Coupon Clipping Cook

Fried Chicken and Bacon Gravy Sliders

Finger food comfort food to the max.

These fried chicken sliders are the best of both worlds…they’re a scrumptious finger food, and because they’re sliders you get fried chicken, gravy and a soft roll in each and every bite.

These can be served as an appetizer or a main dish.

Fried chicken smells so good when it’s cooking.  Just like comfort food.

Here are some comfort food side dishes that would taste delicious with these sliders “Easy Potato Salad with Egg“, “Homestyle Elbow Macaroni Salad” and “Baked Herb and Parmesan Potato Slices“.

I remember my grandmother cooking fried chicken in an electric skillet and it was delicious hot or cold.

All that my grandma used for coating the chicken was salt, pepper, and flour so that’s how I like to make it too…like in this recipe (minus the electric skillet)Simple Fried Chicken“.

And using the same 3 ingredients (salt, pepper and flour) here is a delicious recipe for thickly sliced pork loin you may like “Chicken Fried Pork Medallions with Gravy“, and also “Simple Chicken Nuggets“.

In this slider recipe, I did sneak some real bacon bits in the oil when frying the chicken but I’m sure my grandmother would approve.

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

Let’s check out the ingredients.

For the Fried Chicken – Boneless skinless chicken breasts, pepper, salt, canola oil and real bacon bits (cooked)

For the Bacon Gravy – Drippings from frying the chicken, flour, butter, milk, water, pepper and salt

For the Sliders – Fried chicken, bacon gravy and slider rolls (or a soft dinner roll; potato dinner rolls are used in this recipe)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Fried Chicken:

Preparing the Chicken – Cut the chicken breasts in half widthwise.

Add salt and pepper to each side of the chicken and set aside for a moment.

To a medium size shallow bowl or large plate, add the flour.

Then dredge the pieces of chicken in the flour and generously coat both sides.

Set the pieces of coated chicken on a plate and set aside for a moment.

Frying the Chicken – Heat a medium size skillet on medium heat and…

…add canola oil.

To the pan, add real bacon bits,

and spread them around in the skillet.

When the bacon starts to bubble and fry,

carefully add the chicken to the skillet.

Depending on the size of skillet used, the chicken may need to be cooked in batches to avoid overcrowding in the pan.

When the bottom side of the chicken 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 keep turning the chicken so it doesn’t cook or brown too fast.  

If the drippings in the pan are turning a darker brown color, turn the heat down a little.

When all sides of the chicken are a light golden brown (about 7 minutes) and the chicken is thoroughly cooked, turn off the heat and transfer the chicken from the pan onto a rack or plate.

Set aside while making the gravy.

For the Bacon Gravy:

Carefully transfer just the oil from the skillet into a heat resistant mug or bowl, or empty can (after it cools completely, discard it).

Keep as many of the crunchy bits and pieces of bacon in the pan as possible.

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

To the pan, add butter…

…and flour.

Stir until the mixture thickens (about 2 minutes).

Then add milk…

and water.  Stir together.

Add 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 gravy over the rolls (just to the bottom sides).

Then,

…add a piece of fried chicken on top of the gravy…

…and ladle more gravy over the fried chicken.

Next,

…top with the remaining rolls (the top halves).

Serve while warm and…

…enjoy.

Thank you so much for stopping by CCC!

More Slider Recipes You May Like:

Slow Cooker Spicy Ground Turkey Sloppy Joes

Grilled Cilantro Burger Sliders with Teriyaki and Pineapple

Crispy Cheese Burger Sliders

Peppered Bacon, Avocado and Blue Cheese Sliders

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Fried Chicken Gravy Sliders

Fried Chicken and Bacon Gravy Sliders

Finger food comfort food to the max.
Print Pin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Keyword: Fried Chicken, Fried Chicken Sliders, Gravy, Sliders
Servings: 4

Ingredients

For the Fried Chicken:

  • 2 boneless skinless chicken breasts cut in half widthwise
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 4 tablespoons canola oil
  • 2 teaspoons real bacon bits (cooked)

For the Bacon Gravy:

  • Drippings from the fried chicken skillet
  • 1-1/2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup water
  • 3 dashes ground black pepper
  • 3 dashes salt or salt to taste

For the Sliders:

  • 4 pieces of fried chicken breast
  • Bacon gravy
  • 4 potato rolls or soft slider or dinner rolls of your choice

Instructions

For the Fried Chicken:

  • Preparing the Chicken - To the halved chicken breasts, add salt and pepper to each side.  Set aside for a moment.
  • To a medium size shallow bowl or large plate, add flour.  Dredge the chicken in flour and generously coat both sides.
  • Set the floured pieces of chicken on a plate and set aside a moment. 
  • Frying the Chicken - Heat a medium size skillet on medium heat and add canola oil.  
  • To the skillet add real bacon bits and spread them around in the skillet. When the bacon starts to bubble and fry, carefully add the chicken to the skillet. Depending on the size of skillet used, the chicken may need to be cooked in batches.
  • When the bottom side of the chicken 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 keep turning the chicken so it doesn't cook or brown too fast.  If the drippings in the pan are turning a darker brown color, turn the heat down a little.
  • When all sides of the chicken are a light golden brown (about 7 minutes) and are thoroughly cooked turn off the heat and transfer the chicken from the pan onto a a rack or plate. Set aside while making the gravy.

For the Bacon Gravy:

  • Carefully transfer just the oil from the skillet into a heat resistant mug or bowl, or empty can (after it cools completely, discard it).  Keep as many of the crunchy bits and pieces of bacon in the pan as possible. 
  • Heat the skillet with the drippings on low to medium heat. Add butter and flour. Stir until the mixture thickens (about 2 minutes). 
  • To the pan, add milk, water, salt, 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 and ladle gravy over it. 
  • Top each one with a piece of fried chicken, and ladle more gravy over the fried chicken. Top with the remaining rolls. Serve while warm.
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6 Comments

  1. 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:)

    • 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!

  2. 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?

    • 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!

  3. Oh my! the bacon gravy is making me drool! it looks incredibly delicious! 🙂