Fried Floured Bacon

Country Fried Floured Bacon

Beautiful. Crazy. Bacon can’t help but amaze me. We found this new recipe at, and it might as well have cowboy boots and down-home roots because it’s country. 

Country Fried Floured Bacon



Prep time


Cooking time





Breaded and fried bacon is sure to set the tone for a great summer of sunshine, country music and quality company. Wow your barbecue guests or hog it all; it’s so good no one could blame you.


  • 1 pound thick sliced bacon

  • 2 cups half-and-half cream

  • 2 cups flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 pinch white sugar

  • 2 cups vegetable oil for frying


  • Place the bacon in a shallow dish with the half-and-half. Let the bacon soak for a minimum of 30 minutes, but no more than 2 hours.  Good things take time.
  • Combine the flour, salt, pepper, and sugar and stir until blended. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. However, the flour does a good job of keeping the bacon from sticking to each other.
  • Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.


  • This recipe was adapted from The original post can be found here.

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