Description
Experience the delightful crunch of beef bacon wrapped around tender chicken in this irresistible dish. Perfect for impressing guests or enjoying a cozy weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- Thinly sliced beef bacon
- Panko breadcrumbs
- All-purpose flour
- Large eggs
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Smoked paprika (optional)
- Dried herbs like oregano or thyme (optional)
- Vegetable oil, canola oil, or grapeseed oil for frying
- Honey-mustard or non-alcoholic BBQ sauce (optional)
Instructions
- Prepare the Beef Bacon: Lay your beef bacon strips in a single layer in a cold skillet. Turn the heat to medium-low and cook slowly, turning occasionally, until it's deeply golden brown and very crispy. Transfer the crispy bacon to a plate lined with paper towels to drain. Let it cool completely, then finely crumble it.
- Prep the Chicken: Take your chicken breasts and place each one between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy rolling pin, pound them evenly to about ¼-inch thickness. Season both sides of your pounded chicken cutlets generously with salt, pepper, garlic powder, and onion powder.
- Set Up Your Breading Station: Arrange three shallow dishes or pie plates in an assembly line. In the first dish, place your all-purpose flour. In the second dish, whisk your eggs until well combined. In the third dish, combine the panko breadcrumbs with your finely crumbled crispy beef bacon and mix thoroughly.
- Bred the Chicken: Take one seasoned chicken cutlet and dredge it thoroughly in the flour, shaking off any excess. Dip it into the whisked eggs, ensuring it’s fully coated, letting any excess drip off. Press the chicken into the panko-beef bacon mixture, making sure it’s completely covered. Place the breaded cutlet on a clean plate or baking sheet. Repeat with the remaining chicken pieces.
- Heat the Oil: In a large, heavy-bottomed skillet, pour about 1-2 inches of your chosen frying oil. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C).
- Cook the Chicken: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring you don't overcrowd the pan. Cook for 3-5 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Serve: As each piece finishes cooking, transfer it to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Let the chicken rest for a couple of minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: For optimal crunch, chill the breaded chicken in the refrigerator for 15-20 minutes before frying. Use a thermometer to maintain oil temperature between 350-375°F for best results.