Chicken-fried bacon

This certainly qualifies as a 225 Club instant classic.

 

An e-mail rolled into the Cold, Hard Football Facts cardboard-box world headquarters the other day from our friends at Jake's Dixie Roadhouse in Waltham, Mass.

 

They were touting something called "chicken-fried bacon." Needless to say, anything with the words "fried" and "bacon" in it strikes us as two great tastes that taste great together.

 

So we hunted down owner Don Yovicsin and asked him for the recipe. He just found out about it himself through a YouTube video and within 10 minutes was in the kitchen working on recipes. Check out the video here:

 

show video here

 

Here's how the guys at Jake's do it. Keep in mind that this is new to him – and to us (as of May 2007) – and he's still tweaking the recipe. We'll give it a try, too. If we come up with some more tips, we'll let you know. Or, if you give it a whirl, let us know how it goes and send along your ideas.

 

Jake's Dixie Roadhouse Chicken-Fried Bacon

1 c. flour

1 c. corn flour

1 T. salt

1 T. pepper

1 can condensed milk

16 slices of very thick-cut bacon

 

Preheat heavy pot with canola oil to 375 degrees. Mix flour, corn flour, salt and pepper in a large bowl. Pour milk into a separate bowl. Dredge bacon in flour mix, then milk, then flour again. Fry until golden crispy, about 3 to 4 minutes. Serve with southern cream gravy, ranch or blue cheese dressing. Makes 4 servings.