Bacon Wrapped Fried Chicken Food

BACON WRAPPED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
• Rub half of the spice mixture all over the chicken breasts.
• Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
• Sprinkle the remaining brown sugar mixture over the top of the chicken.
• Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings.
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 200C/390F (fan forced / convection) (Note 3)
• Line tray with baking paper.
• Combine Seasoning in a small bowl. Place brown sugar in a separate bowl.
• Coat chicken in Seasoning, shaking off excess. Place on one end of bacon and roll up, finishing with the seam side down. Repeat with remaining chicken.
• Coat chicken in sugar - use your fingers to rub it on if required. Place on baking tray.
• Drizzle with olive oil (helps make it brown faster, optional)
• Bake for 25 minutes. If the bacon is not golden enough for your taste, switch on the broiler for a few minutes.
• Brush the juices on the tray onto the bacon to make it glossy and juicy. Serve on mashed potatoes, drizzled with extra pan juices if desired!

BACON WRAPPED FRIED CHICKEN

Steps:

• 1. cut your chicken into tender sized pieces add your seasonings to your chicken and stir them around with your hands to make sure they are coated well, then wrap each piece in one or two slices of bacon dip them in flour and put in hot grease until golden brown on both sides. they are great

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

DEEP-FRIED BACON, CHICKEN AND CHEESE BALLS

Steps:

• Dice chicken and bacon ,mix together in a medium bowl and season with salt and pepper.
• Add Parsley ,Cheese ,Mayonaise and flour and mix well.
• Press mixture into approx 1 inch round balls.
• Roll the balls in bread crumbs until balls become firm enough to deep fry.
• Put in fridge for an hour or two then deep fry 180c until golden brown (Approx 10min).
• Serve with fresh salad or cherry tomatoes.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

PHILLY BACON WRAPPED CHICKEN WITH FRIED GREEN BEANS

Steps:

• Mix cream cheese, chives and lemon juice in a bowl.
• Preheat oven to 350.
• Slice a slit in the chicken breast and use your fingers to create a pocket. Fill chicken with 1/4 of your cream cheese mixture and secure closed with toothpicks.
• Wrap chicken in bacon (2 pieces each) and bake in oven for 45 min or until chicken is cooked throughout.
• Green Beans (start prep when chicken has been cooking about 30min).
• Slice bacon into 1/2 inch strips.
• Pan fry bacon and onions until bacon is crispy.
• Turn frying pan to low and mix in green beans.
• Pan fry beans on low for 10 min or until cooked.

CHICKEN FRIED BACON W/CREAM GRAVY

Steps:

• Heat oil in a frying pan over med-high heat.
• Whisk egg and milk together in a bowl.
• Place flour in another bowl - season it if you'd like (garlic, pepper, salt, lemon, cajun, etc.).
• Double dip - first in the egg mixture, then into the flour and repeat.
• Fry in oil until golden brown.
• Serve with cream gravy for dipping; also good served with steak.
• To make cream gravy:.
• Put drippings or butter in a sauce pan over med-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 & whisk until the gravy thickens; Whisk in the cream, salt & pepper.