Ingredients
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4 boneless chicken cutlets
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1 tablespoon olive oil
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3⁄4 teaspoon kosher salt
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1⁄2 teaspoon fresh coarse ground black pepper
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1⁄2 teaspoon granulated garlic
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1⁄2 teaspoon granulated onion
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1⁄2 teaspoon cayenne pepper
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12 slices thick-cut bacon
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1 small red onion
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12 homemade biscuits or 12 store-bought biscuits
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1⁄2 cup ranch dressing
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2 small tomatoes
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6 green leaf lettuce leaves
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Directions
Prep Time: 20 m | Cook Time: 1hr 5mins | Serves:
Chicken Bacon Ranch Sliders, Grilled chicken stacked with bacon, ranch, lettuce, tomato and red onion in a buttermilk biscuit equals the best slider you’ll ever have! Recipe comes from The Slider Effect, a cookbook all about sliders!”
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Steps
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1
Done
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Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have. |
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2
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Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half. |
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3
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Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing. |
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4
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Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken. |
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5
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To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature. |
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