Chicken Fried Bacon W/Cream Gravy |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;) Ingredients:
1 lb thick sliced bacon, cut in half |
1 egg |
1/2 cup milk (or cream or half & half) |
1/2 cup flour |
spices (optional) |
oil (for frying) |
3 tablespoons drippings or 3 tablespoons butter |
3 tablespoons flour |
2 cups milk |
2 tablespoons heavy cream (whipping) |
salt and pepper, heavy on the pepper |
Directions:
1. Heat oil in a frying pan over med-high heat.
2. Whisk egg and milk together in a bowl.
3. Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
4. Double dip - first in the egg mixture, then into the flour and repeat.
5. Fry in oil until golden brown.
6. Serve with cream gravy for dipping; also good served with steak.
7. To make cream gravy:.
8. Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
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