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1
Preheat oven to 375 degrees F.
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2
Put the bacon onto a baking sheet and bake until crisp about 12 minutes.
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3
Transfer the bacon to a plate lined with paper towels.
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4
Reserve 2 tablespoons of the bacon fat.
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5
Once the bacon is cool enough to handle, chop into small pieces.
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6
Cut the chicken into bite-size pieces.
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7
In a large bowl combine the buttermilk, hot sauce, and chicken.
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8
Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
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9
In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper.
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10
Remove the chicken from the buttermilk and add to the seasoned flour.
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11
Make sure all the chicken pieces are thoroughly coated.
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12
Remove the chicken from the flour mixture and put back into the buttermilk.
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13
Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating.
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14
Transfer the double coated chicken to a baking sheet and reserve.
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15
Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat.
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16
Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side.
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17
Transfer the cooked chicken to a sheet pan lined with paper towels.
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18
In a medium bowl stir together the sour cream, mayonnaise and blue cheese.
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19
Stir in the crumbled bacon.
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20
Serve the chicken with the Derby Dip on the side.
