Annals of appalling food

Chicken fried steak is a thing. So is chicken fried chicken, closely based on chicken fried steak (but essentially chicken Schnitzel or chicken Milanesa, an entirely reasonable culinary adventure). And now: chicken fried bacon, similarly based on chicken fried steak, but with no justification I can see beyond wretched excess for its own sake. The photo:

Chicken fried bacon with cream gravy from Snook, Texas in 2002

(Hat tip to Kim Darnell.)

Background in my 4/12/18 posting “chicken fried chicken”. The dish called chicken fried steak is not merely steak cooked like (Southern) fried chicken — coated and then fried (usually deep-fried, but sometimes pan-fried) — but is steak (a) boned, (b) pounded flat to tenderize it, and (c) pan-fried, then (d) served with a cream gravy. If you do this routine with chicken you get chicken fried chicken, sort of a cross between Wiener Schnitzel and Southern fried chicken.

Bacon is already boneless and flat, needs no tenderizing, and supplies its own copious fat, so there would seem to be little point in coating it with a substance that will  absorb fat from the pan, and then serving it with a gravy using pan drippings. But the adventurous will press on. From Wikipedia:

Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s. Frank Sodolak of Sodolak’s Original Country Inn in Snook, Texas, states that he invented the dish; however, a similar recipe in the Louisiana Cookery cookbook by Mary Land uses salt pork, the bacon of its day. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce.

Sodolak’s version of the dish acquired enough of a reputation to be featured in Texas comedian John Kelso’s Texas Curiosities. The entry states that “Things are not only bigger in Texas, they’re greasier” and that “it’s hard to imagine a more artery-clogging food.”

Sodolak’s version serves six strips of bacon, battered and fried, with a bowl of cream gravy. He and his restaurant were featured on a Texas Country Reporter episode; the web video has been watched hundreds of thousands of times on YouTube.

It seems not to have any appreciable amount of sugar in it, but otherwise it’s fats, carbs, and salt. No doubt it’s mortally tasty.



One Response to “Annals of appalling food”

  1. Joe Transue Says:

    Make it gluten free and I’ll try it in the name of science.

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