Step 1: Prep Your Ingredients

• Pat 1 pound boneless, skinless chicken breasts dry with paper towels.
• Cube 1 package (8 ounces) cream cheese.
• Crush 2 cups pretzels and 2 cups potato chips (regular or barbecue) in a food processor.
• Grate 1/4 cup Parmesan cheese if not pre-grated.
• Measure 1 cup all-purpose flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
• Warm 12 mini buns just before serving (microwave for 15-20 seconds or wrap in foil and heat in a 200°F oven).
• Prep optional toppings: wash lettuce, slice tomatoes, cook bacon, and shred cheddar cheese.

Tip: Crush pretzels and chips to a fine, breadcrumb-like texture for even coating.

Step 2: Cook the Chicken

1. Place Chicken: Arrange chicken breasts in a greased 3- or 4-quart slow cooker.
2. Season: Sprinkle with 1 envelope ranch salad dressing mix.
3. Add Cream Cheese: Top with cubed cream cheese.
4. Cook: Cover and cook on Low for 2.5-3.5 hours, until a thermometer inserted in the chicken reads 165°F (74°C). The mixture may look curdled, which is normal.

Tip: Check at 2.5 hours; smaller breasts cook faster.

Step 3: Shred and Mix

1. Remove Chicken: Transfer chicken to a cutting board and shred with two forks.
2. Combine: Return shredded chicken to the slow cooker and stir to mix with the cream cheese and ranch.
3. Add Coating: Pulse pretzels, potato chips, and Parmesan in a food processor until combined. Reserve 1 cup of this mixture and add it to the chicken. Mix well.
4. Cool and Chill: Let the chicken mixture cool completely, then refrigerate for at least 30 minutes to firm up.

Tip: Chilling makes the mixture easier to shape into patties.

Step 4: Prepare the Coating Stations

1. Egg Mixture: In a shallow bowl, whisk 2 large eggs and 1 tablespoon 2% milk.
2. Flour Mixture: In another shallow bowl, combine 1 cup flour, 1 teaspoon garlic salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
3. Pretzel Mixture: Place the remaining pretzel-chip-Parmesan mixture in a third shallow bowl.

Tip: Set up a clear assembly line (flour, egg, pretzel) for easy coating.

Step 5: Shape and Coat Patties

1. Form Patties: Shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 2-3 inches wide to fit mini buns).
2. Coat Patties: Dip each patty in the flour mixture to coat both sides, shaking off excess. Dip in the egg mixture, then coat with the pretzel mixture, patting to help it stick.

Tip: Press the pretzel mixture firmly to ensure a thick, crunchy coating.

Step 6: Fry the Patties

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

Tip: Keep cooked patties warm in a 200°F oven while frying the rest.

Step 7: Assemble and Serve

1. Build Sliders: Place each fried patty on the bottom half of a mini bun. Add optional toppings like lettuce, tomato, bacon, or cheddar cheese, then place the top bun.
2. Serve: Arrange sliders on a platter and serve hot with extra napkins for the crispy goodness