Re:Chicken Fried Bacon
That's the video Joe. I watched it several times and first time they show it, it looks like egg and then the second they do it, I thought it looked like a thin slurry b4 it goes into the flour. The other thing I caught was the two step fry. The bacon in the first shot looked like thick, hotel sliced bacon to me too. I also searched out recipes for chicken fried steak. Pretty much the same: egg wash and seasoned flour. After several tries, my first determination is that the thick sliced bacon seemed too thick and the thinner made more of a crunchy, albiet more difficult to bread strip. The second was using my method of frying chicken which is a breading then water dip that creates a fine, even coat b4 going back into the breader. It's a bit more effective then making a thin slurry with the same results on chicken. It seemed to make the best coating for the bacon so far. The two step frying though is what I'm wondering about now.