A couple days ago, I introduced you all to the magic of Chicken Fried Bacon. I also alluded to the possibility of combining it with something equally as wonderful – Bacon Fried Chicken. In this, we are using only the fat from the bacon to fry the chicken. Does that mean we are not using the bacon meat itself? Hell no! That would be a travesty punishable by lethal injection (don’t think the republic passed that law yet).

When I was researching the best way to prepare this dish, I came across a recipe from a place called Cap’n Charlie’s. After reading through the details, I knew I had to use it. It was perfect. They named it their “Bits-of-Bacon Fried Chicken”. The recipe is designed such that not only are you using ONLY the bacon fat to fry the chicken, the little bits of bacon will adhere themselves to the outside of the pieces of chicken – a crispy bacon crust, if you will.

A word of WARNING: you must be gentle when frying your chicken. I was not, and I didn’t get a nice even bacon-crust on all my pieces of chicken. So learn from me, treat your chicken with care. Love your chicken. Love your chicken like you love your mother…or your bacon.

Ingredients

12 strips Maple Leaf Bacon

3 Maple Leaf Prime Boneless, Skinless Chicken Breasts

1 cup Buttermilk

1 Egg yolk

1 cup All Purpose flour

1 tbsp Cayenne Pepper

Salt and pepper

Directions

1. Cut chicken breasts into strips, kind of like chicken fingers. What am I talking about, these are exactly like chicken fingers.

2. In a resealable plastic bag, put in your buttermilk and egg yolk. Shake it up to break the egg yolk and distribute it throughout the milk, then throw in your chicken pieces. Shake it up again to make sure everything is coated and whack it in the fridge.

3. Marinate your chicken for at least an hour. Overnight is best.

4. Once your chicken is ready, take it out of the fridge and dredge each piece in flour that’s been seasoned with cayenne pepper, salt and black pepper. Set this aside.

5. Dice bacon into very small pieces. Place this diced bacon in cold frying pan and spread it out over the surface of the pan. Place chicken on top of bed of bacon and fry slowly until chicken is cooked and the outside is crispy. Now this is going to take a little bit. Probably at least 15 minutes, depending on the size of your chicken pieces. But just remember, be gentle. Turn your chicken gently.

6. Once the chicken is done (you might have to sacrifice a piece or two to check the doneness), dry everything on some paper towel, then serve alongside your Chicken Fried Bacon.

Is there any match better than Bacon Fried Chicken with Chicken Fried Bacon?