Kentucky Fried Bacon

Preparation info

  • Makes

    8 to 10 slices

    • Difficulty


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

You can eat confited bacon as is, served on a salad, or in between bread for a sandwich that rivals brisket, but being one that can’t leave well enough alone, I bread the slices, then deep-fry them for my Kentucky Fried Bacon Tacos and topped with pickled vegetables for my banh mi.


  • 2 pounds (910 g) Bacon Confit, wrapped in foil and chilled for at least 4 hours
  • 1 cup (125 g) all-purpose flour
  • 3 large eggs
  • 2 cups (160 g) panko bread crumbs
  • Hot sauce
  • Salt and freshly ground black pepper
  • 2 cups (480 ml) vegetable oil


    Slice the bacon, crosswise, into slices 1 inch (2.5 cm) thick. Put the flour, eggs, and panko in three separate shallow baking dishes or bowls. Whisk the eggs until smooth, add a few dashes of hot sauce, and season with salt and pepper.

    Heat the oil in a deep medium-size sauté pan over medium heat until it begins to shimmer or registers 350°F (175°C) on an instant-read thermometer.

    Dredge the bacon slices in flour and tap off any excess, then dip in the egg and let excess drip off, then dredge in the bread crumbs, pressing lightly to make sure they stick.

    Fry the bacon, in batches, until golden brown on both sides, about 3 minutes total. Drain on paper towels. Cooked bacon can be kept, tightly covered, in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F (175°C) oven until heated through and crispy, about 10 minutes.