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Chicken Fried Bacon

pikawicca Dec 9, 2006 10:42 PM

I thought we'd plumbed the depths with the recent discussion about bacon candy, but the folks over at seriouseats.com have gotten ahead of us somehow. There's even a picture of this paean to pork, served with cream gravy, no less!

  1. Candy Dec 9, 2006 10:59 PM

    Thank you Cindy! Now I am going to have to try that.My jeans are gettng snug with all of the holiday cooking but I am orderng up some Harrington's cob smoked bacon from Vt. That may be the first try. Want me to get some for you too?

    1 Reply
    1. re: Candy
      pikawicca Dec 9, 2006 11:08 PM

      Oh yes, please! One pound would be nice. Thanks.

    2. m
      ML8000 Dec 9, 2006 11:18 PM

      A year or so ago Saveur published an article on tempura bacon. Same concept but of course different batter...and no gravy. A strip or two as an app seems perfectly reasonable to me...a plate full w/ gravy, no so much...but yes I would eat it.

      1 Reply
      1. re: ML8000
        King of Northern Blvd Dec 10, 2006 03:21 PM

        Red Cat restaurant in NYC had a Tempura Bacon salad on their menu..

      2. l
        Louise Dec 9, 2006 11:18 PM

        Oh, my lord that looks good. I may have to turn in my CH membership card. Bacon. And cream gravy. And deep fried. This stuff looks, oh, man. Words fail me. And she put *more* salt on it. It's like a train crash--I can't rip my eyes away.

        1. sharonanne Dec 9, 2006 11:18 PM

          For Christmas breakfast what would be a good side dish for this and the bacon brittle?

          4 Replies
          1. re: sharonanne
            l
            Louise Dec 9, 2006 11:20 PM

            Hmm, bacon salad?

            1. re: Louise
              b
              birddogfoodie Dec 10, 2006 03:42 PM

              Sounds great, with a bacon latte.

            2. re: sharonanne
              jillp Dec 10, 2006 03:44 PM

              Bacon s'mores for dessert. After all, on Christmas morning you should have dessert with breakfast, shouldn't you?

              1. re: jillp
                pikawicca Dec 10, 2006 04:11 PM

                See my "Sunk in the Pork Abyss" post about the bacon baklava recipe in January's "Food and Wine."

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