Sodolak's Original Country Inn

I had first learned of chicken fried bacon in 2006, when Bob Phillips‘ video review of the creation found its way onto YouTube. Judging from Phillips’ harrying soundtrack cues and and the general hype-for-hype of “bacon mania,” one might expect a dish so extreme that it defies all good sense.

Fortunately, the reality of Sodolak’s chicken fried bacon differs greatly from the fantasy that has propelled it into the limelight. Those who expect the extreme, the chic or the vulgar are bound to be disappointed by what is little more than an appetizer, albeit a calorically prodigious one. The process behind this dish couldn’t be more transparent: Coat six strips of raw, thin-sliced bacon in lightly seasoned batter. Deep fry. Serve hot.