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, there is a similar recipe in the 1954 cookbook Louisiana Cookery by Mary Land which uses salt pork instead of bacon. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce.
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| - Chicken fried bacon (en)
- Chicken fried bacon (es)
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| - 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, there is a similar recipe in the 1954 cookbook Louisiana Cookery by Mary Land which uses salt pork instead of bacon. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce. (en)
- El chicken fried bacon (‘panceta rebozada’) consiste en tiras de panceta mojadas en rebozado y fritas, al estilo del chicken fried steak (‘filete campero frito’). Es una receta estadounidense introducida en Texas a principios de los años 1990. La invención del plato se acredita a Frank Sodolak, del Sodolak's Original Country Inn en Snook (Texas). Suele servirse como aperitivo con gravy campestre o de nata para mojar o como salsa. Sodolak sirve seis tiras de panceta, rebozadas y fritas, con un cuenco de gravy de nata. (es)
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| - Chicken fried bacon with cream gravy from Sodolak's Original Country Inn in Snook, Texas (en)
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| - 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, there is a similar recipe in the 1954 cookbook Louisiana Cookery by Mary Land which uses salt pork instead of bacon. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce. (en)
- El chicken fried bacon (‘panceta rebozada’) consiste en tiras de panceta mojadas en rebozado y fritas, al estilo del chicken fried steak (‘filete campero frito’). Es una receta estadounidense introducida en Texas a principios de los años 1990. La invención del plato se acredita a Frank Sodolak, del Sodolak's Original Country Inn en Snook (Texas). El plato adquirió la suficiente reputación como para aparecer en el libro del cómico John Kelso Texas Curiosities, donde se afirma que «la cosas no son solo más grandes en Texas, sino más grasientas» y que «es difícil imaginar una comida que atasque más las arterias». Ha ido ganando popularidad, apareciendo en cada vez más cartas de restaurantes. Suele servirse como aperitivo con gravy campestre o de nata para mojar o como salsa. Sodolak sirve seis tiras de panceta, rebozadas y fritas, con un cuenco de gravy de nata. (es)
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