FRYING CHICKEN IN BACON GREASE RECIPES

Name: Chicken Fried Bacon
Prep time: 10 min
Total time: 30 min
Yield: 12 servings
Ingredients: 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)

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

Ingredients

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.

BUTTERMILK-SOAKED, BACON-FRIED CHICKEN IN GRAVY RECIPE ...

Buttermilk-Soaked, Bacon-Fried Chicken in Gravy Recipe ... image

This recipe is full of Southern flavor that comes from soaking chicken in a buttermilk and hot sauce marinade before frying with bacon drippings in a skillet.

Provided by Rebecca Lang

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

Chicken
1?½ cups buttermilk
2 tablespoons hot sauce (such as Tabasco)
1 chicken (about 2 1/2 lb.), cut into 4 pieces
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
12 ounces bacon, chopped into 1/2-inch pieces
Vegetable oil, for frying
Gravy
¼ cup all-purpose flour
2 cups heavy cream
1 tablespoon dry sherry
½ teaspoon salt

Steps:

For the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag, and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.
In a bowl, whisk together the flour, salt, and pepper.
In a large heavy skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the skillet, and drain. Reserve drippings in the skillet.
Add enough vegetable oil to the skillet drippings to be 1 inch deep, and heat over medium heat to 325°. Set a wire rack over a rimmed baking sheet.
Remove the chicken from the marinade, and dredge in the flour mixture.
Carefully place the chicken in the hot oil, and fry, turning often, for 20 to 24 minutes or until cooked through and juices run clear. Maintain a frying temperature of 320°. Drain the chicken on the wire rack.
For the gravy, carefully pour off the hot oil, reserving about 1/4 cup in the skillet. Over low heat, whisk in the 1/4 cup flour, 1 Tbsp. at a time, and cook for 1 minute, whisking constantly. Gradually add the heavy cream, and cook for 6 minutes or until creamy. Stir in the sherry and salt, and cook for 1 minute.
Serve the gravy over the chicken with reserved bacon.

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