Bits-Of-Bacon Fried Chicken
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INGREDIENTS 2 chickens, 2-1/2 to 3 pounds each, cut in small serving pieces with skin intact
1 cup milk
1 egg
1/2 cup all-purpose flour
1 teaspoon salt
Generous sprinkling of ground black pepper
Pinch of cayenne
1/2 pound slab lean bacon, mincedPrepare chicken pieces and set aside.
Thoroughly beat milk with egg in a bowl or casserole dish large enough to hold chicken. Soak chicken in milk-egg mixture and refrigerate for 1 hour.
Mix flour, salt, black pepper, and cayenne. Dredge chicken on all side in flour mixture.
Spread minced bacon pieces over the bottom of a large, heavy (cold) skillet. Do not cover skillet.
Arrange chicken pieces on top of bacon in a single layer. Fry very slowly for 45 to 50 minutes, until chicken is tender. Turn carefully with tongs as chicken browns and bacon bits adhere to the pieces. Remove chicken from the skillet with tongs and drain on paper towels. Sprinkle any loose bacon pieces over chicken before serving.