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 Finish 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.