Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe

If you’re looking for a crowd-pleaser that’s juicy, crispy, and packed with flavor, then you’re in for a treat with this Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe. I absolutely love how these sliders come together on the griddle – the smoky bacon, tender chicken, creamy ranch, all sandwiched between soft buns. Whether it’s a weekend hangout, game day, or just a fun dinner, these sliders are a guaranteed hit. Keep reading because I’m about to share all my tips to make sure your sliders come out perfect every time!

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Ingredients You’ll Need

Each ingredient in this Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe plays a special role, from the crunchy breading to the smoky bacon to the tangy ranch. Here’s a quick rundown and some tips to make shopping easier.

• Chicken breasts: I use fresh chicken breasts sliced into small cutlets for quick cooking and tender bites.
• Eggs: Acts as the glue in the breading process, holding the coating just right.
• Milk: Mixed with eggs, it creates a nice dip for the chicken before breading.
• Breadcrumbs: Plain or seasoned works fine, but panko gives an extra crunch if you like.
• All-purpose flour: Helps the egg mixture stick and adds that first light layer of breading.
• Bacon: Use thick-cut if possible — it crisps up beautifully on the griddle and adds smoky goodness.
• Slider buns: Soft buns are perfect for soaking up all that ranch and juice without falling apart.
• Cheese slices: I usually reach for cheddar or pepper jack to add a mellow melty layer.
• Salt and pepper: Essential for seasoning your chicken just right.
• Oil for frying: I like using vegetable or canola oil to get a nice golden crust without overwhelming the flavor.
• Mayonnaise & sour cream: The base for our homemade ranch — creamy and tangy.
• Garlic powder & onion powder: These bring depth to the ranch without any chunks.
• Fresh dill: Nothing beats fresh herbs in ranch — adds brightness and a bit of bite.
• Lemon juice: A splash of acidity wakes everything up in the ranch dressing.

Variations

I love how versatile this Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe is. Over time, I’ve tried customizing it based on what we’re craving or what ingredients I have on hand — and that’s the fun of sliders, right?

• Spicy Ranch: I once added a teaspoon of cayenne and a few dashes of hot sauce to the homemade ranch, which gave the sliders a nice kick without overpowering the bacon’s smoky flavor.
• Cheese Swap: Try pepper jack for a little spice or Swiss for a milder, nutty flavor — each changes the character of the slider.
• Bun Alternatives: I’ve used mini pretzel buns and even Hawaiian rolls. Both add a unique touch and pair perfectly with ranch.
• Chicken Alternatives: Sometimes I switch it up with turkey or even a veggie patty for a vegetarian twist.

How to Make Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe

Step 1: Whip up that Homemade Ranch

I always start with the ranch because it needs a little time to chill and let those flavors meld. Just mix your mayo, sour cream, garlic powder, onion powder, salt, fresh dill, and lemon juice in a bowl until smooth. Trust me, fresh ranch is a game changer compared to store-bought. Tuck it in the fridge while you get everything else ready.

Step 2: Get the Griddle Ready

Preheat your Blackstone griddle to medium heat. This is key because too hot and your chicken breading will burn before cooking through, too low and it gets greasy. I usually let it heat for about 5-7 minutes, giving it time to get evenly hot.

Step 3: Prep the Chicken Cutlets and Breading Station

Slice your chicken breasts into 8 smaller cutlets – I cut them lengthwise, then halve again so each slider gets a nicely sized piece. Season with salt and pepper. Setup your breading station with flour in one bowl, egg and milk whisked together in the next, and breadcrumbs in the last. This three-step coating process gives that perfect crispy crunch.

Step 4: Cook the Bacon and Chicken Side by Side

Add the bacon to one half of your griddle to get it nice and crispy, flipping once halfway through. Meanwhile, drizzle a generous amount of oil onto the other side of the griddle and carefully place your breaded chicken cutlets down. Cook for about 5-7 minutes per side, until golden brown and the internal temperature hits 165°F. Add your cheese slices on top during the last couple minutes so it melts perfectly.

Step 5: Assemble Your Sliders

Layer up your bottom slider bun with a healthy dollop of that fresh ranch, top it with the cheesy chicken cutlet, then crispy bacon, and crown it with the top bun. The first bite is honestly pure happiness – crispy, creamy, smoky, tangy – all wrapped into one tiny, perfect package.

How to Serve Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe

Garnishes

I like to keep garnishes simple so the flavor shines through. A sprinkle of fresh chopped parsley or extra dill over the sliders adds a fresh pop. Sometimes a few pickle slices or shredded lettuce go on for crunch and tang, but honestly, the homemade ranch provides plenty of brightness so I don’t overdo it.

Side Dishes

My go-to sides with these sliders are crispy sweet potato fries cooked on the griddle, a classic coleslaw for crunch and acidity, or even a simple green salad dressed lightly with lemon vinaigrette. These balance out the richness perfectly.

Creative Ways to Present

For special occasions, I love arranging the sliders on a large wooden board lined with parchment, surrounded by small bowls of extra ranch, pickles, and hot sauce for everyone to customize. Wrapping each slider in parchment paper tied with twine is fun for parties and helps keep things tidy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken cutlets and bacon separately in airtight containers inside the fridge for up to 3 days. Keep buns in a sealed bag so they don’t dry out. I wait to assemble leftovers until right before serving to keep buns from getting soggy.

Freezing

If I have a crowd, I sometimes freeze extra cooked chicken cutlets individually wrapped. They freeze well for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on the griddle for best texture.

Reheating

The trick to reheating leftovers is to heat chicken and bacon on the griddle over medium heat until warmed through to maintain crispness. I avoid microwaving because it can make breading soggy. Toast buns separately and then assemble with fresh ranch.

FAQs

Final Thoughts

Making these Chicken Bacon Ranch Sliders on Blackstone Griddle Recipe feels like a little celebration every time I fire up the griddle. The crispy chicken, smoky bacon, and that zesty homemade ranch just come together so perfectly. I hope you enjoy making and sharing these sliders as much as I do — they’re one of those recipes that bring folks around the table fast with smiles and satisfied appetites. Go ahead and give it a try; I promise it’ll become a favorite in your recipe rotation just like it did for mine!

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