Ingredients
-
4
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
1/2
-
12
-
1
-
12
-
1/2
-
2
-
6
-
-
Directions
Chicken Bacon Ranch Sliders, Grilled chicken stacked with bacon, ranch, lettuce, tomato and red onion in a buttermilk biscuit equals the best slider youll ever have! Recipe comes from The Slider Effect, a cookbook all about sliders!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Grill the Red Onion Slices For About 2 to 3 Minutes in Total, Flipping Over Halfway. Transfer to the Plate With the Chicken. |
|
5
Done
|
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. |
