Cap'n Charlie's Bits-of-Bacon Fried Chicken
Prepare chicken pieces and set aside.
Thoroughly beat milk with egg in a bowl or casserole dish large enough to hold chicken.
Soak chicken in milk-egg mixture and refrigerate for 1 hour
Mix flour, salt, black pepper, and Cayenne.
Dredge chicken on all sides with flour mixture.
Spread minced bacon pieces over the bottom of a large, heavy (cold) skillet.
Do not cover skillet.
Arrange chicken pieces on top of bacon in a single layer.
Fry very slowly for 45–50 minutes,until chicken is tender.
Turn carefully with tongs as chicken browns and bacon bits adhere to the pieces.
Remove chicken from the skillet with tongs and dry on absorbent paper.
Sprinkle any loose bacon pieces over chicken before serving.
CHICKEN EVERY DAY. . . AND SUNDAY
Cap'n Chicken is adapted from The Chesapeake Bay Fish and Fowl Cookbook and can be found at abebooks. The Chesapeake bay area is ripe with a culinary history and a wonderful place to vacation and sample many of the dishes found in this book.
Related Tags: fried chicken, the chesapeake bay fish and fowl cookbook, joan and joe foley, bacon fried chicken