FRIED CHICKEN BACON RECIPES

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BACONATED FRIED CHICKEN RECIPE - FOOD.COM



Baconated Fried Chicken Recipe - Food.com image

My recipe for "baconated" (bacon-marinated) Southern fried chicken. The bacon fat helps the skin cook up crisp, and seal in the juices. The whole eggs compliment the bacon flavor perfectly, and lend a crispness to the breading. Try it... you'll love it.

Total Time 25 hours 30 minutes

Prep Time 24 hours 30 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 17

8 -12 pieces cut-up fryer chickens (Foster Farms)
salt & freshly ground black pepper
1/4 cup filtered hickory bacon drippings
4 large eggs, beaten
4 teaspoons fine sea salt
1 tablespoon fresh ground black pepper
1 3/4 teaspoons poultry seasoning
1 1/2 teaspoons sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 3/4 cups all-purpose flour
1/4 cup cornstarch
peanut oil

Steps:

  • NOTE: STRAIN HOT BACON DRIPPINGS THROUGH A FINE SIEVE TO REMOVE ALL DEBRIS BEFORE USING. USE REAL ALLSPICE, NOT A CINNAMON//CLOVE/NUTMEG SUBSTITUTE.
  • PLACE chicken into a large saucepan (with accompanying lid); WEARING disposable gloves, sprinkle chicken pieces with salt and freshly ground pepper; RUB seasonings well into chicken; POUR bacon drippings over chicken; RUB again until chicken is thoroughly coated; REFRIGERATE for a minimum of 2 hours to overnight, turning as needed.
  • IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
  • IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
  • ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
  • FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
  • MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
  • REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
  • SERVE and enjoy!

Nutrition Facts : Calories 285.4, FatContent 12.2, SaturatedFatContent 4.5, CholesterolContent 132.2, SodiumContent 1612.8, CarbohydrateContent 34.6, FiberContent 1.7, SugarContent 0.3, ProteinContent 8.3

CHICKEN FRIED BACON W/CREAM GRAVY RECIPE - FOOD.COM



Chicken Fried Bacon W/Cream Gravy Recipe - Food.com image

Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;)

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 493.3, FatContent 40.6, SaturatedFatContent 15.1, CholesterolContent 107.8, SodiumContent 694, CarbohydrateContent 16.4, FiberContent 0.4, SugarContent 0.1, ProteinContent 14.7

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