FRIED CHICKEN I REALLY LIKE THAT WITH MY BACON RECIPES

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BEST CHICKEN FRIED BACON RECIPE - HOW TO MAKE CHICKEN ...



Best Chicken Fried Bacon Recipe - How To Make Chicken ... image

Chicken Fried Bacon from Delish.com will satisfy all of your salty, crispy cravings.

Provided by Lena Abraham

Categories     appetizers    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 12

12 slices thick-cut bacon
2 eggs
1/3 c. milk
1 c. all-purpose flour
Freshly cracked black pepper
Vegetable oil
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 c.
Kosher salt
Freshly ground black pepper
Pinch paprika (optional)

Steps:

  • In a shallow bowl, whisk together eggs and milk. Place flour in a separate shallow bowl and season generously with black pepper. Dredge bacon in flour first, then in egg mixture, then back in flour. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until a pinch of flour starts to bubble when added to oil. Add bacon and fry until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to cool slightly.  Make gravy: In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and bring to a simmer. Season with salt, pepper, and paprika, if using. Bring mixture to a simmer, and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat.  Serve bacon with gravy on the side for dipping.

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

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