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

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

1 lb Boned, skinned chicken
1 oz Env ranch salad dressing
- mix
8 oz Cream cheese; in cubes
2 c Crushed pretzels
2 c Crushed regular or BBQ
- potato chips
1/4 c Grated Parmesan cheese
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°,
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 in. oil
to 375ºF/190ºC. 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.

Tamara Hire, Decatur, Illinois

Makes: 6 servings

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

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