Bacon Styx Recipe

Prep bacon and skewers

Partially freeze the bacon for 20–30 minutes so it’s firm and easy to work with. While bacon chills, soak wooden skewers in water for 10 minutes to reduce splitting when frying.

Wrap bacon onto skewers

Lay one bacon slice flat. Starting at one end of a soaked skewer, wrap the bacon tightly around the skewer in a spiral so the bacon overlaps slightly and forms a continuous stick. Repeat with remaining bacon and skewers. Trim any ragged edges so each stick is even.

Set up dredging stations

Place the flour in a shallow bowl or plate. In a second shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, combine Panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, black pepper, and salt; mix thoroughly.

Coat the bacon sticks

Roll each bacon-wrapped skewer in flour, shaking off excess. Dip into the egg-milk mixture, letting excess drip off, then press into the Panko-Parmesan mixture until well coated. For extra-crisp coating, repeat the egg and Panko steps for a double coat.

Fry the bacon sticks

Pour enough vegetable oil into a deep skillet or medium pot to reach about 1½ inches depth. Heat oil over medium heat to 350°F (175°C). Fry 3–4 skewers at a time (do not overcrowd) for 4–6 minutes, turning occasionally, until coating is golden brown and bacon is cooked through. Use a thermometer to ensure internal bacon temperature reaches at least 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm; drain on paper towels if needed.

Oven finish (optional)

If coating browns too quickly before bacon cooks, preheat oven to 350°F (175°C). After frying to golden, finish on the baking sheet in the oven for 6–10 minutes until bacon is fully cooked and crisp.

Serve

Let Bacon Styx rest 2–3 minutes so excess oil drains and coating sets. Serve warm on a platter, standing upright in a jar or laid flat with dipping sauce on the side.

Whisk together maple syrup, mayonnaise, minced chipotle, lime juice, hot sauce (if using), and salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to serve. Makes enough for 12 sticks.