Fried Chicken and Bacon Gravy Sliders

Fried Chicken and Gravy = Comfort Food

Now that was an easy mathematical equation to solve.

The smell of fried chicken reminds me of my Grandma’s kitchen.  Her fried chicken was so good. 

I remember her cooking the chicken in an electric skillet and it was delicious hot or cold.

When my cousin and I would spend the night at my Grandma’s house we would sneak in the kitchen late at night and eat cold fried chicken with green onions.

It’s kind of odd that kids would eat green onions but that’s how we liked it.

All that my grandma used for coating the chicken was salt, pepper, and flour so that’s how I like to make it too.

Although mine never turns out as good as hers did, it still has a similar taste that brings back delicious and fun memories.

In this recipe, I did sneak some real bacon bits in the oil when frying the chicken which is something that I dreamed up.

I just couldn’t let those bacon laden drippings go without making gravy out of it.

And, so that some of the fried chicken, gravy, and soft roll could be eaten in one bite, I made this into a slider.

Maybe you already know what I’m going to say next….yep, it’s deeeeeelicious.

Btw, these sliders go great served with a small dish of applesauce topped with cinnamon.

So let’s check out the ingredients.

Boneless skinless chicken breasts, pepper, salt, flour, canola oil, real bacon bits, butter, milk, water, and a soft dinner or slider roll (I used potato rolls).
Here’s how to make it:

For the Fried Chicken:

Cut the chicken breasts in half widthwise.

Add the salt and pepper to each side of the chicken.

Put the flour in a shallow bowl or large plate.

Then put the chicken in the flour and generously coat both sides.

Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat.

Add the canola oil.

Then add the real bacon bits, and spread them around in the skillet.

When the bacon starts to fry,

add the chicken to the skillet.

Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over.

Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again.

The idea is to not let the chicken cook or brown too fast.

If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit.

When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the Bacon Gravy:

Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash).

Pour out the oil so that just the yummy crunchies and bacon are left in the pan.

Heat the skillet with the drippings on low to medium heat.

Add the butter…..

…..then the flour,

and stir until the mixture thickens up (about 2 minutes).

Next add the milk….

and the water, then stir….

….and add the salt and pepper.

Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the Sliders:

Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up.

Ladle some gravy over the roll.

Then,

add a piece of the fried chicken….

…..and ladle more gravy over the fried chicken.

Next, add the top piece of the slider roll.

Serve while warm.

Enjoy!

Thank you so much for stopping by.

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Fried Chicken and Bacon Gravy Sliders

Yield: Serves 4

Ingredients:

For the Fried Chicken:
2 Boneless Skinless Chicken Breasts
½ teaspoon Ground Black Pepper
¼ teaspoon Salt
¾ cup Flour
4 tablespoons Canola Oil
2 teaspoons Real Bacon Bits

For the Bacon Gravy:
Drippings from the Fried Chicken Skillet
1 1/2 tablespoons Flour
2 tablespoons Butter
½ cup Milk
½ cup Water
3 dashes Ground Black Pepper
3 dashes Salt (or salt to taste)

For the Slider:
4 pieces of Fried Chicken Breast
Bacon Gravy
4 Potato Rolls (or slider, dinner rolls of your choice)

Directions:

For the Fried Chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.

Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.

After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.

For the Bacon Gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).

For the Sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.

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6 Responses to “Fried Chicken and Bacon Gravy Sliders”

  1. #
    1
    baker street — August 23, 2012 at 4:40 am

    Oh my! the bacon gravy is making me drool! it looks incredibly delicious! :)

    Reply

    • CouponClippingCook — August 23rd, 2012 @ 7:59 am

      Thank you!

      Reply

  2. #
    2
    Gavin — August 24, 2012 at 4:04 pm

    This amazes me, like many others. It’s crumbed chicken and gravy, yet you have 35 pictures. Maybe some recipes worthy of a blog would be helpful, rather than space filling?

    Reply

    • CouponClippingCook — August 24th, 2012 @ 10:35 pm

      Hi Gavin, thank you for letting me know your thoughts. I never looked at it this way but I just went back to this post again and I can totally see your point. I think I just get caught up in the pictures. I actually just cut out some of the pics and I like the post better. Thank you again for your feedback and have a nice weekend!

      Reply

  3. #
    3
    Vera – Cupcakes Garden — October 9, 2012 at 12:29 am

    What a disaster ! I’m sitting in my office hungry like a wolf and find this yummy recipe! And what can I do now? I need to survive till lunch time:)

    Reply

    • CouponClippingCook — October 9th, 2012 @ 1:02 am

      Hi Vera, oh no, I hate when that happens. Hopefully the time will go by quickly. Thank you so much for stopping by and have a great day!

      Reply

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