Step 1: Prep Your Ingredients

• Cube 8 ounces cream cheese.
• Crush 2 cups pretzels and 1 cup potato chips in a food processor or ziplock bag with a rolling pin.
• Measure 1/4 cup grated Parmesan, 1 cup flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, 1/4 teaspoon paprika.
• Set out 2 large eggs and 1 tablespoon 2% milk.
• Prepare oil for frying and 12 mini buns.
• Prep optional toppings: wash lettuce, slice tomatoes, cook bacon, shred cheddar.

Tip: Cube cream cheese into small pieces for faster melting; crush pretzels and chips finely for a uniform coating.

Step 2: Slow Cook the Chicken

1. Add Chicken: Place 1 pound boneless, skinless chicken breasts in a greased 3- or 4-quart slow cooker.
2. Season: Sprinkle 1 envelope ranch salad dressing mix over the chicken.
3. Top with Cream Cheese: Distribute cubed cream cheese evenly over the chicken.
4. Cook on Low: Cover and cook on Low for 2.5-3.5 hours, until chicken reaches 165°F (74°C) and is tender (mixture may look curdled).

Tip: Grease the slow cooker with cooking spray; check chicken at 2.5 hours with a thermometer to avoid overcooking.

Step 3: Shred and Mix Chicken

1. Remove Chicken: Transfer chicken to a large bowl or cutting board.
2. Shred: Using two forks, shred chicken into fine pieces.
3. Combine: Return shredded chicken to the slow cooker and stir to mix with the cream cheese sauce.
4. Add Coating: Reserve 1 cup pretzel-chip-Parmesan mixture for sliders. Add this to the chicken mixture and stir to combine.
5. Cool and Chill: Let the mixture cool completely, then refrigerate for at least 30 minutes to firm up.

Tip: Shred finely for cohesive patties; chill thoroughly to make shaping easier.

Step 4: Prepare the Coating Station

1. Make Coating: In a food processor, pulse 2 cups crushed pretzels, 1 cup crushed potato chips, and 1/4 cup Parmesan until combined. Transfer to a shallow bowl (use the remaining mixture after reserving 1 cup).
2. Egg Wash: In another shallow bowl, whisk 2 eggs and 1 tablespoon milk until blended.
3. Flour Mixture: In a third shallow bowl, combine 1 cup flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.

Tip: Set up bowls in order (flour, egg, coating) for an efficient assembly line; keep one hand dry and one wet to avoid mess.

Step 5: Shape and Coat Patties

1. Form Patties: Shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 1/4 cup each).
2. Dredge: Dip each patty in the flour mixture to coat both sides; shake off excess.
3. Egg Wash: Dip in the egg mixture, letting excess drip off.
4. Coat: Press into the pretzel mixture, patting to help the coating adhere.

Tip: Shape patties uniformly for even frying; press coating firmly to prevent it from falling off.

Step 6: Fry the Sliders

1. Heat Oil: In a cast-iron or heavy skillet, heat 1/4 inch of oil to 375°F (use a thermometer to check).
2. Fry Patties: Fry sliders in batches, 3-4 minutes per side, until golden brown and crispy.
3. Drain: Transfer to paper towels to drain excess oil.

Tip: Don’t overcrowd the skillet; maintain oil temperature to avoid greasiness. Keep cooked patties warm in a 200°F oven.

Step 7: Assemble and Serve

1. Prep Buns: Split 12 mini buns and lightly toast if desired.
2. Assemble Sliders: Place a chicken patty on each bun bottom. Add optional toppings (lettuce, tomato, bacon, cheddar cheese).
3. Top and Serve: Place bun tops on sliders and serve immediately with extra toppings or dips on the side.

Tip: Add toppings sparingly to keep sliders manageable; serve with ranch dressing or barbecue sauce for dipping.