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Chicken-fried Bacon
Chicken-fried Bacon
SERVINGS:
4 servings
INGREDIENTS
1 cup flour
1 cup corn meal
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (12-ounce) can evaporated milk
1 egg
1 (2.52-ounce) package
HORMEL® BLACK LABEL® Fully Cooked Bacon
Vegetable oil, for deep-frying
COUNTRY GRAVY
3 tablespoons butter
3 tablespoons flour
1 ¾ cups whole milk
¼ cup heavy cream
Pinch salt
2 teaspoons freshly ground pepper
DIRECTIONS
In shallow dish, combine flour, corn meal, salt and pepper. In separate shallow dish, whisk together milk and egg.
In batches, dip bacon slices into milk mixture and then into flour mixture; repeat.
Heat oil to 350°F.
Cook bacon in batches in oil for 1 to 2 minutes or until golden brown; drain on paper towel.
To make the country gravy
: in medium skillet, melt butter over medium heat. Add flour, stir 1 minute to cook flour. Gradually stir in milk. Add remaining ingredients. Whisk to remove any lumps. Bring to a simmer. Simmer uncovered 5 minutes or until thickened. Serve with bacon. Serves 4.
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