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Ingredients
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For the Chicken-Fried Bacon
For the Sausage Gravy
Method
For the Chicken-Fried Bacon
- 1
Prepare the Breading
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well until thoroughly combined.
- 2
Coat the Bacon
Dip each slice of bacon into the buttermilk, allowing any excess to drip off. Then dredge the bacon in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- 3
Fry the Bacon
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the coated bacon slices in batches, ensuring not to crowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
For the Sausage Gravy
- 4
Cook the Sausage
In a large saucepan over medium heat, add the breakfast sausage. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
- 5
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 1-2 minutes to eliminate the raw flour taste.
- 6
Add Milk and Season
Slowly pour in the milk while continuously stirring to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-10 minutes. Season with salt, black pepper, and red pepper flakes to taste.