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Crispy Cheddar Ranch Chicken Sliders have become a favorite in kitchens across the country, serving as the ideal finger food for a variety of occasions. Whether you’re hosting a casual family dinner, gearing up for an exciting game day, or planning a festive gathering, these sliders are sure to impress. The recipe marries the juicy tenderness of chicken thighs with a crunchy coating of panko and sharp cheddar cheese, all brought together by a deliciously tangy ranch-inspired sauce. Not only are these sliders simple to make, but they are also bursting with flavor, making them a perfect choice for any meal. In this article, we will delve into the essential ingredients, outline the step-by-step preparation process, and provide tips to elevate your slider game.

Crispy Cheddar Ranch Chicken Sliders

Discover the ultimate finger food with these Crispy Cheddar Ranch Chicken Sliders! Perfect for game days or casual dinners, this recipe features juicy chicken thighs coated in panko breadcrumbs and sharp cheddar, all enhanced by a tangy ranch-inspired sauce. Easy to make and bursting with flavor, these sliders are sure to impress your guests. Follow our step-by-step guide to achieve the perfect crunch and deliciousness that will elevate any meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 cup shredded sharp cheddar cheese

1 packet (1 oz) ranch dressing mix

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

8 slider buns

½ cup mayonnaise

¼ cup sour cream

Fresh arugula or lettuce, for topping

Sliced tomatoes, for topping

Pickles (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and half of the ranch dressing mix (2 tablespoons). Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

    Prepare the Breading Station: In two separate shallow bowls, place the flour mixed with garlic powder, onion powder, paprika, salt, and pepper in one bowl, and in the second bowl, mix panko breadcrumbs with the remaining ranch dressing mix and shredded cheddar cheese.

      Bread the Chicken: Preheat your oven to 400°F (200°C). Take the marinated chicken out of the refrigerator. Dredge each piece in the seasoned flour, shaking off the excess, then dip it back into the buttermilk, and finally coat it in the panko and cheddar mixture.

        Bake: Place the breaded chicken thighs on a baking sheet lined with parchment paper. Spray lightly with cooking spray or drizzle with olive oil. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.

          Prepare the Sauce: While the chicken is baking, mix together the mayonnaise and sour cream in a small bowl. Add a pinch of salt and pepper to taste.

            Assemble the Sliders: Once the chicken is done, let it cool for a few minutes. Slice the slider buns in half. Spread a generous amount of the mayo-sour cream mixture on each bottom bun. Place a piece of crispy chicken on top, followed by fresh arugula or lettuce, and slices of tomato. Add pickles if desired, and then cap with the top bun.

              Serve: Arrange the sliders on a platter and serve while warm, with extra ranch dressing on the side for dipping if desired.

                Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8 sliders