• Cut the bacon into 1 inch pieces and fry it until it is crisp. Drain on paper towels and set aside.
• Reserve about 1/4 cup of the bacon fat in the pan for frying the chicken.

TO Make the Chicken

• Cut the chicken into 1-inch pieces.
• Put the chicken into a large bowl.
• Mix the cayenne, garlic, white pepper, and parsley.
• Coat the chicken with the spices and then add the flour and mix enough to coat again.
• Set the pan with the bacon fat back on the stove over high heat. Get the bacon fat nice and hot. but not smoking.
• When the fat is hot, add your chicken to the pan. (To test, add one piece; it should sizzle)
• Let the chicken cook, untouched, for about 3 minutes until the edges start to become opaque.
• You want to create a gorgeous brown crust on the bottom.
• Flip each piece over and fry for about another 3 minutes.

To Make the Dish

• Pour the maple syrup over the chicken; it will bubble.
• Sprinkle with the cooked bacon.
• Toss the whole thing together to coat the chicken and bacon. Let cook on high heat for another 2 minutes.
• Pour the whiskey into the pan (have a lid handy in case it flares up; just cover with the lid).
• Let the whiskey bubble for a minute or two, then toss to combine everything.
• Cook for another 2-3 minutes until the maple syrup and whiskey have coated the chicken with the amazing sauce.
• Serve over white, buttered rice.
• Garnish with sliced green onion.