Chicken Fried Bacon


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Servings: 6
  • 1 lb thick sliced bacon, cut in half
  • 1 egg
  • 1⁄2 cup milk (or cream or half & half)
  • 1⁄2 cup flour
  • spices (optional)
  • oil (for frying)
  • 3 tablespoons drippings or 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 tablespoons heavy cream (whipping)
  • salt and pepper, heavy on the pepper
  • Heat oil in a frying pan over med-high heat.
  • Whisk egg and milk together in a bowl.
  • Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
  • Double dip - first in the egg mixture, then into the flour and repeat.
  • Fry in oil until golden brown.
  • Serve with cream gravy for dipping; also good served with steak.
  • To make cream gravy:
  • Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

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