Chicken Fried Bacon Wcream Gravy Recipes

CHICKEN FRIED BACON WITH CREAM GRAVY

Steps:

• 1. In a large bowl, whisk together the flour, baking powder, salt and pepper. Place half of this mixture in a large, flat baking dish. Pour half of the buttermilk in a separate large baking dish. Dip each bacon strip first in the buttermilk, then in the seasoned flour. Set the bacon aside on a rack for a few minutes to allow the flour to absorb some of the buttermilk to form a good coating. For an extra crispy coating, dredge the bacon once more in just the flour mixture. Heat about 1 1/4 inches of vegetable oil in a large frying pan (or in a deep fryer) until a thermometer inserted reads 350 degrees F. Fry the bacon, a few strips at a time (don't crowd the pan or fryer), until the strips are golden brown on both sides, about 2 minutes per side. Drain the bacon on a rack. Continue until all of the bacon is fried. Allow the bacon to cool for a few minutes, then serve with the Cream Gravy.
• 2. Cream Gravy Put drippings or butter in a sauce pan over medium-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat and whisk until the gravy thickens; Whisk in the cream, salt and pepper.

SOUTHERN FRIED CHICKEN W/CREAM GRAVY

Steps:

• Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
• Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
• Pour enough oil into a large skillet to make a depth of 1".
• Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
• If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
• (Stand back, so you don't get splattered).
• Add chicken, skin side down.
• When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
• Turn chicken pieces after 15 minutes.
• Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
• Drain on paper toweling, keep warm.
• Serve with Cream Gravy, if you wish.
• For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
• Stir in 2 tablespoons flour; heat until light brown.
• Remove from heat; gradually stir in 1 cup light cream.
• Return to heat; cook, stirring constantly, until thickened and bubbly.
• If too thick, add more cream.
• Taste; add salt and pepper as needed.
• Makes about 1-1/4 cups.