Preheat the oven to 325 F.
In a large Dutch oven, cook the bacon over medium-high heat until crisp and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside.
Season the chicken with 1 tablespoon of the salt and 2 teaspoons of the white pepper. Add 1/2 cup of the flour to a resealable 1 gallon plastic food storage bag.. Place the chicken in the bag a few pieces at a time and shake until well-coated with the flour. Remove the chicken from the bag and, working in batches, brown the chicken pieces in the rendered bacon fat over medium-high heat until golden on all sides, 3 to 4 minutes per side. Once browned, transfer the chicken to a platter and set aside. Repeat with the remaining chicken.