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Ancho Sunrise Stacker

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  • Boneless chicken thighs
  • Salt and pepper to taste
  • All-purpose flour for dredging
  • Vegetable oil for frying
  • Slices of cheddar cheese
  • Thick-cut hickory-smoked bacon
  • Eggs
  • Ancho chili crisp (homemade or store-bought)
  • Optional: fresh herbs like parsley or chives for garnish


  1. Prepare the Chicken:
    • Season the chicken thighs generously with salt and pepper.
    • Dredge the chicken thighs in all-purpose flour, shaking off any excess.
    • Heat vegetable oil in a skillet over medium-high heat. Once hot, fry the chicken thighs until golden brown and cooked through, about 4-5 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
    • Once cooked, place slices of cheddar cheese on top of the chicken thighs and let it melt, either in the skillet or in a warm oven.
  2. Cook the Bacon:
    • In another pan, cook the thick-cut bacon until it reaches your desired level of crispiness. Drain on paper towels to remove excess grease.
  3. Fry the Eggs:
    • In a non-stick skillet, fry the eggs to over-easy or your preferred doneness. Season with salt and pepper.
  4. Prepare the Ancho Chili Crisp:
    • If you’re using homemade ancho chili crisp, prepare it by combining ancho chili powder with oil and other spices, then cooking it slowly until fragrant and crispy.
    • If using store-bought, have it ready to spoon over the dish.
  5. Assemble the Stacker:
    • Place the fried chicken thigh on a plate as the base.
    • Layer on the hickory-smoked bacon strips.
    • Carefully place the over-easy egg on top of the bacon.
  6. Top with Ancho Chili Crisp:
    • Spoon a generous amount of ancho chili crisp over the egg, letting the oil and chili pieces cascade over the sides.
  7. Garnish and Serve:
    • If desired, sprinkle with chopped fresh herbs such as parsley or chives for a pop of color and freshness.
    • Serve immediately while everything is still warm and the cheese is melted.
  • Author: Lucas Krammes
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