In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder. Mix well.

Pour the buttermilk into another shallow dish.

Dip each chicken thigh into the buttermilk, then coat it in the seasoned flour mixture, shaking off any excess. Place the coated chicken on a plate and set aside.

Preheat the Blackstone griddle to medium-high heat and lightly grease the surface with vegetable oil.

Add the bacon to the preheated griddle. Cook for 3-5 minutes per side until it’s down to your preference.  Move the bacon to a cooler side of the grill and leave most of the bacon grease on the grill to cook the chicken in.

Place the chicken thighs on the griddle and cook for 6-8 minutes on each side, or until golden-brown and cooked through. Remove the chicken from the griddle and keep it warm.

Lightly butter the cut sides of the biscuits and place them on the griddle, cut-side down. Cook until lightly toasted, about 1-2 minutes. Remove the biscuits from the griddle.

Crack the eggs onto the griddle and cook until the whites are set and the yolks are still runny, about 2-3 minutes.

To assemble the sandwiches, place a fried chicken thigh (or chicken breast) on the bottom half of each biscuit. Top the chicken with a piece of bacon (cut in half), a fried egg and place the top half of the biscuit on the egg, and serve immediately.