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!

• Ready In: 1 hr 5 mins
• 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

1. 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. 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. 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. Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.
5. 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.