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Lunch / Dinner

Fried Chicken Sliders

It’s hard to fathom fried chicken getting any better. But by marinating the chicken in ranch dressing, then dredging in seasoned flour, creates out-of-this-world fried chicken sliders. And topping the sandwiches with a fresh corn relish makes them perfect for any gathering.

Ranch dressing, made with buttermilk, mayonnaise, and a variety of herbs and spices, has been America’s most popular salad dressing since it beat out Italian in 1992. It's the perfect marinating agent for chicken.


4 servings

Total Time

35 minutes

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Test Kitchen Tip

To avoid greasy fried chicken slices, don’t let the temperature of the oil drop too much below 360°. But if it’s too hot, the chicken could burn.


Soak chicken slices in dressing up to 30 minutes.

Combine flour, pepper, smoked paprika, salt, garlic powder, dry mustard, thyme, and dill in a shallow dish. Remove chicken from dressing, letting excess drip off, then dredge in flour mixture.

Heat oil in a cast-iron skillet over medium-high to 360°.

Fry chicken, in two batches, until golden and cooked through, 3 minutes, turning often; transfer to a paper-towel-lined plate.

Place two chicken slices on each bun; top with Sweet Corn Relish.


To yield thin slices that have a large surface area, cut the slices, crosswise, at a steep angle.


To keep the oil temperature from dropping too much, fry the chicken slices in batches.

Nutritional Facts

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