30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crispy Chicken Fried Bacon
A sophisticated take on crispy chicken, featuring a double-fry technique for maximum crunch, a finely ground smoked bacon 'dust', and a luxurious truffle aioli.
Total Time
90
Yield
4
Calories
850 cal
Difficulty
Hard
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
Large, heavy-bottomed pot, Food processor, Shallow dish, Wire rack, Paper towels •
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Instructions
Brine Chicken in buttermilk, apple cider vinegar, and hot sauce for at least 4 hours, or overnight.
Cook Bacon until very crispy. Reserve 2 slices for garnish. Process remaining bacon in a food processor until it forms a fine dust. Set aside.
In a shallow dish, combine cake flour, potato starch, Old Bay seasoning, garlic powder, salt, and pepper.
Prepare Truffle Aioli by whisking together mayonnaise, truffle oil, minced garlic, and lemon juice in a small bowl. Set aside.
Heat Peanut oil in a large, heavy-bottomed pot to 325°F (163°C).
Dredge brined Chicken in the flour mixture, ensuring it is fully coated.
Fry Chicken in batches for 6-8 minutes, until lightly golden. Remove and place on a wire rack to cool completely.
Increase oil temperature to 375°F (190°C).
Re-fry Chicken for 3-4 minutes, until deeply golden brown and extremely crispy.
Remove Chicken from oil and place on a paper towel-lined plate to drain.
Immediately coat Chicken with the smoked bacon dust.
Garnish with crumbled bacon and serve hot with Truffle Aioli.
