Naked Bacon Finger Samms Recipe

Prepare bacon

Preheat oven to 375°F (190°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet (or use parchment). Bake for 12–18 minutes until partially crisp but still flexible — you want them cooked through but pliable. Remove and blot lightly with paper towels. Let cool slightly, then cut each slice in half crosswise to make finger-sized pieces (you should have about 24).

Make batter

In a medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika. In a separate small bowl, beat the egg and then stir in the cold club soda. Pour the wet into the dry and whisk just until combined; a few small lumps are fine. Batter should coat bacon without being so thick it forms heavy clumps — it should be tempura-like. If too thick, add up to 2 tablespoons more cold soda.

Heat oil

Pour neutral oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1½ inches (enough to half-submerge the bacon fingers). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Batter and fry

Working in batches of 4–6 bacon fingers (do not overcrowd), dip each bacon finger into the batter, letting excess drip off for 1–2 seconds. Carefully lower into hot oil and fry 1.5–3 minutes, turning once, until the batter is golden and crisp. Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack or paper towel-lined tray to drain and keep warm in a 200°F (95°C) oven if necessary while finishing remaining bacon.

Crisp finish (optional)

For extra-even crispness, after frying all batches, return a single layer of fried bacon fingers to a 400°F (205°C) oven for 3–5 minutes to refresh and set the crust. Watch closely to avoid burning.

While bacon bakes or fries, combine shredded green cabbage and thinly sliced red onion in a bowl. Stir together apple cider vinegar, sugar, kosher salt, and black pepper until sugar dissolves. Pour dressing over cabbage mixture, toss well, and let sit at room temperature for at least 10 minutes to pickle slightly. Drain any excess liquid before serving.

Mix mustard and mayonnaise in a small bowl until smooth; stir in hot sauce if using. Taste and adjust: add a pinch of salt or a teaspoon of pickle juice for brightness if desired.

Assemble: On a platter, place warm bacon fingers. Serve with the mustard-mayo dipping sauce, a small bowl of sweet pickle chips, and the quick pickle slaw. Garnish with minced parsley or chives sprinkled over the fried bacon fingers. To eat, dip a bacon finger in sauce and add a piece of pickle or a forkful of slaw on top.