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!
Provided by Jonathan Melendez
Categories Chicken Breast
Time 1h5m
Yield 12 Sliders
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 314.9, Fat 19.7, SaturatedFat 4.8, Cholesterol 10.5, Sodium 674, Carbohydrate 29.2, Fiber 1.5, Sugar 2.3, Protein 5.6
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