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1
For the fried chicken: Cut the chicken breasts in half widthwise.
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2
Add salt and pepper to each side of the chicken.
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3
Put the flour in a shallow bowl or large plate.
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4
Then put a piece of the chicken in the flour and generously coat all sides with the flour.
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5
Repeat with the rest of the pieces of chicken.
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6
Set the pieces of chicken on a plate for just a moment.
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7
Heat a medium size skillet on medium heat.
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8
Add the canola oil.
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9
Then add the real bacon bits and spread them around in the skillet.
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10
When the bacon starts to fry, add the chicken to the skillet.
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11
Keep an eye on the side of the chicken thats facing down and when it turns a light golden color, turn the chicken over.
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12
After the other side of the chicken turns a light golden color, turn the chicken to the other side again.
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13
After that side turns a little bit darker, turn the chicken again.
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14
The idea is to not let the chicken cook or brown too fast.
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15
If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit.
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16
When all sides of the chicken are a light golden brown (about 7 minutes), turn off the heat.
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17
Remove the chicken from the pan, set each piece on a rack or plate, and set aside.
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18
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).
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19
Pour out the oil so that just the yummy crunchies and bacon are left in the pan.
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20
Heat the skillet with the drippings on low to medium heat.
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21
Add the butter and flour, then stir until the mixture thickens up (about 2 minutes).
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22
Add the milk, water, salt, and pepper, and stir.
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23
Continue stirring until the gravy is at the desired consistency (about 5 minutes).
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24
For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up.
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25
Ladle some gravy over the roll.
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26
Then add a piece of the fried chicken, and ladle more gravy over the fried chicken.
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27
Add the top piece of the slider roll.
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28
Serve while warm.
