Chicken Fried Bacon W/Cream Gravy Recipe #156010
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 ;)
by 4Susan
30 min | 30 min prep
SERVES 6
Fried Bacon
- 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)
Cream Gravy
- 3 tablespoons drippings or butter
- 3 tablespoons flour
- 2 cups milk
- 2 tablespoons heavy cream (whipping)
- salt and pepper, heavy on the pepper
- Heat oil in a frying pan over med-high heat.
- Whisk egg and milk together in a bowl.
- Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
- Double dip - first in the egg mixture, then into the flour and repeat.
- Fry in oil until golden brown.
- Serve with cream gravy for dipping; also good served with steak.
- To make cream gravy:.
- 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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5 stars