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!"
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
12 Sliders
ingredients
- 4 boneless chicken cutlets
- 1 tablespoon olive oil
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon cayenne pepper
- 12 slices thick-cut bacon
- 1 small red onion, sliced
- 12 homemade biscuits or 12 store-bought biscuits
- 1⁄2 cup ranch dressing
- 2 small tomatoes, sliced
- 6 green leaf lettuce leaves, cut in half
directions
- 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.
- 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.
- 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.
- Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.
- 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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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
