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Chicken Bacon Ranch Sliders Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 130 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 sliders 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

These Chicken Bacon Ranch Sliders are a delicious handheld meal perfect for gatherings or a hearty dinner. Juicy breaded chicken cutlets are cooked to golden perfection on a Blackstone griddle alongside crispy bacon, then topped with melty cheese and a homemade creamy ranch sauce. Served on slider buns, these sliders offer a perfect balance of savory, crispy, and fresh flavors.

Ingredients

Scale

Sliders

  • 2 chicken breasts
  • 2 eggs
  • 1/4 cup milk
  • 1 cup breadcrumbs
  • 1 cup all purpose flour
  • 8 slices bacon
  • 8 slider buns
  • 8 slices cheese
  • Salt and pepper, to taste
  • Oil for frying

Homemade Ranch

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1-2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice

Instructions

  1. Make the homemade ranch: Combine mayonnaise, sour cream, garlic powder, onion powder, salt, fresh dill, and lemon juice in a bowl. Mix thoroughly until smooth and creamy. Set aside to allow flavors to meld.
  2. Preheat the griddle: Set your Blackstone griddle to medium heat to prepare for cooking the bacon and chicken.
  3. Prepare breading stations: In three separate shallow bowls, place the all-purpose flour in the first, whisk together eggs and milk in the second, and put the breadcrumbs in the third.
  4. Prepare the chicken cutlets: Slice each chicken breast in half lengthwise, then cut each half to create 8 small cutlets total. Season both sides with salt and pepper.
  5. Bread the chicken cutlets: Dredge each cutlet first in flour, shaking off the excess, then dip into the egg and milk mixture, and finally coat thoroughly with breadcrumbs.
  6. Cook the bacon: Place the bacon slices on half of the griddle and cook until crispy, flipping once halfway through cooking. Remove and set aside on paper towels to drain excess grease.
  7. Cook the chicken cutlets: Add a generous layer of oil to the other half of the griddle. Place the breaded cutlets onto the hot griddle and cook each side for 5-7 minutes or until golden brown. Use a thermometer to ensure internal temperature reaches 165°F.
  8. Add cheese: During the last 1-2 minutes of cooking, place one slice of cheese on each chicken cutlet to melt.
  9. Assemble the sliders: On the bottom slider buns, spread a generous amount of the homemade ranch. Top with a cheesy chicken cutlet, add a slice of crispy bacon, and finish with the top slider bun.
  10. Serve and enjoy: Serve these sliders warm as a comforting appetizer or main course, perfect for any occasion.

Notes

  • You can substitute fresh dill with dried dill if fresh is unavailable, but reduce quantity to 1 teaspoon.
  • Use a meat thermometer to ensure chicken is cooked safely to avoid undercooking or drying out.
  • Leftover ranch can be stored in the refrigerator for up to 3 days.
  • Adjust seasoning on the chicken and ranch to taste preferences.
  • For crispier chicken, double-dip the cutlets in egg and breadcrumbs.

Nutrition

  • Serving Size: 1 slider
  • Calories: 390
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1.5g
  • Protein: 28g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/chicken-bacon-ranch-sliders-recipe/