Ingredients
1 pound boneless skinless chicken breast halves1 envelope ranch salad dressing mix1 package (8 ounces) cream cheese, cubed2 cups crushed pretzels2 cups crushed regular or barbecue potato chips1/4 cup grated Parmesan cheese2 large eggs1 tablespoon 2% milk1 cup all-purpose flour1 teaspoon garlic salt1/2 teaspoon pepper1/4 teaspoon paprikaOil for frying12 mini bunsOptional toppings: Lettuce, tomato, bacon and cheddar cheese
Preparation
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-in.-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. of oil to 375°. 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.
