In this pan fried chicken in bacon grease the chicken is seasoned and pan-fried, then topped with crispy bacon. It's easy and even tastier than traditional keto bacon-wrapped chicken.
Course dairy free, gluten free, keto, Main Course, paleo, whole30
8oz.Baconpreferably nitrate and sugar free (can use more if desired)
1tsp.Sea Salt
1tsp.Onion Powder
¼tsp. Ground Pepper
½tsp.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.
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.