This easy, one-skillet fried chicken in bacon grease recipe features crispy bacon on top of seasoned, juicy chicken thighs. It's easy and even tastier than traditional keto bacon-wrapped chicken.
Don't get me wrong, I love bacon-wrapped chicken and I've made many versions of it numerous times. However, I always have the same problem - getting the bacon super crispy without overcooking the chicken.
However, in this almost Keto Bacon-Wrapped Chicken recipe, the bacon is super crispy and the chicken is perfectly juicy.
This is because I cook them separately. First, you fry up the bacon until it's super crispy.
Then, you fry the chicken in the bacon grease, giving it an irresistible salty, smokey flavor. Then spoon the crispy bacon over the pan-fried chicken!
This method is easy and infuses so much more flavor than traditional bacon-wrapped chicken.
If you love bacon, you might want to also check out my Paleo And Low-Carb Bacon-Wrapped Meatloaf - it's a family favorite!
If you're looking to roast a whole chicken, I think you'll love this keto roasted chicken with herbed butter jus (sauce) or if you're looking for traditional fried chicken be sure to check out this gluten-free fried chicken from This Vivacious Life!
🐖 The bacon
Start by cutting some bacon into bite-sized pieces.
Heat a medium to large-sized skillet over medium heat. Once hot, separate the bacon pieces and cook in a single layer until crispy. Do not overcrowd the pan or the bacon won't get crispy. Cook in batches if needed.
Once the bacon is crispy, set it aside on a paper towel-lined plate and temporarily remove the pan from heat. Cover the bacon with foil to keep warm.
🐓 The chicken thighs
Mix together some sea salt, onion powder, pepper, and paprika in a small bowl. Then, evenly sprinkle the spice mixture over the thighs.
💭Tip: While you could technically use boneless, skinless chicken breasts, I recommend chicken thighs. They have more flavor and are more tender and juicy.
Pour off all the bacon fat from the pan except around 2 Tbsp. and place back over medium heat.
Once hot, add the chicken and cook 2 to 4 minutes per side, or until nicely browned and cooked through. Do not overcrowd the pan, cook in batches if needed.
Once it's all cooked, spoon the bacon over the chicken thighs and serve with roasted asparagus or this grilled zucchini from Healthy Seasonal Recipes!
Storage instructions
- Store: Pan-Fried Chicken in bacon grease is best eaten fresh but can be stored in the refrigerator for 3 to 5 days or frozen for up to 3 months.
- Reheat: This can be reheated in the microwave, or to get crispier bacon, reheat in a nonstick or cast-iron skillet over medium heat. If frozen, thaw before reheating.
💭 Top tips
- When cooking the bacon, cook in a single layer and do not overcrowd the pan. If the pan is over-crowded, it will not get crispy. So cook in batches if needed. Also, be sure to cook over medium heat. If the pan is too hot it will burn.
- I recommend chicken thighs instead of breasts. Chicken thighs have more flavor and are more tender and juicy.
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And this Keto Air Fryer Beef Jerky from My Life Cookbook and Garlic Butter Chicken from Michigan To The Table look great too!
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📖 Recipe
Pan Fried Chicken In Bacon Grease
Ingredients
- 8 Boneless, Skinless Chicken Thighs
- 8 oz. Bacon - preferably nitrate and sugar free (can use more if desired)
- 1 tsp. Sea Salt
- 1 tsp. Onion Powder
- ¼ tsp. Ground Pepper
- ½ tsp. Paprika
Instructions
- Slice bacon crosswise into 1-inch sections, then separate the bacon pieces so they aren't stuck together.
- Heat a medium to large sized skillet over medium heat. Once hot, place bacon into the pan in a single layer and cook until the bottom is browned, without touching. Then, stir the bacon and finish cooking until the bacon is crispy. Cook in batches if needed. Once crispy, set aside on paper towel lined plate and cover with foil to keep warm. Temporarily remove pan from heat.
- In a small bowl, combine the sea salt, onion powder, pepper, and paprika. Evenly sprinkle the spice mixture over both sides of the chicken thighs.
- Drain off all but about 2 Tbsp. of the bacon fat and place pan back over medium heat.
- Once hot, add the chicken and cook for 4-5 minutes per side, or until nicely browned and cooked through. Do not overcrowd pan, cook in batches if needed.
- Once the chicken is cooked, spoon the bacon over the chicken and serve. Serve with roasted asparagus if desired.
Add Your Own Notes
Notes
- When cooking the bacon, cook in a single layer and do not overcrowd the pan. If the pan is over-crowded it will not get crispy. So cook in batches if needed. Also, be sure to cook over medium heat. If the pan is too hot it will burn.
- I recommend chicken thighs instead of breasts. Chicken thighs have more flavor and are more tender and juicy.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
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