 Chicken fried bacon with cream gravy from Sodolak's Original Country Inn in Snook, Texas | |
| Course | Appetizer |
|---|---|
| Place of origin | United States |
| Region or state | Texas |
| Serving temperature | Hot |
| Main ingredients | Bacon, batter dip |
| Variations | With gravy |
Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s.[1] Frank Sodolak of Sodolak's Original Country Inn in Snook, Texas, states that he invented the dish; however, there is a similar recipe in the 1954 cookbook Louisiana Cookery by Mary Land which uses salt pork instead of bacon.[2] It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce.
- ^ Kelso, John (January 16, 1999). "Would you like double grease with that?". South Coast Today. Archived from the original on October 29, 2013. Retrieved February 9, 2009.
- ^ Land, Mary (1954). Louisiana cookery. Baton Rouge: Claitor's. ISBN 0-87511-070-3. OCLC 952194.
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