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Fried Bacon with Basil Aioli

Fried Bacon with Basil Aioli


Why deep fry bacon? Why not is the real question! Matt Basile shares another game viewing party essential — finger lickin' chicken fried bacon!

Fried bacon


6 slices smoked bacon, cut extra thick
4 cups buttermilk
8 eggs
6 cloves garlic
4 ounces parmesan cheese, freshly grated
1/2 cup fresh basil leaves, stems removed
6 cups canola oil
2 cups all purpose flour
1 tablepsoon kosher salt
2 tablespoons smoked paprika
1 tablepsoon garlic powder


  1. Have your butcher cut you extra thick smoked bacon, about a quarter inch thick. When you get home, cut each into three pieces. 
  2. Marinate the bacon in a mixture of six whisked eggs and buttermilk for six hours. 
  3. Meanwhile in a food processor puree three eggs, garlic, parmesan cheese and basil. 
  4. Slowly stream the mix in oil while machine is running to thicken up aioli. Add salt and lemon juice if needed. 
  5. In a bowl combine flour, salt, paprika and garlic powder. 
  6. Fill a deep saucepan with remaining canola oil to a depth of about one inch and heat to 340 F.
  7. Coat each piece of bacon in the flour mixture and press firmly so the flour sticks.
  8. Fry the coated bacon until golden brown. 

Fryer safety: Keep baking soda handy for a grease fire and use a thermometer.


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