Baconated Fried Chicken - cooking recipe

Ingredients

CHICKEN
8 -12 pieces cut-up fryer chickens (Foster Farms)
salt & freshly ground black pepper
MARINADE
1/4 cup filtered hickory bacon drippings
EGGWASH
4 large eggs, beaten
BREADING
4 teaspoons fine sea salt
1 tablespoon fresh ground black pepper
1 3/4 teaspoons poultry seasoning
1 1/2 teaspoons sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 3/4 cups all-purpose flour
1/4 cup cornstarch
OIL
peanut oil

Preparation

NOTE: STRAIN HOT BACON DRIPPINGS THROUGH A FINE SIEVE TO REMOVE ALL DEBRIS BEFORE USING. USE REAL ALLSPICE, NOT A CINNAMON//CLOVE/NUTMEG SUBSTITUTE.
PLACE chicken into a large saucepan (with accompanying lid); WEARING disposable gloves, sprinkle chicken pieces with salt and freshly ground pepper; RUB seasonings well into chicken; POUR bacon drippings over chicken; RUB again until chicken is thoroughly coated; REFRIGERATE for a minimum of 2 hours to overnight, turning as needed.
IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315\u00b0F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315\u00b0F to 325\u00b0F, using a standard deep-fryer thermometer to gauge).
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170\u00b0F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
SERVE and enjoy!