Juicy Chicken Sliders with Bacon and Ranch

These chicken sliders with bacon are the kind of mini burgers that win people over in the first bite: juicy chicken patties, melted cheddar, crisp bacon, and a creamy homemade ranch sauce. Perfect for a quick bite, home gatherings, and game day spreads.

With the ingredients listed below, you’ll get 8 sliders — enough to feed the family or serve a few friends.

Ingredients

For the patties and assembly:

• Slider buns — 8 pcs.
• Ground chicken — 600g (1 lb 5 oz)
• Bacon — 8 slices
• Cheddar cheese — 8 slices
• Lettuce leaves — 8 pcs.
• Tomatoes — 1–2 pcs., sliced
• Pickles — optional
• Butter — 30g (2 tbsp)
• Garlic — 1 clove
• Parsley — 1 tbsp, chopped
• Vegetable oil — 1 tbsp for frying
• Salt and black pepper — to taste

For the ranch sauce:

• Mayonnaise — 100g (about 7 tbsp)
• Sour cream or Greek yogurt — 80g (about 1/3 cup)
• Milk or buttermilk — 2–3 tbsp, to desired consistency
• Dried dill — 1 tsp
• Garlic powder — 1/2 tsp
• Onion powder — 1/2 tsp
• Dried parsley — 1/2 tsp
• Lemon juice — 1 tsp
• Salt and pepper — to taste

Step-by-Step Recipe

1. Mix the ranch sauce ingredients: mayonnaise, sour cream, milk, dill, garlic powder, onion powder, parsley, lemon juice, and a pinch of salt and pepper. Stir until smooth and refrigerate so the flavor can develop.
2. Cook the bacon in a dry skillet until crisp. Transfer it to paper towels to drain off the excess fat.
3. Season the ground chicken with salt and pepper. Lightly moisten your hands and shape the mixture into 8 thin patties, slightly wider than the buns, as they will shrink a little while cooking.
4. Heat the vegetable oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden and fully cooked through. In the last minute, top each patty with a slice of cheddar and cover the pan so the cheese melts.
5. Melt the butter, then stir in the finely chopped garlic and parsley. Split the buns, brush the cut sides with the garlic butter, and toast them in a dry skillet or in the oven until lightly golden.
6. Assemble the sliders: bottom bun, a little ranch, lettuce, cheesy chicken patty, a slice of bacon, tomato, pickle if using, another spoonful of ranch, then the top bun.
7. Serve immediately, securing with toothpicks if needed. They pair beautifully with seasoned potato wedges and fresh vegetables.

Nutrition

Tips and Variations

• For extra tender patties, add 1 tbsp breadcrumbs and 1 tbsp sour cream to the chicken mixture.
• For heat, add sliced jalapeños, a pinch of cayenne to the sauce, or a little sriracha.
• Baking option: bake the patties at 200°C (400°F) for 10–12 minutes, then quickly brown them in a skillet.
• Gluten-free: use gluten-free buns and make sure your seasonings contain no added fillers.
• Make ahead: the ranch sauce keeps in the refrigerator for up to 3 days in an airtight container.

Frequently Asked Questions