Chicken Fried Bacon

Crunchy – Crispy – Smokey – DEEP FRIED BACON

The perfect appetizer served with dipping sauces




5 slices Wright® Brand Bacon, 8/10, 15lbs #10000042937 
1/8 cu. Egg Whites 
1 ½ cu. AP Flour 
1 ½ cu. Beer (*can sub Sprite/7-UP) 
½ tsp. Sea salt 
  1. Thaw the Bacon overnight in refrigerator.
  2. Pre heat convection oven to 425F
  3. Lay half the Bacon slices flat on a sheet pan in a single layer then cook for 8-10 minutes or until lightly browned but still pliable.
  4. Let bacon drain on a baking rack or paper towels. Any residual grease will cause the breading to coat incorrectly.
  5. Repeat process with as much bacon as you would like.
  6. Pre-heat fryer to 350F OR pour Canola oil into a pot to a depth of about 2 inches and heat over medium heat to 350F
  7. Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.
  8. Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.

Serve with your favorite dipping sauces.

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