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 Chicken Fried Bacon

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  • Total Posts: 1286
  • Joined: 11/29/2005
  • Location: South FL
Chicken Fried Bacon Sun, 04/11/10 2:38 AM (permalink)
My sister-in-law sent us a video link on Youtube for Chicken Fried Bacon this morning. Her and her partner had tried this at a state fair a couple of days ago and were absolutely crazy about this. I searched the net for info and recipes and came up with a several non-specific recipes on doing this treat. I tried several combinations using both some recipes and my own developed chicken breader using both thick and regular bacon. There's a winner somewhere in here if we get it right. So far, thin bacon works best around 2m at 375 degrees. The breader needs more much more pepper then chicken. The cream gravies as described are lacking. Frying up some hot TN Pride sausage for the drippings for the sauce made a big difference making the rouix and adding much more pepper (Tellicherry). The bacon resists using an egg wash. I used the same double dip method that I do chicken with and decided against the standard egg wash.
After a few empirical attempts, we came up with a first effort worthy of serving. Not right, but a first attempt that blew three diets that maybe should be served with a megadose of Zocor.
Anyone care to add to our cardiovascular disaster?

    • Total Posts: 1847
    • Joined: 6/11/2006
    • Location: Austin, smoke?
    Re:Chicken Fried Bacon Sun, 04/11/10 8:49 AM (permalink)

    Hi Dawn,

    Chicken fried bacon was one of the very first items I had when I moved here. Here is a Shuggie Burger with CFB and Gouda cheese.

    Of course I too had to try my hand at it and here is my version  that I sold as a burger special.  I used panko.


      • Total Posts: 639
      • Joined: 10/15/2006
      • Location: Houston, TX
      Re:Chicken Fried Bacon Sun, 04/11/10 9:21 PM (permalink)
      The chicken fried bacon I have tried in Snook, Texas was not breaded it was dipped in a batter, dredged in flower  and then fried.  They used thick sliced bacon.
      Is this the clip you saw.
      <message edited by Texianjoe on Sun, 04/11/10 9:26 PM>

        • Total Posts: 1286
        • Joined: 11/29/2005
        • Location: South FL
        Re:Chicken Fried Bacon Sun, 04/11/10 10:27 PM (permalink)
        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.
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