Chicken Bacon Ranch Sliders
Biscuits paired with ranch dressing, crispy bacon and chicken? Yes, please! 1 lb. chicken breast cutlets 1 Tbs. olive oil, + additional 3/4 tsp. kosher salt 1/2 tsp. coarsely ground pepper 1/2 tsp. granulated garlic 1/2 tsp. granulated onion 1/2 tsp. cayenne pepper 12 slices thick- cut bacon 1 small red onion, sliced 12 biscuits Buttermilk Ranch Dressing, recipe below 2 small tomatoes, sliced 6 green lettuce leaves, cut in half
Combine chicken, oil, salt, pepper, garlic, granulated onion and cayenne in bowl. Cover; refrigerate 30 minutes to overnight.
Cook bacon in large skillet until crispy. Drain on paper towels; when cool, cut each in half.
Meanwhile, heat grill pan over medium-high heat. Lightly grease with olive oil. Cook chicken 2-3 minutes, flip and cook 2-3 minutes on second side. Transfer to plate; cover loosely with foil. Let rest 10 minutes before slicing.
Grill onion slices 2-3 minutes, flipping after 1 minute. Transfer to plate with chicken. To assemble, split biscuits in half. Spoon about 2 tsp. ranch dressing on bottom halves of biscuits. Top each with a few slices of chicken, bacon, grilled onion, tomato, lettuce and drizzle of ranch. Replace tops of biscuits; skewer with toothpick.