Ingredients
- 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
Instructions
- 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.
- 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.
- Fry the Eggs:
- In a non-stick skillet, fry the eggs to over-easy or your preferred doneness. Season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
