Sometimes we desire to have a nice fried side dish, such as this amazing chicken fried bacon! I don’t make this so often, but when I do, we all love it! Check out the recipe.
Cooking Notes
If you’re using a dutch oven or a super large pan, you don’t need to cut the bacon in half. However, the pieces will curl up a little in the oil and multiple pieces may stick together.
To serve all of your chicken fried bacon at the same time… transfer cooked pieces to a baking sheet and keep them warm in the oven at 275 degrees. The pieces should stay crisp and not get overdone as long as you serve within an hour.
You can make this recipe dairy-free and egg-free by skipping the egg wash. Instead, soak the bacon in lukewarm water for 20 minutes and then dredge it though the flour. The coating won’t stick quite as well, but it works.
After I make my flour mixture, I set half of it aside. The flour tends to get wet and clumpy after a few batches. This way, you can refresh your flour mixture if it becomes hard to work with.
Thicker bacon works best for this recipe. Ideally, the bacon will be as thick as the coating for the flavor to come through.
Bacon goes berserk! An easy recipe where thick-cut bacon is deep fried and ends up with a crispy, country fried coating.
FULL RECIPE IN THE NEXT PAGE, ENJOY ????
