Ingredients

• 8-10 Chicken Thighs
• Cowboy Butter (or favorite Chicken seasoning)
• Chili Oil (as needed)
• Canola Oil (as needed)
• 2.5 tbsp Sour Cream
• 2 tbsp Mayonnaise
• 2 tbsp Chili Crisp
• 1.5 tbsp Local Honey
• 1.5 tbsp Chopped Cilantro
• 1.5 tsp Garlic Powder
• 1 tsp Black Pepper
• Buttermilk (to desired consistency)
• Salt (to taste)
• 1 pack Slider Rolls
• 8-10 Cooked Bacon Slices
• 8-12 Sliced Mozzarella Cheese

Instructions

1. Add all the ingredients for your ranch to a bowl and mix. Set to the side until ready to use.
2. Slather your chicken thighs with oil and generously season with Cowboy Butter Seasoning (or you can sub with salt, pepper and garlic powder or your favorite chicken rub). Set in the fridge until ready to cook.
3. Preheat a grill to medium-high heat (about 375F).
4. Add a cold cast iron skillet to the heat and add your bacon slices to cook until nice and crispy. Once done, pull off to cool then chop up.
5. Next, add your chicken to the grill and cook for 6-8 minutes per side, basting with chili oil as needed.
6. Continue to cook chicken until it hits an internal temp between 165-170F.
7. Once the chicken is done, pull off to let it rest for 5 minutes. Once rested, slice into thin strips.
8. Pull out your slider rolls. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side.
9. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of cheese, sliced chicken, bacon, drizzle of ranch and finish with a layer of more sliced cheese plus the top part of the buns. Brush some chili oil over the top of the slider buns.
10. Add the sliders to the oven at medium high heat (around 350-375F). Cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
11. Slice up your sliders and serve with the homemade ranch for dipping. Enjoy!