1 ½tablespoonButtermelted (for coating top of sliders)
1 ½tablespoonButtersoftened (for toasting buns)
2teaspoonRanch Seasoning
2CupsButtermilk Ranch Dressing
4SlicesMozzarella CheeseAbout ½” thick
Instructions
Place chicken thighs in 1 cup of Buttermilk Ranch dressing and refrigerate for at least 2 hours.
Mix the salt, pepper, 1 ½ teaspoon of the chili powder, onion powder, garlic powder, flour, and cornstarch in a bowl and mix. Remove chicken from ranch dressing and coat the thighs in the seasoning mix with spices.
Place thighs in a preheated air fryer at 375° for 15 minutes.
While thighs are cooking dice one canned chipotle, and mix that together with one cup of Buttermilk Ranch dressing.
Butter buns and toast the top and bottom of the buns in a skillet. Then, you start building your sandwich with the bottom bun, chipotle ranch dressing, pickled banana peppers and pickled onions.
Place one thick slice of fresh mozzarella on chicken and cook for another 2-3 minutes.
Remove chicken from air fryer and place on top of the banana peppers and onions. Place top bun on and coat with melted butter. To finish, sprinkle chili powder and ranch dressing powder on top of the buttered bun and enjoy.