Bacon Fried Chicken

by Chef

Serves: 4


2½-3 pounds fresh chicken, cut into 8 pieces

3 cups buttermilk

5 cups all-purpose flour

4 tablespoons kosher salt

4 tablespoons ground black pepper

4 tablespoons granulated garlic

Lard for frying

1/2 pound smoked bacon, sliced


Prepare skillet or Dutch oven for frying at 355°F degrees using a clip on thermometer. Place cut-up chicken in a large mixing bowl. Pour buttermilk over chicken and let soak for 1 hour. Sift together flour, salt, pepper, and garlic. Place seasoned flour into a large bowl. Remove chicken pieces from buttermilk and put them in the bowl. Dust well to coat evenly. Remove from bowl and place on wire rack to let excess flour drop. Let rest for 15 minutes.


Place coated chicken breasts in hot oil, skin side down in skillet; reduce heat to maintain a temperature of 340°F degrees. Cook 8?10 minutes before adding the remaining smaller cuts of chicken. Turn chicken and fry 12 additional minutes. Add slices of bacon to the hot oil as you fry in batches. By the time you’re finished frying all the bacon should be used up. Total cook time should be 20?25 minutes for whole chicken breasts. Remove the bacon and let drain as you fry. Nibble on the crispy bacon as you go or serve with the fried chicken. Chicken will be crispy and mahogany in color. Place chicken on a wire rack with paper towels underneath to catch any drippings.

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