Barbecued Bacon Chicken Thigh Sliders
Ingredients
- 4 boneless skinless chicken thighs, halved
- salt, pepper, and garlic powder to taste
- favorite barbecue sauce
- shredded or sliced co-jack cheese
- 4 strips peppered bacon, cooked until mostly done, halved
- 2 - 3 extra large shallots, ends trimmed, outer skin peeled, halved and thinly sliced
- 1 - 2 eggs thoroughly beaten
- about a 1/2 cup flour seasoned with salt, pepper, and garlic powder to taste*, should taste salty
- oil for deep-frying
- baby spinach leaves
- thin slices roma tomatoes
- 1 batch of my Alabama White Lightning Barbecue Sauce
Instructions
Fry or bake peppered bacon until almost done. Place between paper towels and lightly press to absorb excess grease. Set aside.
Trim off ends of shallots, remove outer layer of paper skin, halve, and slice. In one small bowl, beat one to eggs as needed. In separate second bowl, add about a half of a cup or so of flour. Season well with salt, pepper and garlic powder to taste. Add vegetable or canola oil to frying pan, 1 1/2 - 2 inches deep, and heat until hot enough to fry. Toss onions into eggs, remove with fork letting excess egg drip away, then add to flour and toss to coat well. Sprinkle onions into hot oil and fry until golden browned, turning as needed. Remove to several layers of paper towels to drain. Set aside.
Season halved chicken thighs, and grill until almost done inside, turning once. Coat both sides well with barbecue sauce and grill until chicken is done, basting with more sauce and turning as needed. Top with co-jack cheese, close lid, and melt. Remove to a platter to rest.
Split open slider rolls, top with baby spinach leaves, slices of tomato, a chicken thigh, one slice of bacon torn in half, and a handful of crispy shallots. Drizzle tops with Alabama Sauce, and place on top roll half. Dig in and enjoy!!