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Chicken Fried Bacon with Cream Gravy: A Culinary Indulgence

I remember the first time I tasted something so unapologetically decadent. It wasn’t foie gras or truffles, but a humble plate of chicken fried steak at a roadside diner, slathered in creamy gravy. The crispy coating, the tender meat, the richness of the gravy – it was a symphony of comfort. This Chicken Fried Bacon recipe, taken to the next level, brings me back to that first bite, that first realization that sometimes, the most indulgent things are the most satisfying. It’s a little bit country, a little bit rock and roll, and a whole lot of deliciousness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Yield: Approx. 12 pieces of fried bacon
Dietary Type: Not Gluten-Free

Ingredients

For the Fried Bacon:

1 lb thick-sliced bacon, cut in half
1 egg
½ cup milk (or cream or half & half)
½ cup flour
Spices (optional): Garlic powder, pepper, salt, lemon pepper, Cajun seasoning
Oil for frying (vegetable, canola, or peanut oil recommended)

For the Cream Gravy:

3 tablespoons bacon drippings (reserved from frying the bacon) or 3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping cream)
Salt and pepper, heavy on the pepper

Equipment Needed

Frying pan
Two bowls
Whisk
Saucepan

Instructions

Prepare the Oil: Heat about ½ inch of oil in a frying pan over medium-high heat. You want the oil hot enough to fry the bacon to a crisp golden brown, but not so hot that it burns. Aim for a temperature of around 350-375°F (175-190°C).
Set Up the Breading Station: In one bowl, whisk together the egg and milk (or cream/half & half) until well combined. This will be your wet batter.
Season the Flour (Optional): In a second bowl, place the flour. This is where you can get creative with your spices. Add any combination of garlic powder, pepper, salt, lemon pepper, Cajun seasoning, or any other spices you enjoy. Mix well to distribute the spices evenly.
Double Dip the Bacon: This is the key to getting a crispy, golden crust. Take a piece of bacon and dredge it in the egg mixture, making sure it is fully coated. Then, transfer the bacon to the flour bowl and coat it thoroughly, pressing the flour into the bacon to ensure it sticks. Now, repeat the process – dip the bacon back into the egg mixture, and then back into the flour for a second coating.
Fry the Bacon: Carefully place the double-dipped bacon into the hot oil, making sure not to overcrowd the pan. Fry the bacon in batches, if necessary. Cook for about 2-3 minutes per side, or until it is golden brown and crispy. Watch carefully to prevent burning.
Drain and Reserve: Remove the fried bacon from the pan and place it on a wire rack or paper towel-lined plate to drain the excess oil. Be sure to reserve 3 tablespoons of bacon drippings for the cream gravy.
Make the Cream Gravy: In a saucepan over medium-high heat, add the bacon drippings (or butter). Once the drippings are melted and hot, whisk in the flour until it forms a smooth paste, called a roux.
Cook the Roux: Cook the roux over medium heat for 2-3 minutes, stirring constantly. This step is crucial, as it cooks out the raw flour taste and helps thicken the gravy. The roux should become bubbly and lightly golden.
Add the Milk: Remove the saucepan from the heat. Gradually add the milk, whisking constantly to prevent lumps from forming. Return the saucepan to the heat and continue whisking until the gravy thickens and becomes smooth.
Finish the Gravy: Once the gravy has reached your desired consistency, whisk in the heavy cream, salt, and plenty of pepper. Taste and adjust the seasoning as needed.
Serve Immediately: Serve the chicken fried bacon hot, with a generous helping of cream gravy for dipping.

Expert Tips & Tricks

Thick-sliced bacon is crucial: It holds up better to the double-dipping and frying process and provides a satisfyingly meaty bite.
Don’t overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy bacon. Fry in batches for best results.
Keep the oil temperature consistent: Use a thermometer to monitor the oil temperature. Adjust the heat as needed to maintain a temperature of around 350-375°F (175-190°C).
Make the gravy ahead of time: The cream gravy can be made ahead of time and reheated gently over low heat. Add a splash of milk if it becomes too thick.
Add a touch of nutmeg: A pinch of nutmeg in the cream gravy adds a subtle warmth and complexity to the flavor.

Serving & Storage Suggestions

Serve the Chicken Fried Bacon immediately while it’s hot and crispy. The cream gravy is best served warm, ladled generously over the bacon or served on the side for dipping.

Storage:

Refrigerate: Leftover fried bacon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until crispy. Leftover cream gravy can also be stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.
Freezing: Freezing is not recommended as the texture of the bacon and gravy will change.
Reheating: To reheat fried bacon, bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. You can also reheat it in a skillet over medium heat. Reheat the gravy gently in a saucepan over low heat, stirring frequently.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	45g	69%
Saturated Fat	18g	90%
Cholesterol	120mg	40%
Sodium	800mg	35%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	20g	40%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for both the coating and the gravy.
Dairy-Free: Use plant-based milk and butter alternatives to make the cream gravy dairy-free.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture for a spicy kick.
Herbed: Mix dried herbs such as thyme, rosemary, or oregano into the flour mixture for an herbed flavor.
Cheese Gravy: Add shredded cheddar cheese to the cream gravy for a cheesy twist.

FAQs (Frequently Asked Questions)

Q: Can I use turkey bacon for this recipe?
A: While you can use turkey bacon, the results may not be as satisfying. Turkey bacon tends to be thinner and less fatty, so it may not get as crispy when fried. Adjust the cooking time accordingly.

Q: Can I make the cream gravy without bacon drippings?
A: Yes, you can use butter instead of bacon drippings. The flavor will be slightly different, but still delicious.

Q: How do I prevent the flour from clumping in the gravy?
A: Whisk the flour into the melted butter or bacon drippings until it forms a smooth paste (roux). Then, gradually add the milk, whisking constantly to prevent lumps from forming.

Q: What if my gravy is too thick?
A: Add a splash of milk to thin out the gravy. Stir well to combine.

Q: Can I add other seasonings to the gravy?
A: Absolutely! Feel free to add other seasonings such as garlic powder, onion powder, or paprika to the gravy for extra flavor.

Final Thoughts

Chicken Fried Bacon with Cream Gravy is a culinary adventure that’s worth taking. It’s an indulgent treat that’s perfect for special occasions, weekend brunches, or anytime you’re craving something truly satisfying. Don’t be afraid to experiment with different spices and variations to make it your own. Gather your ingredients, put on some good music, and get ready to create a dish that will leave everyone wanting more. I hope you enjoy this recipe as much as I do, and I’d love to hear your feedback in the comments below!

Chicken Fried Bacon W/Cream Gravy Recipe