Chicken, good, gravy, good, add a whole pound of bacon, even better! My fellow RWOPer, known as Grandmereb Lovestobake, came up with this super tasty indulgent dish, and I just love her for it. Her Bacon Fried Chicken Recipe sure caught my eye. I know you bacon lovers will agree, this is one to be added to the recipe box. Thank you so much for sharing Grandmereb Lovestobake! She has a lot of other wonderful recipes at the Real Women of Philadelphia you can check out, including a cake that just wowed me. It is called a Philly Fantasy Snowball Cake and as you can see it looks like a big version of those snack cakes we grew up with.
Living in a winter wonderland myself here in Northern California in the Sierra Mountains, this is surly a "snowball" I wouldn't mind anytime of the year. Keep making those wonderful dishes girl, you really know how to bring some good old comfort food to the table. Do I see some Turkey Fried Chicken in the near future for you, I hope so. :) You can also check out her great food blog at the link below.http://recipecontest-boona.blogspot.com/
Bacon Fried Chicken
Prep time: 1 hour 10 minutes Cook time: 50 minutes Total time: 1 hour 60 minutes Servings: 6
- 2 1/2 cup(s) of milk, divided (into 1 cup and 1 ½ cups)
- 1 egg
- 5 ounce(s) of Philadelphia Cream Cheese, softened (divided into 3oz & 2oz portions)
- 4 boneless chicken breasts (approx.3 lbs)
- 3/4 cup(s) of plus 2 tablespoons flour, divided
- 3/4 cup(s) of Japanese breadcrumbs (panko)
- 2 tbsp. of Paula Deen House Seasoning
- 1 good pinch cayenne pepper
- 1 pound(s) of lean meaty bacon
- Use blender to combine 1 cup of milk, egg, and 3 oz cream cheese. Place chicken pieces glass dish and pour in this blended mixture and refrigerate for at least 1 hour, or overnight.
- In a medium size bowl, mix flour, panko, Paula Deen House Seasoning, and cayenne. Remove chicken from and dredge chicken pieces in flour –panko mixture; shake off excess. Let set while you fry up the chopped bacon in a large, heavy frying pan. When crispy, remove and drain on paper towel.
- Arrange breaded chicken pieces in a single layer and cook covered over medium-low heat, checking and turning as chicken browns, 50 minutes, or until chicken is tender and tests done. Remove chicken from the skillet & drain on paper towels.
- Make country gravy: Use pan drippings and add 2 tablespoons flour, stirring until it turns golden brown. Add 1½ cups milk and freshly cracked pepper to taste, and stir well until the flour is incorporated into the milk. Cook about 5 to 10 minutes, until the flour taste cooks out. Add the other 2 oz. of cream cheese and blend into melted, add the crispy bacon bits.
- To serve: Place cooked chicken on a pretty serving platter and pour country gravy over it and serve!