Journals
When I start to cook my southern roots shine thru and thru. I sometimes get envious of bloggers who cook Amazing French Dishes and Pastries or Delish Vegan Recipes (since I am crunchy), but then I have to remind myself that my readers and friends, come back for my Southern Comfort Food.
I have a group of friends, we call ourselves “The Three Musketeers”, who I say in a jokingly (is that even a word lol) manner that they use me only for my food. Just kidding! No actually I’m not haha! I will casually mention a dish I am cooking or new recipe that I am testing for my blog, and they automatically ask what time dinner is. I’m actually really okay with it. See I am an introvert and I love being at home, alone, a lot. Problem is, the more time I am at home, the more I withdraw from the outside world.
This group of friends, “The Three Musketeers”, think they are being sneaky by coming to eat, all while intending to pull me back into the real world, but I have them all figured out. (: But in all reality, I think they are pretty amazing for wanting to check on me without making it seem too obvious.
Back to my cooking. I mentioned a couple weeks ago to one of “The Three Musketeers”, that I was trying a new fried recipe which included Petit Jean Bacon. Well, it just so happens that “Fried” and “Bacon” are her two most favorite words ever so she was automatically on that like “Flies on a Sticky Trap”! I’m not even for sure if she heard the rest of the ingredients or not. Of course, that meant the third musketeer must be included as well so it turned out to be a full blown dinner party.
I call my recipe “Deep Fried Chicken Bombs”, cause, oh baby they are the BOMB!
Here is what you need to serve 4:
4 large chicken breasts
4 slices of bacon (I use Petit Jean, I’m from Arkansas, what can I say)
1 mozzarella string cheese
Sounding good so far?
My batter consists of:
2 cups of flour
2 tsp black pepper
2 tsp salt (I use kosher)
1 tsp of cayenne pepper (optional)
2 cups of milk or buttermilk
1) I slit my chicken breasts down the sides, leaving them uncut at each end.
2) I cut the ends off of Jalapeno’s and clean out he insides.
5) Wrap a slice of bacon around your jalapeno
(if you like your bacon a little more cooked, I recommend frying slighty before wrapping)
6) Stuff your bacon wrapped jalapeno into the slit of your chicken breast.
7) Secure with toothpick to hold shut
9) Whisk your eggs and milk together in one bowl and your dry ingredients together in another bowl
10) Dip your chicken in egg mixture, then roll in flour mixture and dip back into egg mixture.
11) Drop your chicken into a fryer or skillet of oil (Trick here is to heat your oil very hot and turn half way down before frying the chicken to ensure it cooks on the inside as well as the outside.
*I use a cast iron dutch oven skillet. Its deep enough to completely cover chicken
*You can also use a fry daddy
You seriously cannot go wrong with these bad boys!
And speaking of Petit Jean Bacon, September 13th is the 2014 BACON BOWL!
The Bacon Bowl is the ultimate bacon cooking competition! They had an amazing inaugural event in 2013, and this one promises to be even better! This year’s competition will be in Bentonville, Arkansas on Saturday September 13. Among the special events this year is the Pig Out Bacon Eating Competition!
So in honor of everyone who loves BACON, one lucky reader, chosen at random thru Rafflecopter, will win two tickets to The 2014 Bacon Bowl!
*Winner will be notified by email.
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