CORN AND BACON FRITTERS

6-8 Chicken Pieces
6-8 Pieces Thick-cut Bacon or 2/3 cup cooked and crumbled
2 Cups Bisquick
1 Egg
1/2 Cup Milk
Salt and Pepper to taste (lots of Pepper)
Few Drops of Hot Sauce
5 large Ears of Corn, husked, cut off whole kernels
1 Large Bunch Green Onions, chopped
2 Tablespoons Fresh Parsley, minced
Olive Oil and Butter for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet, heat 1 Tbsp. each of olive oil and butter. When the fat is hot, add the pancake mixture, use about 1 Tbsp. per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while fixing the rest of these. Very good. Can used frozen corn if you do not have fresh. Just let unthaw.