Chicken-Fried Bacon
Learn how to make crispy, golden chicken-fried bacon at home! A Texas State Fair favorite transformed into an indulgent comfort food classic.
Chicken-Fried Bacon
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Southern
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Calories
295
When we say something is “chicken-fried,” we’re talking about coating it in seasoned flour and pan-frying it until it’s golden brown. The result? Pure Texas comfort food that’ll make your mouth water.
I love chicken frying different proteins at home, and this chicken-fried bacon recipe takes me back to my first taste at the State Fair of Texas. Now, I’m bringing this crispy, indulgent chicken-fried bacon to your kitchen.
Ingredients
For the bacon:
- 1 package thick-cut bacon
- 2 cups seasoned flour or chicken-fried breading
- 3 cups peanut oil (best for high-heat frying)
- Your favorite seasoning blend for the bacon
- Extra seasoning for the breading mix
For the egg wash:
- 4 eggs
- 1/2 cup buttermilk or beer
For serving:
- Homemade jalapeño ranch
- Cream gravy (optional)
Tools needed:
- Large cast iron skillet or dutch oven
- 2 medium bowls
- Wire cooling rack
- Your go-to kitchen knife (make sure it’s clean and sharp!)
Directions
Making mouthwatering chicken-fried bacon takes only three steps:
1. Set up your frying station:
Heat peanut oil in your cast iron to 325°F
Mix eggs and buttermilk in one bowl
Combine seasoned flour and seasoning in another bowl
2. Prep your bacon:
Using your favorite kitchen knife, cut strips in half for easier handling
Season both sides lightly
Double dredge each piece:
Coat in seasoned flour
Dip in egg wash
Back in flour for a final coat
3. Time to fry:
Carefully place bacon in hot oil
Cook 2–3 minutes per side
When bacon is golden brown, transfer to wire rack to drain
Recipe Note
Serving Your Chicken-Fried Bacon
I love serving this crispy treat with a drizzle of jalapeño ranch, but cream gravy works just as well. Serve it hot while that coating is still crispy.
The double dredge makes all the difference — don’t skip it. And keep your oil temperature steady at 325°F for the crispiest results. If you’re cooking for a crowd, you can keep the finished pieces warm in a low oven while you finish the batch.
This chicken-fried bacon recipe brings the State Fair right to your kitchen. Give it a try and let me know what you think!
