4 cups peanut oil 1 pound thick-cut bacon 1 tablespoon multi-purpose seasoning blend, plus more as needed 2 cups all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon paprika 2 large eggs 1/4 cup beer or water 2 teaspoons maple syrup 2 tablespoons ranch or jalapeno ranch dressing
Line a rimmed baking sheet with paper towels and set a wire rack inside.
Heat oil in a large deep skillet or Dutch oven over medium heat to 350 degrees F (175 degrees C). Meanwhile, cut bacon in half crosswise and season evenly on both sides with multi-purpose seasoning.
Whisk together flour, salt, pepper, and paprika in a shallow bowl. Alternatively, season flour with additional multi-purpose seasoning blend. Whisk eggs, beer, and syrup together in a separate shallow bowl.
Coat each piece of bacon lightly in seasoned flour. Then coat in egg mixture, allowing the excess to drip off. Coat once more in flour mixture; set aside until all pieces are coated and oil is hot.
Working a few pieces at a time, fry each piece in hot oil, flipping occasionally, until crispy golden brown, 4 to 5 minutes. Maintain the oil temperature between 330 and 350 degrees F (165 to 175 degrees C) while cooking. Drain bacon on the prepared wire rack. Repeat with remaining bacon.
Working a few pieces at a time, fry each piece in hot oil, flipping occasionally, until crispy golden brown, 4 to 5 minutes. Maintain the oil temperature between 330 and 350 degrees
F (165 to 175 degrees C) while cooking. Drain bacon on the prepared wire rack. Repeat with remaining bacon. Serve with ranch dressing for dipping.