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Chicken Fried Bacon with Cream Gravy

Chicken Fried Bacon

Chicken Fried Bacon with Cream Gravy is great as an appetizer, for breakfast or as a side dish!



  • 6 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 quart (4 cups) buttermilk
  • 2 pounds bacon
  • Vegetable or canola oil for frying

Cream Gravy

  • 3 tablespoons drippings or 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 tablespoons heavy cream (whipping)
  • Salt and pepper, heavy on the pepper


  1. Bacon: In a large bowl, whisk together the flour, baking powder, salt and pepper. Place half of this mixture in a large, flat baking dish.
  2. Pour half of the buttermilk in a separate large baking dish.
  3. Dip each bacon strip first in the buttermilk, then in the seasoned flour. Set the bacon aside on a rack for a few minutes to allow the flour to absorb some of the buttermilk to form a good coating. For an extra crispy coating, dredge the bacon once more in just the flour mixture.
  4. Heat about 1 1/4 inches of vegetable oil in a large frying pan (or in a deep fryer) until a thermometer inserted reads 350 degrees F.
  5. Fry the bacon, a few strips at a time (don't crowd the pan or fryer), until the strips are golden brown on both sides, about 2 minutes per side. Drain the bacon on a rack. Continue until all of the bacon is fried.
  6. Allow the bacon to cool for a few minutes, then serve with the Cream Gravy.
  7. Cream Gravy: Put drippings or butter in a sauce pan over medium-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat and whisk until the gravy thickens; Whisk in the cream, salt and pepper.