Chicken Bacon Ranch Sliders on Griddle Recipe

If you love sliders that deliver big on flavor and are fun to make, you’re going to adore this Chicken Bacon Ranch Sliders on Griddle Recipe. It’s one of those recipes that feels like a total treat but comes together super quickly, especially if you have a griddle handy. When I first tried this, I couldn’t believe how juicy the chicken stayed and how much that creamy homemade ranch brought everything together. Trust me, you’ll want to make these again and again.

this Recipe

Ingredients You’ll Need

The magic of these sliders is how the flavors come together from simple, familiar ingredients you’ll likely recognize. The fresh herbs in the ranch and the crispy bacon really elevate the chicken, and the breading keeps the sliders deliciously juicy. If you don’t have breadcrumbs on hand, you can easily make your own from day-old bread!

• Chicken breasts: Choose fresh chicken breasts and slice them evenly to ensure all cutlets cook at the same rate.
• Eggs: They act as a glue for the breading—make sure they’re well beaten with milk for that perfect coating.
• Milk: Helps thin the eggs to make the breading process smoother.
• Breadcrumbs: Panko works great if you want extra crunch, but classic breadcrumbs do the trick too.
• All-purpose flour: Seasoned lightly with salt and pepper, it gives the chicken that first layer of crispiness.
• Bacon slices: Use thick-cut for maximum flavor and crunch on these sliders.
• Slider buns: Soft but sturdy—perfect for holding all the delicious layers.
• Cheese slices: I love sharp cheddar or pepper jack for a little kick, but classic American cheese melts beautifully too.
• Mayonnaise: Base for the creamy homemade ranch dressing.
• Sour cream: Adds tanginess and richness to the ranch.
• Garlic powder and onion powder: Give the homemade ranch that unmistakable savory depth.
• Salt and pepper: Essential for seasoning both chicken and ranch.
• Fresh dill: Brightens the ranch, but if you don’t have fresh, dried will do in a pinch.
• Lemon juice: Adds a nice zing to balance the creamy dressing.
• Oil for frying: Choose a neutral oil with a high smoke point for that perfect griddle sear.

Variations

I like to play around with this Chicken Bacon Ranch Sliders on Griddle Recipe depending on the occasion or what’s in my fridge. Don’t be afraid to swap out ingredients or add your own flair — that’s part of the fun!

• Spicy version: I once tossed some cayenne in the breadcrumb mix and added a jalapeño slice to the slider—my family loved the extra kick!
• Turkey bacon or vegetarian bacon: For a lighter or meat-free take, these swaps work well without compromising flavor.
• Cheese choices: Try Swiss, mozzarella, or even gouda for a new cheese twist that brings a different melty goodness.
• Herb swaps in ranch: If dill isn’t your fave, fresh parsley or chives make a lovely alternative.

How to Make Chicken Bacon Ranch Sliders on Griddle Recipe

Step 1: Whip Up the Homemade Ranch

Start by combining mayonnaise, sour cream, garlic powder, onion powder, salt, fresh dill, and lemon juice in a bowl. Mix until everything’s smooth and well blended. I like to let it chill in the fridge while I prep the chicken so all those flavors really meld together. This step is key because the homemade ranch totally elevates these sliders beyond the ordinary.

Step 2: Prep the Chicken Cutlets for Breading

Slice the chicken breasts in half lengthwise, then cut each piece in half again to get 8 smaller cutlets. Season both sides with salt and pepper. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and the last with breadcrumbs. This classic dredging process might seem a bit involved but trust me, it locks in moisture and gives the chicken that irresistible, crispy crust.

Step 3: Cook the Bacon on the Griddle

Heat half your griddle to medium, then lay out the bacon slices. Let them cook, flipping once halfway through until they’re beautifully crispy. I love how cooking bacon right on the griddle infuses a smoky flavor into everything else that comes after.

Step 4: Fry the Breaded Chicken Cutlets

On the other half of the griddle, add a generous layer of oil to get a nice sizzle going. Fry the breaded cutlets for about 5-7 minutes per side, or until golden brown and cooked through (an internal temperature of 165°F is perfect). Toward the last minute or two of cooking, place a slice of cheese on each cutlet so it melts just right. This part always feels like the “wow” moment to me since the cheese gets perfectly gooey right on the griddle.

Step 5: Assemble Your Sliders

Layer the bottom buns with a generous spoonful of homemade ranch, then add the cheesy chicken, followed by crispy bacon, and top it off with the slider bun top. These are best served warm straight off the griddle. My family goes crazy for this final bite—it’s the perfect balance of creamy, savory, and crunchy.

How to Serve Chicken Bacon Ranch Sliders on Griddle Recipe

Garnishes

I like to add a little fresh crunch to these sliders with thinly sliced pickles or even some shredded lettuce. A sprinkle of extra fresh dill on the ranch dressing adds a nice pop of color and brightness too. It’s simple, but those little touches can really take these sliders to the next level.

Side Dishes

On busy family nights, I usually pair these sliders with crispy sweet potato fries and a light coleslaw. For a game day spread, popcorn or a fresh garden salad with a zesty vinaigrette works beautifully. You’ll find the richness of the sliders balances perfectly with something crisp and refreshing.

Creative Ways to Present

For parties, I’ve arranged these sliders on a wooden board, served alongside mini cups of ranch for dipping, garnished with fresh herbs and colorful veggies. Doing a slider bar with extra toppings lets everyone build their own which is always a hit. It’s fun, festive, and keeps things casual but special.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken cutlets and bacon separately in airtight containers in the fridge. This keeps the bacon crisp and prevents the chicken from getting soggy. The buns I keep in a sealed bag at room temperature and assemble sliders fresh the next day.

Freezing

These sliders freeze well if you wrap the chicken cutlets tightly in plastic wrap and place them in a freezer bag. Bacon doesn’t freeze as well, so it’s best to cook fresh. Defrost chicken overnight in the fridge before reheating for best texture.

Reheating

I reheat leftovers in a skillet over medium heat with a tiny bit of oil to bring back crispiness. Microwaving can be tempting for speed but the texture just isn’t as good. Adding fresh cheese on top and melting it at the end always helps revive that fresh-off-the-griddle feel.

FAQs

Final Thoughts

I absolutely love how this Chicken Bacon Ranch Sliders on Griddle Recipe brings together such comforting flavors with that satisfying crispy texture. Making these at home feels like a treat, but you don’t have to wait for a special occasion. Whether you’re feeding a crowd or just craving something delicious and quick, these sliders deliver every single time. Give them a try—you might find they become your go-to recipe for easy dinner wins and happy gatherings!

Print