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Honey & Bacon Fried Chicken With Lemon Gravy

Honey & Bacon Fried Chicken With Lemon Gravy recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 59.8
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
  • 1 Chicken; about 4 lbs,cut in
Directions
  1. 1
    Place the chicken pieces in a shallow glass dish or ceramic bowl.
  2. 2
    Combine the honey with the white wine vinegar and pour over the chicken, turning the pieces to coat evenly.
  3. 3
    Cover and let the chicken stand in the marinade for 2 hours.
  4. 4
    While the chicken marinates, sauté the bacon strips in a 12-15 inch cast iron skillet over medium heat until crisp.
  5. 5
    Remove bacon and drain on paper towels, then crumble into small pieces and set aside.
  6. 6
    Add the vegetable shortening to the bacon drippings remaining in the skillet and heat over medium-low heat until hot.
  7. 7
    Remove the chicken pieces from the marinade and pat them dry with paper towels.
  8. 8
    In a shallow bowl or on a plate, combine the all-purpose flour, whole wheat flour, salt, and freshly ground black pepper.
  9. 9
    Coat the chicken pieces well with the flour mixture, shaking off any excess.
  10. 10
    Set aside 1 tablespoon of the remaining flour mixture for the gravy.
  11. 11
    Gently place the floured chicken pieces, skin side down, into the hot grease in the skillet.
  12. 12
    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.
  13. 13
    Preheat the oven to 375ðF (190ðC).
  14. 14
    Transfer the fried chicken to a paper bag-lined plate to drain briefly, then arrange on a shallow heatproof serving platter.
  15. 15
    Place the chicken in the oven for 12 to 15 minutes to finish cooking and keep warm.
  16. 16
    Meanwhile, discard all but 1 tablespoon of the drippings from the skillet.
  17. 17
    Stir in the reserved 1 tablespoon of flour mixture and cook, stirring constantly, for 2 minutes to form a roux.
  18. 18
    Whisk in the chicken stock and heavy cream, scraping up any browned bits from the bottom of the skillet.
  19. 19
    Cook over medium heat, stirring frequently, until the gravy thickens, about 5 minutes.
  20. 20
    Reduce heat to low and stir in the lemon juice and hot pepper sauce.
  21. 21
    Season with additional salt and pepper to taste.
  22. 22
    Stir in the chopped fresh chives.
  23. 23
    Spoon some of the warm gravy over the chicken pieces and sprinkle with the reserved crumbled bacon.
  24. 24
    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.

Keywords: chicken, bacon, honey, lemon, gravy, fried, southern, comfort food, pan-fried, marinated, crispy, dinner, family meal, homemade, bacon drippings, chives, whole wheat, pantry staples
Read it online: https://www.chefs-mate.com/recipe/honey-bacon-fried-chicken-with-lemon-gravy/