"chicken Fried" Bacon Recipe

Prepare bacon

Pat the bacon slices dry with paper towels. If slices are very thick, partially flatten them with the flat side of a chef's knife or a meat mallet (place bacon between plastic wrap) so they crisp evenly when fried.

Set up dredging stations

In a shallow bowl whisk buttermilk and eggs until combined. In a second shallow bowl combine flour (1.5 cups), cornstarch (0.5 cup), smoked paprika, garlic powder, onion powder, kosher salt and black pepper. In a third bowl place breadcrumbs. Keep bowls in this order: seasoned flour, buttermilk mixture, breadcrumbs for a three-step dredge.

Bread the bacon

Working in batches of 3-4 slices, dredge each bacon slice first in the seasoned flour (shake off excess), then dip in the buttermilk-egg mixture, then press into breadcrumbs to coat thoroughly. For extra-crispy double-coat: after breadcrumbs, dip again briefly into buttermilk and re-coat in breadcrumbs. Transfer breaded slices to a wire rack set over a sheet tray. Let rest 10 minutes to help coating adhere.

Fry the bacon

Heat 3-4 cups neutral oil in a large heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and turns golden in ~10 seconds. Fry breaded bacon in batches without overcrowding, about 2.5–3.5 minutes per side, until deep golden brown and crisp. Use tongs to turn gently. Transfer onto a wire rack set over a sheet tray lined with paper towels to drain. Reserve 2 tablespoons of the hot frying fat (or drippings) for the gravy.

Warm a medium sauté pan over medium heat and add 1 tablespoon olive oil. Add the diced lamb neck and sear until browned on all sides, 4–6 minutes. Transfer meat to a plate.

In the same pan, add the shallot and cook until softened, about 2 minutes, then add the crushed garlic and cook 30 seconds until fragrant.

Return the browned lamb to the pan. Stir in tomato paste and cook 1 minute. Add brown sugar, red wine vinegar, stock and thyme leaves. Bring to a simmer, reduce heat to low and simmer gently, stirring occasionally, until the liquid is reduced and the lamb is very tender and falling-apart, about 25–30 minutes. If the pan becomes dry, add up to 2 tablespoons more stock.

Remove from heat. Using a fork or small food processor, shred the lamb in the pan and mash it with the reducing liquid until it becomes a thick, spreadable marmalade — sweet, savory and glossy. Taste and adjust with 1/2 teaspoon additional salt or pepper if needed. Keep warm or reheat gently before serving.

In a medium saucepan melt 3 tablespoons butter over medium heat. Add 3 tablespoons flour and whisk constantly to make a blond roux, cooking 2–3 minutes until it smells nutty and bubbles lightly but does not brown.

Slowly whisk in 2 cups whole milk in a steady stream to avoid lumps. Add 2 tablespoons reserved pan drippings or bacon fat. Bring to a gentle simmer, whisking frequently until the gravy thickens, about 4–6 minutes.

Season with 3/4 teaspoon kosher salt and 1 teaspoon coarsely ground black pepper. Taste and adjust seasoning. If gravy is too thick, whisk in up to 2 tablespoons additional milk. Keep warm until plating.

Prepare horseradish: combine grated fresh horseradish (2 tbsp) with 1/2 teaspoon lemon juice and a pinch of salt. Taste and adjust — it should be bright and pungent, not overly salty.

Warm the marmalade briefly if necessary. Warm the maple syrup gently (microwave 10–15 seconds or in a small saucepan) to loosen it for drizzling.

To assemble: place a slice of Stinson sourdough (optional) on each plate or serve family-style. Spoon 1–2 tablespoons of lamb neck marmalade onto each plate or directly onto the fried bacon. Arrange 2 breaded-fried bacon slices per serving (more if desired) atop or beside the marmalade.

Drizzle about 1/2 tablespoon (approx. 1.5 tsp) Vermont maple syrup over the bacon-marmalade pairing for a touch of sweetness. Spoon 2–3 tablespoons of Stinson sourdough sawmill gravy over the sourdough or alongside the bacon as desired.

Sprinkle each portion with a tablespoon of chopped BBQ pecans for crunch and smoky-sweet contrast. Add a small dollop (about 1/2 teaspoon) of prepared fresh horseradish next to the bacon for a bright bite.

Garnish with fresh thyme sprigs and serve immediately so the bacon remains crisp and the gravy warm.