Recipes Breakfast and Brunch Meat and Seafood Bacon Country Fried Floured Bacon 4.3 (10) 9 Reviews 5 Photos OOh's and Mmmm's before, during, and after eating this bacon will become common place for your household. Every time I just suggest cooking this recipe, those sounds begin. My grandmother, my mother, and I cook this bacon for our family and friends, and it is always a favorite once it has been tried by one and all. This is excellent for breakfast, snacks, or upgrade your BLT to a place it has never been before. Once you have had bacon this way, it will be very hard to go back to the way you did it before you discover this treasure of a recipe. Something so simple CAN be so wonderful! Submitted by MomMom Updated on June 15, 2014 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 5 5 5 5 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 55 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 pound thick sliced bacon 1 ½ cups half-and-half cream 2 cups flour ¼ teaspoon salt ½ teaspoon ground black pepper ¼ pinch white sugar 2 cups vegetable oil for frying Directions Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor. Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. However, the flour does a good job of keeping the bacon from sticking to each other. Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel. Cook's Notes: You can use whole milk in place of the half and half. Use 1 to 2 cups, depending on the size of your bacon slices. Editor's Note: The nutrition data for this recipe includes information for the full amount of the breading and marinade ingredients. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 430 Calories 25g Fat 35g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 430 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 44% Cholesterol 50mg 17% Sodium 696mg 30% Total Carbohydrate 35g 13% Dietary Fiber 1g 4% Total Sugars 0g Protein 15g 31% Vitamin C 1mg 1% Calcium 73mg 6% Iron 2mg 13% Potassium 266mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved