Thursday, June 29, 2006

Sin is “Bacon Fried Chicken”

Actually the name of this recipe is “Cap'n Charlie's Bits-of-Bacon Fried Chicken”, the sin is I can only make it when my wife leaves town. Personally I think she should be happy that this is as far as I plan to stray. My food sins include eating chicken skin, real mayo, truffled olive oil, crunchy bacon, hell yes to sausage and pork especially bar-b-q pork, why I can even include hot dogs. This not to say I don't try to eat a balanced diet with plenty of fish, fruit and greens and oh yes pie. Now about this “bits-o-bacon chicken”, this a double threat to most but for me it was such a treat I locked the door, cause I didn't want to share with the devil. You will see by the picture I didn't monkey around with a fancy side, just some crisp lettuce with “you guessed it” some bacony thousand island dressing (and a beer). The cap'n knows that some days the fish just won't bite!

adapted from
Cap'n Charlie's Bits-of-Bacon Fried Chicken
  • 2 chickens (2 1/2–3 pounds each), cut in small serving pieces with skin intact
  • 1 cup milk ( an overnight soak in buttermilk will give your chicken some tang and tenderize it too)
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • Generous sprinkling of freshly ground black pepper
  • Pinch of Cayenne
  • 1/2 pound slab lean bacon, minced.

    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.


    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.

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