If there’s one thing in this world that we can’t ever get enough of, it’s fried chicken. But, when you go and add some bacon into that mix? Oh, praise the lard! So, we’re super excited to share this amazing recipe from Marcia Selden Catering . . . a recipe for Bacon-Fried Chicken. Eat it by itself, with greens, with waffles, or whatever your bacon-clogged heart desires!
- 1 1/2 C Buttermilk
- 2 T Hot Sauce (such as Tabasco)
- 1 Chicken (about 2 1/2 lb.), cut into 4 pieces
- 2 C All-Purpose Flour
- 1 t Salt
- 1/2 t Freshly Ground Black Pepper
- 12 oz Bacon, chopped into 1/2-inch pieces
- Vegetable Oil, for frying
For the marinade, whisk together the buttermilk and hot sauce. Pour into a large zip-top bag, and add the chicken. Seal the bag, rub to coat the meat, and refrigerate for 6 hours.
In a bowl, whisk together the flour, salt, and pepper. In a large heavy skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the skillet, and drain. Reserve drippings in the skillet.
Add enough vegetable oil to the skillet drippings to be 1 inch deep, and heat over medium heat to 325 degrees. Set a wire rack over a rimmed baking sheet.
Remove the chicken from the marinade, and dredge in the flour mixture.
Carefully place the chicken in the hot oil, and fry, turning often, for 20 to 24 minutes or until cooked through and juices run clear. Maintain a frying temperature of 320°. Drain the chicken on the wire rack. Serve with reserved bacon. YUM!