Chicken Bacon Sliders

Ingredients

3 lbs Boneless chicken breast (about 5 pieces)
1 gal Buttermilk
1 cup Hot sauce
BBQ rub
1-2 packs Slider buns
12 slices American cheddar cheese
12 slices Pepper Jack cheese
10 strips Thick cut bacon
½ stick Unsalted butter
Homemade Ranch
½ cup Mayo
½ cup Sour cream
½ cup Buttermilk
½ Lemon juiced
2 tsp Fresh chopped dill
2 tsp Fresh chopped chives
2 tsp Fresh chopped parsley
½ tsp Onion powder
½ tsp Garlic powder
½ tsp Kosher salt
Instructions

Start off by making homemade Ranch dressing. Add all of the ingredients into a medium mixing bowl and whisk for a few minutes and then cover with plastic wrap. Place it in the fridge for 24 hours.
As soon as you are done with the ranch dressing, add a gallon of buttermilk into a large mixing bowl with a cup of hot sauce. Add the chicken breast (you can trim them prior) and hand toss for a few minutes. Place in the fridge for a minimum of 12 hours.
Wash off the chicken breast with cold water and pat dry. Place them on a baking sheet and season generously with your favorite barbecue rub. Place them on the smoker at 250 degrees.
Get the thick bacon strips on a wire rack (with a sheet pan underneath) and smoke it with the chicken. I typically place the bacon under the chicken.
Smoke the chicken for 60 minutes and check the temperature, remove at 160 internal degrees F and let rest for 6 minutes. Shred the chicken and keep warm. Remove the bacon when it’s crispy.
Build the sliders with the American Cheddar cheese on the bottom, shredded chicken, crispy bacon bits, homemade ranch dressing, hot sauce and pepper jack cheese. Place the lid on top and then place the sliders into an aluminum pan (2” depth pan), spray with cooking spray prior. Butter the top buns with melted butter and salt them.
Place in the smoker at 350 degrees for 20-25 minutes.
Remove and serve!