6 cups flour 2 Tbsp baking powder
1 tsp salt 1/2 tsp freshly ground pepper
1 quart buttermilk 2 lbs bacon
vegetable or canola oil Creamy Ranch dressing
In a large bowl, whisk together the flour, baking powder, salt and pepper. Place half of this mixture in a large, flat baking dish. Pour half of the buttermilk in a separate large baking dish. Dip each bacon strip first in the buttermilk, then in the seasoned flour. Set the bacon aside on a rack for a few minutes to allow the flour to absorb some of the buttermilk to form a good coating. For an extra crispy coating, dredge the bacon once more in just the flour mixture. Heat a good inch of vegetable oil in a large frying pan (or in a deep fryer) until a thermometer inserted reads 350 degrees. Fry the bacon, a few strips at a time (you don't want to crowd the pan or fryer), until the strips are golden brown on both sides, about 2 minutes per side. Drain the bacon on a rack. Continue until all of the bacon is fried. Serve the bacon warm (do allow it to cool a few minutes before serving as the hot bacon can burn) with the cold dipping sauce and plenty of napkins.