BACON-WRAPPED CHICKEN TENDERS
Turkey bacon-wrapped chicken tenders with the perfect balance of smoky and sweet. Using smoked paprika makes them taste like they came straight off a barbecue grill.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.
- Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.
- Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.
- Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.
- Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 13.9 g, Cholesterol 83.5 mg, Fat 7.5 g, Fiber 0.6 g, Protein 27.7 g, SaturatedFat 2 g, Sodium 685.3 mg, Sugar 12.4 g
BACON AND CHICKEN FRIED RICE
Great side dish that doesn't take long to prepare and has lots of flavor. Don't cook the bacon too much; you don't want it to have a crunchy texture. This makes excellent leftovers!
Provided by ljburrill
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
- Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
- Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
- Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 42.4 g, Cholesterol 56.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1668.2 mg, Sugar 0.8 g
CHICKEN FRIED BACON W/CREAM GRAVY
Bacon - it's the icecream of the meat world, high in Vitamin-G (grease) and bound to make the food police crazy! This side of fat douple-dipped in fat then fried in fat & served with a side of fat (cream gravy) recipe comes from Sodolak's Original Country Inn restaurant in Snook, Texas. Cream gravy is my own recipe. I do not admit to ever making fried bacon so prep time is a guesstimate ;)
Provided by GeeWhiz
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over med-high heat.
- Whisk egg and milk together in a bowl.
- Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
- Double dip - first in the egg mixture, then into the flour and repeat.
- Fry in oil until golden brown.
- Serve with cream gravy for dipping; also good served with steak.
- To make cream gravy:.
- Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.
BACONATED FRIED CHICKEN
My recipe for "baconated" (bacon-marinated) Southern fried chicken. The bacon fat helps the skin cook up crisp, and seal in the juices. The whole eggs compliment the bacon flavor perfectly, and lend a crispness to the breading. Try it... you'll love it.
Provided by The Spice Guru
Categories Chicken Breast
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- NOTE: STRAIN HOT BACON DRIPPINGS THROUGH A FINE SIEVE TO REMOVE ALL DEBRIS BEFORE USING. USE REAL ALLSPICE, NOT A CINNAMON//CLOVE/NUTMEG SUBSTITUTE.
- PLACE chicken into a large saucepan (with accompanying lid); WEARING disposable gloves, sprinkle chicken pieces with salt and freshly ground pepper; RUB seasonings well into chicken; POUR bacon drippings over chicken; RUB again until chicken is thoroughly coated; REFRIGERATE for a minimum of 2 hours to overnight, turning as needed.
- IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
- IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
- SERVE and enjoy!
Nutrition Facts : Calories 285.4, Fat 12.2, SaturatedFat 4.5, Cholesterol 132.2, Sodium 1612.8, Carbohydrate 34.6, Fiber 1.7, Sugar 0.3, Protein 8.3
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