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 ;)

• Ready In: 30 mins
• Serves: 6

Ingredients

• Fried Bacon

• 1  lb  thick sliced bacon, cut in half
• 1  egg
• 1⁄2 cup milk (or cream or half & half)
• 1⁄2 cup flour
•  spices (optional)
•  oil (for frying)

• Cream Gravy

• 3  tablespoons  drippings or 3  tablespoons butter
• 3  tablespoons flour
• 2  cups milk
• 2  tablespoons heavy cream (whipping)
•  salt and pepper, heavy on the pepper

Directions

1. Heat oil in a frying pan over med-high heat.
2. Whisk egg and milk together in a bowl.
3. Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
4. Double dip - first in the egg mixture, then into the flour and repeat.
5. Fry in oil until golden brown.
6. Serve with cream gravy for dipping; also good served with steak.
7. To make cream gravy:
8. 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.