American · Lunch
Chicken Fried Bacon
Thick-cut pork bacon dredged in seasoned flour, egg and buttermilk, then fried until the crust turns golden and shatter-crisp. Strips are served with a peppery cream gravy for dipping. A Texas fair-style snack that mimics chicken fried steak.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
1176Calories
31.5gProtein
100.2gFat
33.6gCarbs
5.6gSugar
1.6gFiber
2792mgSodium
363mgChol
32gSat Fat
385mgPotassium
145mgCalcium
1.2mgIron
0.8mcgVitamin B12
0mgVitamin C
gluten-free-adaptable
herb-salt
hidden-gems
thirty-min-meals
Instructions
1
Prep
Whisk buttermilk and egg together in a shallow bowl; combine flour, black pepper, paprika, and salt in another bowl.
2
Dredge
Coat each bacon strip in seasoned flour, dip in the buttermilk-egg mixture, then press into flour again until evenly coated.
3
Rest
Place dredged bacon strips on a rack for 10 minutes to set the coating.
4
Fry
Heat vegetable oil to 350°F in a deep skillet and fry bacon in two batches for 2–3 minutes each until deep golden and crisp.
5
Plate
Stack crisp bacon on a plate, whisk gravy flour into 2 tbsp frying oil over medium heat, add milk and simmer 3 minutes until thickened, then serve gravy alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 9 thick strips thick-cut bacon
- 1 1/2 cup190g all-purpose flour
- 22 eggs
- 1 cup240ml buttermilk
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 4 cups960ml vegetable oil, for frying
- 4 tbsp30g all-purpose flour, for gravy
- 1 cup240ml whole milk
