poppers on a serving platter and serve with the chilled creamy dip.