Bacon Recipe
Fried Chicken - Fried Bacon Sausage Gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Fried Bacon Sausage Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 2 hours or overnight to tenderize and flavor the chicken.
- 2
Prepare the Breading
In another bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, ensuring it is thoroughly coated.
- 5
Fry the Chicken
Carefully place the breaded chicken in the hot oil. Fry for 8-10 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Fried Bacon Sausage Gravy
- 6
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
- 7
Cook the Sausage
Add the breakfast sausage to the skillet, breaking it apart with a spatula. Cook until browned and cooked through.
- 8
Make the Roux
Sprinkle the flour over the cooked sausage in the skillet. Stir well to combine and cook for about 2 minutes to remove the raw flour taste.
- 9
Add Milk
Gradually pour in the milk while stirring continuously to avoid lumps. Cook the mixture until it thickens, about 5 minutes.
- 10
Season the Gravy
Crumble the reserved bacon and add it back to the gravy. Season with black pepper, salt, and crushed red pepper flakes to taste. Stir well and remove from heat.