Jalapeno Chicken Poppers

12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature                                                              1/4 cup grated cheddar or jack cheese
1 cup diced chicken
2 eggs, beaten
2 tablespoons water
1/2 tsp Old Bay Seasoning                                                                                        dash salt
1 cup panko crumbs.
oil for deep frying

Fill jalapeno pepper halves with chicken, cream cheese and cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into panko crumbs. Place on a cookie sheet and freeze for 2 hours.

Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain of excess oil.

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