Description

Ever wondered how to turn tender chicken into a crispy, flavor-packed slider that steals the show? Picture biting into Ranch Chicken Sliders, where slow-cooked, ranch-infused chicken is coated in a crunchy pretzel-chip crust, fried to golden perfection, and served on soft mini buns with your favorite toppings.

Ingredients

Each ingredient in Ranch Chicken Sliders contributes to its creamy, crunchy, and savory profile. Substitutions make it adaptable to your pantry.

Boneless, Skinless Chicken Breast Halves (1 lb): Lean, tender protein that shreds easily. Substitution: Chicken thighs or rotisserie chicken (skip slow cooking).
Ranch Salad Dressing Mix (1 envelope): Adds tangy, herby flavor. Substitution: Homemade ranch seasoning (1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dill).
Cream Cheese (8 oz, cubed): Creates a creamy, rich base. Substitution: Neufchâtel cheese or Greek yogurt for a lighter option.
Crushed Pretzels (2 cups): Provides a salty, crunchy coating. Substitution: Crushed crackers or panko breadcrumbs.
Crushed Regular or Barbecue Potato Chips (2 cups): Adds extra crunch and flavor. Substitution: Corn chips or additional pretzels.
Grated Parmesan Cheese (¼ cup): Enhances savory, nutty flavor in the coating. Substitution: Romano cheese or omit for less saltiness.
Large Eggs (2): Binds the coating to the patties. Substitution: ½ cup egg substitute or flax eggs (2 tbsp flaxseed + 6 tbsp water).
2% Milk (1 tbsp): Thins the egg wash for coating. Substitution: Whole milk, almond milk, or water.
All-Purpose Flour (1 cup): Helps coating adhere. Substitution: Gluten-free flour blend (1:1 ratio).
Garlic Salt (1 tsp): Adds savory seasoning. Substitution: Regular salt with ¼ tsp garlic powder.
Pepper (½ tsp): Provides mild heat. Substitution: White pepper or a pinch of cayenne.
Paprika (¼ tsp): Adds subtle warmth and color. Substitution: Smoked paprika or chili powder.
Oil for Frying: Ensures crispy, golden sliders. Substitution: Canola, vegetable, or peanut oil.
Mini Buns (12): Soft bases for sliders. Substitution: Slider buns, dinner rolls, or Hawaiian rolls.
Optional Toppings: Lettuce, tomato, bacon, cheddar cheese. Substitution: Pickles, avocado, or ranch dressing.

Why These Ingredients Matter:

Chicken and cream cheese provide protein and a creamy, ranch-infused filling.
Pretzels and potato chips create a unique, crunchy coating that sets these sliders apart.
Mini buns and toppings make the dish portable and customizable.
Slow cooking ensures tender chicken, while frying adds the perfect crisp finish.

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Instructions

Cook the Chicken (5 minutes prep, 2.5-3.5 hours cooking):
- Place 1 lb boneless, skinless chicken breast halves in a greased 3- or 4-quart slow cooker.
- Sprinkle with 1 envelope ranch salad dressing mix; top with 8 oz cubed cream cheese.
- Cover and cook on low for 2.5-3.5 hours, until a thermometer inserted in the chicken reads 165°F (74°C). Note: The mixture may appear curdled, which is normal. Tip: Cube cream cheese for even melting; check at 2.5 hours to avoid overcooking. Avoid lifting the lid to maintain heat.
Prepare the Coating (5 minutes):
- In a food processor, combine 2 cups crushed pretzels, 2 cups crushed regular or barbecue potato chips, and ¼ cup grated Parmesan cheese; pulse until finely combined.
- Reserve 1 cup of the mixture for the chicken; transfer the remaining mixture to a shallow bowl for coating. Tip: Crush pretzels and chips to a fine, breadcrumb-like texture for even coating; a blender works if you don’t have a food processor.
Shred and Mix the Chicken (5 minutes):
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker; stir to combine with the cream cheese and juices.
- Add the reserved 1 cup pretzel-chip mixture; stir well.
- Cool completely, then refrigerate for at least 30 minutes to firm up the mixture. Tip: Shred while warm for easier handling; chilling makes the mixture easier to shape into patties.
Set Up the Breading Station (3 minutes):
- In a shallow bowl, whisk 2 large eggs and 1 tbsp 2% milk.
- In another shallow bowl, combine 1 cup all-purpose flour, 1 tsp garlic salt, ½ tsp pepper, and ¼ tsp paprika. Tip: Use wide, shallow bowls for easy dipping; whisk egg mixture thoroughly for a smooth coating.
Shape and Coat the Patties (10 minutes):
- Shape the chilled chicken mixture into twelve ½-inch-thick patties (about ¼ cup each).
- Dip each patty in the flour mixture to coat both sides; shake off excess.
- Dip in the egg mixture, then coat with the remaining pretzel-chip mixture, patting to help the coating adhere. Tip: Work with slightly damp hands to shape patties; press gently to ensure even thickness for uniform frying.
Fry the Sliders (15-20 minutes):
- In a cast-iron or heavy skillet, heat ¼ inch of oil to 375°F (use a thermometer for accuracy).
- Fry sliders in batches (3-4 at a time) until golden brown, 3-4 minutes per side.
- Drain on paper towels to remove excess oil. Tip: Don’t overcrowd the skillet to maintain oil temperature; adjust heat as needed to prevent burning.
Assemble and Serve (5 minutes):
- Place each fried patty on a mini bun (12 total).
- Add optional toppings like lettuce, tomato, bacon, or cheddar cheese as desired.
- Serve warm, arranging on a platter (1 slider per serving for 12 servings). Tip: Toast buns lightly in a skillet for extra texture; serve immediately for the crispiest sliders.