Let’s create these amazing Ranch Chicken Sliders:

1. Slow Cook the Ranch Cream Cheese Chicken:

• Place the boneless, skinless chicken breast halves in a 3- or 4-quart slow cooker.
• Sprinkle the ranch salad dressing mix evenly over the chicken.
• Top the chicken with the cubed cream cheese.
• Cover the slow cooker and cook on LOW until a thermometer inserted into the chicken reads 165°F (74°C), approximately 2 1/2 to 3 1/2 hours. The mixture may appear curdled; this is normal.

2. Prepare Crumb Mixture:

• While the chicken cooks, prepare the crumb mixture. Place the pretzels and potato chips in a food processor. Pulse until they are coarsely combined into crumbs (some small pieces are good for texture). Alternatively, place them in sturdy zip-top bags and crush with a rolling pin.
• Transfer the crushed pretzels and chips to a bowl and stir in the grated Parmesan cheese.
• Reserve 1 cup of this pretzel/chip/Parmesan mixture for the breading later. Set this reserved cup aside in a shallow bowl.

3. Shred Chicken and Combine with Crumbs:

• Once the chicken is cooked, remove it from the slow cooker using tongs or a slotted spoon, leaving the cooking liquid/melted cream cheese behind.
• Place the cooked chicken on a cutting board or in a large mixing bowl and shred it thoroughly using two forks.
• Return the shredded chicken to the slow cooker with the ranch-cream cheese juices. Stir well to combine.
• Add the unreserved portion (all but the 1 cup you set aside) of the pretzel/chip/Parmesan mixture to the shredded chicken in the slow cooker. Stir until everything is well combined.
• Transfer this chicken and crumb mixture to a bowl, cover, and cool completely in the refrigerator for at least 30 minutes (or longer, until well chilled and firm enough to shape). This chilling step is crucial for forming patties.

4. Prepare Breading Station:

• Once the chicken mixture is chilled, set up your breading station.
• In a shallow bowl, whisk together the eggs and milk.
• In another shallow bowl, combine the all-purpose flour, garlic salt, pepper, and paprika. Mix well.
• You should already have the reserved 1 cup of the pretzel/chip/Parmesan mixture in a third shallow bowl.

5. Shape and Bread Patties:

• Using your hands, shape the chilled chicken mixture into twelve 1/2-inch-thick patties (about 1/3 to 1/2 cup mixture per patty).
• Working with one patty at a time:
  • First, dip the patty into the seasoned flour mixture, coating both sides lightly. Shake off any excess flour.
  • Next, dip the floured patty into the egg wash mixture, allowing any excess egg to drip off.
  • Finally, press the egg-coated patty firmly into the reserved pretzel/chip/Parmesan crumb mixture, ensuring it’s well-coated on all sides. Pat the coating gently to help it adhere.
• Place the breaded patties on a clean plate or parchment-lined baking sheet as you finish them.

6. Fry the Chicken Slider Patties:

• In a large cast-iron skillet or other heavy skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer, or until a drop of water sizzles vigorously.
• Carefully place a few breaded patties into the hot oil, being sure not to overcrowd the skillet (fry in batches of 3-4).
• Fry for 3-4 minutes on each side, until the patties are deep golden brown and crispy, and heated through.
• Using a slotted spatula, remove the fried patties from the skillet and drain them on a wire rack lined with paper towels.

7. Assemble and Serve Sliders:

• Serve the hot, crispy Ranch Chicken Patties on warm mini buns.
• Add optional toppings as desired, such as lettuce, tomato slices, cooked bacon, and/or cheddar cheese slices. Enjoy immediately!

Chilling the chicken mixture before forming patties is essential!