Average Rating: 1TOTAL TIME: Prep: 2-3/4 hours + chilling Cook: 10 min./batch
YIELD: 6 servings.Ingredients
- 1 pound boneless skinless chicken breast halves
- 1 envelope ranch salad dressing mix
- 1 package (8 ounces) cream cheese, cubed
- 2 cups crushed pretzels
- 2 cups crushed regular or barbecue potato chips
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon 2% milk
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- Oil for frying
- 12 mini buns
- Optional toppings: Lettuce, tomato, bacon and cheddar cheese
Instructions
- 1. 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.
- 2. 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.
- 3. In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl.
- 4. 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.
- 5. 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
2 sliders (calculated without optional toppings): 705 calories, 40g fat (12g saturated fat), 138mg cholesterol, 1299mg sodium, 59g carbohydrate (5g sugars, 2g fiber), 29g protein.
