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Chicken Fried Bacon W/Cream Gravy

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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 ;)”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • Fried Bacon
  • 453.59 g thick sliced bacon, cut in half
  • 1 egg
  • 118.29 ml milk (or cream or half & half)
  • 118.29 ml flour
  • spices (optional)
  • oil (for frying)
  • Cream Gravy
  • 44.37 ml drippings or 44.37 ml butter
  • 44.37 ml flour
  • 473.18 ml milk
  • 29.58 ml 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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