This post is written in partnership with Petit Jean Meats. All stories and opinions and recipes are my own.
Y’all. I can’t even tell you how good this Chicken Fried Chocolate Covered Bacon recipe is. Like seriously. A little sweet. A little salty. OMG…is your mouth watering yet?? And it’s the perfect tailgating party food. Pick one up and enjoy by itself or with a dipping sauce. I paired mine with a raspberry dipping sauce and just yum. That’s all I got. You’ve got to try it!!
Thick Cut Bacon, cooked
1 pkg of Semi-Sweet Chocolate Chips
1/4 of Heavy Cream
1 T. Butter
1/2 c. flour
Canola Oil (enough to be 1-2″ of oil in your pan)
Powdered Sugar for Dusting
1. Cook your bacon (however much you want…chocolate sauce easily covers 12-15 pieces of bacon if not more). I cooked mine in the oven…400 degrees for 15-18 minutes. Let drain/cool on a paper towel. Get as much grease off as you can with paper towels.
2. Make your chocolate sauce. Dump the bag of chocolate chips into a small saucepan. Add the heavy cream and butter. Heat until melted and stir frequently! I made a make-shift double boiler (added another pan of water underneath my chocolate pan and heated the water which then heats the chocolate without burning it).
3. Once the chocolate has cooled a bit, dip your bacon in the chocolate and then set on a piece of wax or parchment paper on a cookie sheet. Once all the bacon is coated in chocolate and on the cookie sheet, place in freezer. Freeze for 30 minutes.
4. Prepare the chicken fried mixture. One pan for the flour and salt. One pan for the milk and egg. Heat your oil to 350 degrees. Make sure it doesn’t get any hotter than that.
5. Whisk the egg and milk together.
6. Mix the flour and salt together.
7. Once the 30 minutes has passed, get the bacon out of the freezer. Work quickly so the chocolate doesn’t begin to melt being in room temperature.
8. Coat the chocolate covered bacon in the egg mixture and then the flour mixture. Then repeat with the egg mixture and then again with the flour mixture. Slowly drop the bacon into the hot oil.
9. Fry until golden brown. (1-2 minutes max) I cooked 1 piece at a time, but depending on the space of your frying pan, don’t do any more than 4 at a time.
10. Drain on a plate covered in paper towels. Dust with powdered sugar.
11. In a small saucepan, put 1/3 of the Raspberry Jam into the saucepan. Heat on low until liquid and reduced just a bit. Remove from heat, but continue stirring often until ready to serve.
**Watch the heat of your oil. Do not let it go above 350 degrees. You will see some of the chocolate “spill” out into the oil and your oil will start to turn a chocolatey color. No worries. That’s normal.
**These would probably be really good with a spicy dark chocolate dipping sauce too!
**I used Petit Jean Meats Hickory Smoked Bacon.
**I used Ghiradelli Semi-Sweet Mini Chocolate Chips.
**I used Smuckers Seedless Raspberry Jam.
Like this recipe? Check out my other recipes here!