RANCH CHICKEN SLIDERS
When my grandson was younger, we always joked that nothing could make ranch chicken taste better. Then one day Avery's eyes lit up and he suggested we fry it! Our fried chicken burger was born. You won't believe how good these little sliders are. -Tamara Hire, Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with dressing mix; top with cream cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3-1/2 hours (mixture may appear curdled). Meanwhile, place pretzels, chips and Parmesan in a food processor; pulse until combined. Reserve 1 cup for sliders. Transfer remaining to a shallow bowl., Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker; stir to combine. Add reserved 1 cup pretzel mixture; cool completely. Refrigerate at least 30 minutes., In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl., Shape chicken mixture into twelve 1/2-in.-thick patties. Dip patties in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in remaining pretzel mixture, patting to help coating adhere., In a cast-iron or other heavy skillet, heat 1/4 in. of oil to 375°. Fry sliders, a few at a time, until golden brown, 3-4 minutes on each side. Drain on paper towels. Serve on buns with toppings as desired.
Nutrition Facts : Calories 705 calories, Fat 40g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 1299mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN BACON RANCH SLIDERS
These aren't your typical sliders. It's hearty and meant for a meat lover. This bakes into a big, thick cheesy slider. Nothing skimpy about these. The ranch is a nice complement to the shredded chicken. The mound of bacon is held down by a thick gooey cheese layer. You get a bit of tang from the Dijon mustard. Brushing melted...
Provided by Denise Miles
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Cut rolls in half so you have a solid half, a top and bottom. Do not pull them apart! Open them up, laying then on a cookie sheet with parchment paper. Set aside.
- 2. Cook chicken and shred.
- 3. Cook bacon. Drain and crumble.
- 4. Squirt ranch evenly on the bottom half of rolls.
- 5. Add shredded chicken.
- 6. Then bacon.
- 7. Then cheese. Covering it totally.
- 8. Preheat oven to 350 degrees. Squirt Dijon evenly on the top of the buns.
- 9. Carefully add top, keeping it together. Baking it whole. It will be cut into "sliders" after it bakes.
- 10. Bake 15-20 minutes or until golden brown.
- 11. In a small microwave bowl, melt butter. Add 1 teaspoon garlic salt. Stir to dissolve.
- 12. Brush butter over baked rolls.
- 13. Cool slightly before cutting sliders apart. Serve warm.
LADD'S CHICKEN BACON SLIDERS
Ladd loved Ree's sliders so much that she decided to name the recipe after him.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 18
Steps:
- For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
- Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
- For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
- Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
- For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
- Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.
CHICKEN BACON RANCH SLIDERS
Grilled chicken stacked with bacon, ranch, lettuce, tomato and red onion in a buttermilk biscuit equals the best slider you'll ever have! Recipe comes from The Slider Effect, a cookbook all about sliders!
Provided by Jonathan Melendez
Categories Chicken Breast
Time 1h5m
Yield 12 Sliders
Number Of Ingredients 13
Steps:
- Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have.
- Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half.
- Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing.
- Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.
- To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature.
Nutrition Facts : Calories 314.9, Fat 19.7, SaturatedFat 4.8, Cholesterol 10.5, Sodium 674, Carbohydrate 29.2, Fiber 1.5, Sugar 2.3, Protein 5.6
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