Country Fried Floured Bacon Recipes

Steps:

• Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
• Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. However, the flour does a good job of keeping the bacon from sticking to each other.
• Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

Steps:

• Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
• Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
• Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
• Serve with Country Gravy.
• Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

Steps:

• Step 1-get 3 bowl, in the first bowl put flour, salt, and pepper, in the second bowl put the beaten eggs, and the last bowl put the bread crumbs.
• Step 2-open the bacon take a piece out place the bacon in the flour mixture.
• Step 3-take the floured bacon and dip it in the eggs
• Step 4-take the floured and egg dipped bacon and dip it in the bread crumbs.
• Step 5- place in a hot deep fat frier, cook until golden brown, take out and place on a paper towel.
• Step 6-repeat steps 2-5 until bacon is all gone
• Step 7-enjoy, good dipped in ranch.