By Protein
Chicken Fried Bacon
Ingredients
- 5 slices Wright® Brand Naturally Hickory Smoked Extra Thick Sliced Bacon, Flat-Pack®, 15 Lbs, 8-10 Slices per Pound, Frozen
- 1/8 cup Egg Whites
- 1 1/2 cups AP Flour
- 1 1/2 cups Beer
- 1/2 tsp. Sea salt
Chicken Fried Wright ® Brand Naturally Hickory Smoked Extra Thick Sliced Bacon . It is the the perfect appetizer served with dipping sauces
Made with Wright® Brand Naturally Hickory Smoked Extra Thick Flat-Pack® Sliced Bacon, 8-10 Slices per Pound
Directions
- Preheat the convection oven to 425°F.
- Lay half the Wright® Brand Naturally Hickory Smoked Extra Thick Sliced Bacon slices flat on a sheet pan in a single layer, then cook for 8-10 minutes or until lightly browned but still pliable.
- Let bacon drain on a baking rack or paper towels. Any residual grease will cause the breading to coat incorrectly.
- Repeat the process with as much bacon as you would like.
- Preheat fryer to 350°F OR pour canola oil into a pot to a depth of about 2 inches and heat over medium heat to 350°F.
- Whisk egg whites in a large bowl until soft peaks form.
- Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into the whites, folding thoroughly after each addition until batter is smooth.
- Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch.
- Drain on a wire rack. Season to taste with salt and serve immediately.
- Serve with your favorite dipping sauces.
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