Description
Looking for a fun, delicious dish that’s perfect for game days, parties, or a family-friendly meal? Ranch Chicken Sliders are the ultimate recipe! These crispy, slow-cooker sliders feature tender chicken infused with ranch flavor, coated in a crunchy pretzel-chipotle chip-Parmesan crust, and served on mini buns with your favorite toppings.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breast halves
- 1 envelope (1 ounce) ranch salad dressing mix
- 1 package (8 ounces) cream cheese, cubed
- For the Coating:
- 2 cups (about 12 ounces) crushed pretzel sticks or mini pretzels
- 2 cups (about 8 ounces) crushed regular or barbecue potato chips
- 1/4 cup (2 ounces) grated Parmesan cheese
- 2 large eggs
- 1 tablespoon 2% milk
- 1/2 cup all-purpose flour
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- For Frying and Assembly:
- Oil for frying (vegetable, canola, or peanut oil)
- 12 mini buns or slider rolls
- Optional Toppings: Lettuce leaves, tomato slices, cooked bacon strips, shredded cheddar cheese
Why These Ingredients Matter
- Chicken Breast: Lean and tender, perfect for shredding into patties.
- Ranch Dressing Mix: Infuses bold, tangy, herby flavor.
- Cream Cheese: Adds creaminess and binds the chicken mixture.
- Pretzels, Potato Chips, Parmesan: Create a crunchy, salty coating.
- Eggs and Milk: Form a binding mixture for the coating.
- Flour, Garlic Salt, Pepper, Paprika: Season the dredge for extra flavor.
- Oil: Ensures a golden, crispy fry.
- Mini Buns: Provide a soft, bite-sized base for sliders.
- Toppings: Add freshness, crunch, with options to customize.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs (same cooking time) or 2 cups shredded rotisserie chicken (skip slow cooking).
- Ranch Mix: Use homemade ranch seasoning or 1 tablespoon dried dill for a milder flavor.
- Cream Cheese: Replace with Neufchâtel cheese or 8 ounces goat cheese for tang.
- Pretzels/Chips: Use crushed cornflakes, panko, or tortilla chips for the coating.
- Parmesan: Swap with grated cheddar or omit for less cheese.
- Flour: Use gluten-free all-purpose flour or cornstarch.
- Gluten-Free: Use gluten-free flour, pretzels, chips, and buns; ensure ranch mix is gluten-free.
- Spicy Sliders: Add 1/4 teaspoon cayenne or 1 tablespoon hot sauce to the chicken mixture.
- Baked Sliders: Bake patties at 400°F for 15-20 minutes, flipping halfway, instead of frying.
Instructions
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
- Add Chicken: Place 1 pound boneless, skinless chicken breasts in a greased 3- or 4-quart slow cooker.
- Season: Sprinkle 1 envelope ranch salad dressing mix over the chicken.
- Top with Cream Cheese: Distribute cubed cream cheese evenly over the chicken.
- 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
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: Using two forks, shred chicken into fine pieces.
- Combine: Return shredded chicken to the slow cooker and stir to mix with the cream cheese sauce.
- Add Coating: Reserve 1 cup pretzel-chip-Parmesan mixture for sliders. Add this to the chicken mixture and stir to combine.
- 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
- 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).
- Egg Wash: In another shallow bowl, whisk 2 eggs and 1 tablespoon milk until blended.
- 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
- Form Patties: Shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 1/4 cup each).
- Dredge: Dip each patty in the flour mixture to coat both sides; shake off excess.
- Egg Wash: Dip in the egg mixture, letting excess drip off.
- 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
- Heat Oil: In a cast-iron or heavy skillet, heat 1/4 inch of oil to 375°F (use a thermometer to check).
- Fry Patties: Fry sliders in batches, 3-4 minutes per side, until golden brown and crispy.
- 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
- Prep Buns: Split 12 mini buns and lightly toast if desired.
- Assemble Sliders: Place a chicken patty on each bun bottom. Add optional toppings (lettuce, tomato, bacon, cheddar cheese).
- 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.