Ranch Chicken Sliders

Name: Ranch Chicken Sliders
Ingredients: 1 pound boneless skinless chicken breast halves; 1 envelope ranch salad dressing mix; 1 package (8 ounces) cream cheese, cubed; 2 cups crushed pretzels; 2 cups crushed potato chips or crushed barbecue potato chips; 1/4 cup grated Parmesan cheese; 2 large eggs; 1 tablespoon 2% milk; 1 cup all-purpose flour; 1 teaspoon garlic salt; 1/2 teaspoon pepper; 1/4 teaspoon paprika; Oil for frying; 12 mini buns; Optional toppings: Lettuce, tomato, bacon, cheddar cheese

15 ingredients

5 steps

Ingredients

1 pound boneless skinless chicken breast halves
1 envelope ranch salad dressing mix
1 package (8 ounces) cream cheese, cubed
2 cups crushed pretzels
2 cups crushed potato chips or crushed barbecue potato chips
1/4 cup grated Parmesan cheese
2 large eggs
1 tablespoon 2% milk
1 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Oil for frying
12 mini buns
Optional toppings: Lettuce, tomato, bacon, cheddar cheese

Directions

1

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 reads 165°, 2-1/2 - 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.
2

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.
3

In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl.
4

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.
5

In an 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 in buns with toppings as desired.