Ranch Chicken Sliders Recipes

BACON RANCH CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil.
• Without separating rolls, cut entire "loaf" in half like giant sandwich and place open-side up on baking sheet.
• In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.
• Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls.

CHICKEN BACON RANCH SLIDERS

Steps:

• Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe casserole dish or baking pan.
• Layer chicken, cheese, and bacon on top of the bottom half of rolls. Place remaining half of rolls on top.
• Brush the ranch dressing over the tops of the slider rolls, getting into the nooks and crannies that connect the rolls.
• Sprinkle the tops with dried onion, parsley and dill.
• Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.

RANCH CHICKEN SLIDERS #RSC

Steps:

• Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
• While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
• Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
• While the sliders cook, heat the broiler.
• Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
• Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.

RANCH CHICKEN SLIDERS

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.