Bacon Ranch Nugget Sliders Food

BACON RANCH CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil.
• Without separating rolls, cut entire "loaf" in half like giant sandwich and place open-side up on baking sheet.
• In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.
• Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls.

CHICKEN BACON RANCH SLIDERS

Steps:

• Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe casserole dish or baking pan.
• Layer chicken, cheese, and bacon on top of the bottom half of rolls. Place remaining half of rolls on top.
• Brush the ranch dressing over the tops of the slider rolls, getting into the nooks and crannies that connect the rolls.
• Sprinkle the tops with dried onion, parsley and dill.
• Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.

CHICKEN NUGGET BACON RANCH CLUB

Steps:

• For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
• Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
• Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
• Open the bag and add the chicken. Seal and shake to coat the chicken well.
• Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
• Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
• Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
• Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
• For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

CHICKEN BACON RANCH SLIDERS

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.

BACON RANCH NUGGET SLIDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets and slider buns on separate baking sheets.
• Bake chicken nuggets in the preheated oven until heated through and crisp, 15 to 20 minutes.
• Bake slider buns until lightly toasted, 3 to 5 minutes.
• Place 2 chicken nuggets on each toasted bun. Top with ranch dressing. Sprinkle bacon bits over dressing. Place a leaf of lettuce and slice of tomato on top.