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Chicken-fried Bacon

Chicken-fried Bacon

Chicken-fried Bacon

 

SERVINGS: 4 servings

INGREDIENTS


  • 1 cup flour
  • 1 cup corn meal
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 (12-ounce) can evaporated milk
  • 1 egg
  • 1 (2.52-ounce) package HORMEL® BLACK LABEL® Fully Cooked Bacon
  • Vegetable oil, for deep-frying
  • COUNTRY GRAVY
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ¾ cups whole milk
  • ¼ cup heavy cream
  • Pinch salt
  • 2 teaspoons freshly ground pepper

DIRECTIONS


In shallow dish, combine flour, corn meal, salt and pepper. In separate shallow dish, whisk together milk and egg.
In batches, dip bacon slices into milk mixture and then into flour mixture; repeat.
Heat oil to 350°F.
Cook bacon in batches in oil for 1 to 2 minutes or until golden brown; drain on paper towel.
To make the country gravy: in medium skillet, melt butter over medium heat. Add flour, stir 1 minute to cook flour. Gradually stir in milk. Add remaining ingredients. Whisk to remove any lumps. Bring to a simmer. Simmer uncovered 5 minutes or until thickened. Serve with bacon. Serves 4.
 
 
 
 
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