These chicken bacon ranch sliders are loaded with chicken, bacon, melty cheese, and buttermilk ranch dressing. Super rich, and super delicious, they’re an easy weeknight meal, potluck dish, or game-day snack.
Cook the bacon in a frying pan over medium-high heat until crisp, about 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.
Preheat the oven to 350ºF (180ºC) and have an oven-safe 9x13-inch (23x33-cm) baking dish ready.
Whisk the buttermilk, melted butter, and ranch powder in a measuring cup or bowl. Pour ⅓ of the mixture into a separate bowl and stir in the dried minced onion. Set aside.
Slice the rolls if needed or pull them apart if pre-sliced. Line the baking dish with all of the bottom buns. They will nestle quite snugly together! Spoon half of the plain ranch mixture evenly over the bottom buns.
Top each bun with bacon, chicken, and cheese. Don’t worry about placing the ingredients on too neatly as the sliders will later be pulled apart.
Spoon the remaining half of plain ranch mixture over the toppings.
Place a top bun on each slider then use your hands to press them all down gently but firmly.
Spoon the ranch-dried onion mixture evenly over the top buns until it’s gone. Use the back of your spoon to gently spread the ranch mix over each top bun. Sprinkle the grated Parmesan over the buns and add a sprinkle of everything bagel spice (if using). Cover the baking dish tightly with foil and bake the sliders for 15 minutes. Carefully remove the foil and continue to bake the sandwiches for 12 to 15 minutes more, or until the rolls are golden. Serve the sliders warm or cold alone, or with any sides you like.
Notes
Use pre-cooked bacon and pre-grated cheese to save time.
The order you put the chicken, bacon, and cheese on the buns doesn't matter.
Add some arugula for color and extra flavor.
Chicken bacon ranch sandwiches are messy! Serve with lots of napkins.