Fried Chicken Carbonara

Directions

1. In a deep cast iron skillet or dutch oven, preheat at least 3 inches of oil to 350°F.

2. Pour the box of Chica Licka Bam Bam Crispy Coating into a shallow dish for dredging. In a separate shallow dish, combine the whole egg and buttermilk. Dredge the chicken into the Crispy Coating, then into the buttermilk, and then back into the Crispy Coating, making sure to press the coating in.

3. Fry the chicken at 350°F for 6-8 minutes or until golden brown and cooked to an internal temperature of 165°F. Move fried chicken to rest on a wire rack.

4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions.

5. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 8 minutes. Add the garlic and cook for an additional 30 seconds.

6. In a medium bowl, whisk together two whole eggs and two yolks, pecorino romano cheese, black pepper, and a pinch of salt.

7. When the pasta is done, reserve ½ cup of the pasta water, then drain the pasta and add it to the skillet with the pancetta or bacon. Toss to combine.

8. Remove the skillet from the heat and let it cool for a minute. Then, pour the egg mixture over the pasta and quickly toss to coat. The heat from the pasta and pancetta or bacon should cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water.

9. Slice the crispy chicken and add it on top of the pasta and serve immediately, garnished with additional pecorino romano cheese, black pepper, and Italian parsley if desired.