CHICKEN FRIED BACON:
1 pound thick cut bacon cut in half
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
3/4 cup flour
Vegetable oil for frying
3 tablespoons unsalted butter
3 tablespoons flour
2 cups cream
1 tablespoon ground black pepper
2 teaspoons fine sea salt
Beat egg and milk in shallow or tangy dish.
In another flat plate, combine the flour, onion powder, garlic powder and paprika.
Dredge each strip of thick cut bacon into the egg, then flour and repeat. Leave besides.
Heat the oil in a skillet over medium-high heat.
Fry until each strip is golden brown. Cooking time varies greatly depending on the thickness of the bacon. The average will be about 4 to 5 minutes per strip. Turn in half to ensure even browning.
To make cream sauce, melt the butter in a heavy-bottomed saucepan over medium-high heat. Add the flour, beating until a dough forms. Keep beating until it turns dark brown and gives off a nutty smell.
Stir in the cream, ground pepper and salt.
Continue beating for 2 to 3 minutes or until the cream sauce begins to thicken.
Serve the cream sauce with fried bacon chicken.