Season the chicken breasts with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
Heat a skillet or grill pan over medium heat. Cook the chicken breasts for about 6-7 minutes per side (depending on thickness) until fully cooked and the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.
Prepare the Sliders:
While the chicken is resting, slice the slider buns in half horizontally (keeping them connected in a « slider bun sheet »).
Place the bottom halves of the buns on a baking sheet lined with parchment paper or foil.
Assemble the Sliders:
Spread a generous amount of ranch dressing on the bottom half of the buns.
Layer the shredded chicken evenly over the ranch dressing.
Sprinkle the crumbled bacon on top of the chicken, followed by the shredded cheddar cheese.
Place the top halves of the buns on top to complete the sliders.
Bake the Sliders:
In a small bowl, melt the butter in the microwave. Brush the melted butter over the top of the buns to give them a golden finish.
Sprinkle a bit of dried parsley over the buns if desired for extra flavor and color.
Cover the sliders with foil and bake for about 10-12 minutes, or until the cheese is melted and the sliders are warm. For a crispier top, remove the foil for the last 2-3 minutes of baking.
Serve:
Once baked, remove the sliders from the oven and slice them into individual portions.
Serve immediately, and enjoy the delicious combination of chicken, bacon, and ranch!
