Fried Chicken Gravy Sliders
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Fried Chicken and Bacon Gravy Sliders

Finger food comfort food to the max.
Course Appetizer, Lunch, Main Course
Cuisine American
Keyword Fried Chicken, Fried Chicken Sliders, Gravy, Sliders
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author [email protected]

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.