MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ranch Chicken Sliders
 Categories: Poultry, Cheese, Dairy, Potatoes, Breads
      Yield: 6 Servings

      1 lb Chicken; boned, skinned
      1 oz Env ranch salad dressing
           - mix
      8 oz Cream cheese; in cubes
      2 c  Pretzels; crushed
      2 c  Regular or BBQ potato chips;
           - crushed
    1/4 c  Parmesan cheese; grated
      2 lg Eggs
      1 tb Milk
      1 c  A-P flour
      1 ts Garlic salt
    1/2 ts Pepper
    1/4 ts Paprika
           Oil; for frying
     12    Mini buns

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Lettuce
           Tomato
           Bacon
           Cheddar cheese

  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 F, 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.

  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.

  In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt,
  pepper, and paprika in another shallow bowl.

  Shape chicken mixture into twelve 1/2" 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.

  In a cast-iron or other heavy skillet, heat 1/4" oil to
  375 F/190 C. Fry sliders, a few at a time, until golden brown, 3 to
  4 minutes on each side. Drain on paper towels. Serve on buns with
  toppings as desired.

  Recipe by Tamara Hire, Decatur, Illinois

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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