Honey & Bacon Fried Chicken With Lemon Gravy
Description
This Southern-inspired dish features chicken pieces marinated in a sweet and tangy honey-vinegar mixture, then coated in a blend of all-purpose and whole wheat flour for an extra-crispy crust. The chicken is pan-fried in bacon-infused shortening until golden brown and fully cooked. A rich, creamy lemon gravy is whisked up in the same skillet using the flavorful drippings, finished with fresh chives and a hint of heat. Crumbled bacon is sprinkled on top for a smoky crunch. Perfect for a hearty weeknight dinner or a comforting weekend meal, this recipe balances sweet, savory, and tangy flavors beautifully.Ingredients
Directions
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Place the chicken pieces in a shallow glass dish or ceramic bowl.
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Combine the honey with the white wine vinegar and pour over the chicken, turning the pieces to coat evenly.
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Cover and let the chicken stand in the marinade for 2 hours.
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While the chicken marinates, sauté the bacon strips in a 12-15 inch cast iron skillet over medium heat until crisp.
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Remove bacon and drain on paper towels, then crumble into small pieces and set aside.
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Add the vegetable shortening to the bacon drippings remaining in the skillet and heat over medium-low heat until hot.
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Remove the chicken pieces from the marinade and pat them dry with paper towels.
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In a shallow bowl or on a plate, combine the all-purpose flour, whole wheat flour, salt, and freshly ground black pepper.
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Coat the chicken pieces well with the flour mixture, shaking off any excess.
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Set aside 1 tablespoon of the remaining flour mixture for the gravy.
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Gently place the floured chicken pieces, skin side down, into the hot grease in the skillet.
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Fry the chicken slowly over medium-low heat, turning as needed, until crisp and the juices run clear when pricked with a fork, about 20 minutes per side.
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Preheat the oven to 375ðF (190ðC).
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Transfer the fried chicken to a paper bag-lined plate to drain briefly, then arrange on a shallow heatproof serving platter.
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Place the chicken in the oven for 12 to 15 minutes to finish cooking and keep warm.
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Meanwhile, discard all but 1 tablespoon of the drippings from the skillet.
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Stir in the reserved 1 tablespoon of flour mixture and cook, stirring constantly, for 2 minutes to form a roux.
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Whisk in the chicken stock and heavy cream, scraping up any browned bits from the bottom of the skillet.
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Cook over medium heat, stirring frequently, until the gravy thickens, about 5 minutes.
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Reduce heat to low and stir in the lemon juice and hot pepper sauce.
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Season with additional salt and pepper to taste.
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Stir in the chopped fresh chives.
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Spoon some of the warm gravy over the chicken pieces and sprinkle with the reserved crumbled bacon.
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Serve immediately, passing the remaining gravy on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinating the chicken in honey and vinegar helps tenderize the meat and adds a subtle sweetness that complements the savory bacon.
Patting the chicken dry before dredging ensures a crispier crust and prevents the flour from clumping.
Using bacon drippings to fry the chicken adds a deep, smoky flavor that enhances the overall dish.
If you prefer a lighter option, you can bake the chicken at 400ðF (200ðC) for 35-40 minutes instead of frying, though the texture will differ.
The lemon gravy can be made ahead and reheated gently on the stove, adding a splash of cream if it thickens too much.
Whole wheat flour adds a nutty flavor and slightly crispier texture compared to using all-purpose flour alone.
