RANCH CHICKEN SLIDERS
When my grandson was younger, we always joked that nothing could make ranch chicken taste better. Then one day Avery's eyes lit up and he suggested we fry it! Our fried chicken burger was born. You won't believe how good these little sliders are. -Tamara Hire, Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with dressing mix; top with cream cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3-1/2 hours (mixture may appear curdled). Meanwhile, place pretzels, chips and Parmesan in a food processor; pulse until combined. Reserve 1 cup for sliders. Transfer remaining to a shallow bowl., Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker; stir to combine. Add reserved 1 cup pretzel mixture; cool completely. Refrigerate at least 30 minutes., In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl., Shape chicken mixture into twelve 1/2-in.-thick patties. Dip patties in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in remaining pretzel mixture, patting to help coating adhere., In a cast-iron or other heavy skillet, heat 1/4 in. of oil to 375°. Fry sliders, a few at a time, until golden brown, 3-4 minutes on each side. Drain on paper towels. Serve on buns with toppings as desired.
Nutrition Facts : Calories 705 calories, Fat 40g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 1299mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
RANCH CHICKEN SLIDERS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Succulent grilled ranch chicken sliders kissed with an avocado-ranch sauce and crumbled bacon
Provided by FOODFROMMYHEART
Categories Lunch/Snacks
Time 30m
Yield 8 Sliders, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
- While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
- Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
- While the sliders cook, heat the broiler.
- Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
- Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.
Nutrition Facts : Calories 595.7, Fat 21.2, SaturatedFat 4.9, Cholesterol 117.1, Sodium 810.1, Carbohydrate 53, Fiber 5.8, Sugar 6.9, Protein 47.6
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
GRILLED CHICKEN SLIDERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h25m
Yield 16 sliders
Number Of Ingredients 15
Steps:
- For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
- Twenty minutes before cooking, fire up the grill.
- For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
- Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
- Serve the chicken with rolls and fixins and let everyone build their own sliders.
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
CHICKEN FRIED SLIDERS WPOTATO DUMPLINS & CHEESE GRAVY #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. The last of my entries personally designed for Sunny, are lip smackin', plate swipin', finger lickin' good! Hot n' Spicy Ranch Chicken Fried Pork Steak Sliders topped with baked Creamy Ranch Potato Dumplin's, a rich White Cheese Gravy all piled onto a homemade Sweet Potato Biscuit! But she's going to have to fight my hubby for one! He LOVED them! These will be made for my next party for sure!!
Provided by Wildflour
Categories Weeknight
Time 2h
Yield 16 sliders, 4 serving(s)
Number Of Ingredients 38
Steps:
- For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
- For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
- For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
- For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
- To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!
Nutrition Facts : Calories 2935.9, Fat 168, SaturatedFat 71.9, Cholesterol 407.9, Sodium 3405, Carbohydrate 296.8, Fiber 13.1, Sugar 65.2, Protein 63
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- Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, about 20 minutes. Let cool, then halve the slices.
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