Ingredients

• 4 boneless chicken cutlets
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon cayenne pepper
• 12 slices thick-cut bacon
• 1 small red onion, sliced
• 12 homemade biscuits or 12 store-bought biscuits
• 1/2 cup ranch dressing
• 2 small tomatoes, sliced
• 6 green leaf lettuce leaves, cut in half

Instructions

1. Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have.

2. Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half.

3. Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing.

4. Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.

5. To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature.