Subj : Tater Chips - 07 To : All From : Dave Drum Date : Sun Oct 19 2025 17:07:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ranch Chicken Sliders Categories: Poultry, Cheese, Dairy, Potatoes, Breads Yield: 6 servings 1 lb Boned, skinned chicken 1 oz Env ranch salad dressing - mix 8 oz Cream cheese; in cubes 2 c Crushed pretzels 2 c Crushed regular or BBQ - potato chips 1/4 c Grated Parmesan cheese 2 lg Eggs 1 tb Milk 1 c A-P flour 1 ts Garlic salt 1/2 ts Pepper 1/4 ts Paprika Oil for frying 12 Mini buns MMMMM---------------------OPTIONAL TOPPINGS-------------------------- Lettuce Tomato Bacon Cheddar cheese 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" 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. oil to 375ºF/190ºC. 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. Tamara Hire, Decatur, Illinois Makes: 6 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... Sorry, you are not an instant winner. Try another message. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .