Prepare the draining station and heat the oil

• Line a rimmed baking sheet with paper towels and set a wire rack inside.
• Heat the peanut oil in a large deep skillet or Dutch oven over medium heat to 175 °C.

Season the bacon

• Cut the bacon in half crosswise.
• Season evenly on both sides with the multi-purpose seasoning.

Make the seasoned flour

• Whisk together the flour, salt, pepper and paprika in a shallow bowl.
• Add more multi-purpose seasoning to the flour if desired.

Make the egg wash

• Whisk the eggs, beer and maple syrup together in a separate shallow bowl.

Coat the bacon

• Coat each piece of bacon lightly in the seasoned flour.
• Dip in the egg wash, letting the excess drip off.
• Coat once more in the flour mixture and set aside until all pieces are coated.

Fry the bacon

• Working a few pieces at a time, fry in the hot oil, flipping occasionally, until crispy golden brown.
• Keep the oil between 165 and 175 °C while cooking.
• Drain on the wire rack and repeat with the remaining bacon.

Serve

• Serve the chicken fried bacon with jalapeño ranch dressing for dipping.