Crispy Chipotle Chicken Ranch Sliders
Serves 415 mins prep20 mins cook
These Crispy Chipotle Chicken Ranch Sliders are one of the best things to have ever come out of my kitchen! The chicken is thoroughly seasoned and breaded for a crunchy crispy texture and the ranch and mozzarella come together for a contrasting creaminess. Then, I add some banana peppers and pickled red onions for some acidity and freshness. To top it all off, these chicken ranch sliders are sandwiched between perfectly toasted and seasoned buns. I mean, what's not to love?!
0 servings
What you need
tsp salt
tsp pepper
tsp chili powder
tsp garlic powder
tsp onion powder
tbsp corn starch
tbsp flour
cup pickled beets
tbsp butter
tsp Ranch Sauce
cup ranch dressing
slice mozzarella cheese
Instructions
0 Place chicken thighs in 1 cup of Buttermilk Ranch dressing and refrigerate for at least 2 hours. 1 Mix the salt, pepper, 1 ½ tsp of the chili powder, onion powder, garlic powder, flour, and cornstarch in a bowl and mix. Remove chicken from ranch dressing and coat the thighs in the seasoning mix with spices. 2 Place thighs in a preheated air fryer at 375° for 15 minutes. 3 While thighs are cooking dice one canned chipotle, and mix that together with one cup of Buttermilk Ranch dressing. 4 Butter buns and toast the top and bottom of the buns in a skillet. Then, you start building your sandwich with the bottom bun, chipotle ranch dressing, pickled banana peppers and pickled onions. 5 Place one thick slice of fresh mozzarella on chicken and cook for another 2-3 minutes. 6 Remove chicken from air fryer and place on top of the banana peppers and onions. Place top bun on and coat with melted butter. To finish, sprinkle chili powder and ranch dressing powder on top of the buttered bun and enjoy.View original recipe
