As part of a healthy lifestyle, fried chicken is not high on the list of best meals. And chicken fried in bacon fat probably doesn’t belong on the list at all, but we are all human and we all need the occasional comfort of some hearty, down-home food. Chicken fried in bacon fat has a richer, smokier taste than chicken fried in plain oil. It’s no more difficult to cook fried chicken in bacon drippings than it is to cook it any other way.
Lay six bacon pieces in a cold frying pan and turn the heat to medium. Let the bacon cook, turning it once or twice, until it is completely cooked though and all of the fat has turned deep brown.
Remove the bacon to paper towels, and use it for something else. You can eat it or share it, whatever you prefer. You won’t need it again.
Pour the bacon drippings through a fine sieve into a bowl. Wipe out the frying pan with a wad of paper towels. Be careful not to burn yourself.
Fill a shallow dish with 2 inches of flour. Add pepper to taste and stir it around until it is well mixed with the flour.
Pour about 2 inches of milk into the second shallow dish and add a raw egg. Beat them together until they are completely mixed.
Dip your chicken pieces in the milk and egg mixture, then dredge them in the seasoned flour until they are thoroughly coated.
Return the bacon fat to the pan and heat it over medium-high heat. Lay the chicken pieces in the fat and fry them for 5 to 7 minutes, or until they get crisp and brown on the bottom.
Turn the chicken pieces with tongs to avoid piercing them. Fry them for another 5 to 7 minutes, or until they are crisp and golden brown.
Check the internal temperature of your chicken with an instant-read thermometer. Don’t let it touch any bones if you’re frying wings, drumsticks or thighs. The chicken is done when it has reached 165 degrees Fahrenheit.
Mix your bacon fat half and half with canola oil for a treat with less saturated fat.
Never try to eyeball whether chicken has cooked enough, as the color can be deceiving.