1 How about bacon-fried chicken?  Heck, bacon-fried bacon!

2

I actually had this a few weeks ago, in a restaurant in Cat Spring, TX.  It's quite good if you like chicken-fried things (which I believe is a requirement for living in Texas).  According to the chef the thickness of the bacon is important to make sure it crisps up by the time the breading is done.

 

3 I think I stroked out just looking at the picture.

4

Wonderduck, you have heard of "chicken-fried steak", have you not? The "chicken-fried" part refers to breading and frying, so "chicken-fried steak" more-or-less means "steak prepared as if it was fried chicken".

And chicken-fried bacon in turn is...

5 When I was in the Air Force in New Mexico, the chow hall chicken-fried everything - except chicken, strangely enough.  My friends and I were of the opinion that they did this to hide the appearance of the meat underneath the batter.

6 If chili wasn't already the state dish of Texas, CFS would be.

One of the worst parts of being exiled in North Carolina was that they just couldn't understand the concept--they were too busy putting vinegar on their barbecue and cole slaw on their burgers.

I'll have to keep my eye out for this chicken-fried bacon--if done properly, it's probably really tasty.  I would imagine it'd be really easy to mess it up, though...

7 Of course, Steven... in fact, I rather like chicken-fried steak.  But bacon is probably the greatest food ever (except for rye bread, but that's a duck thing), and thus what would be better than inventing "bacon-fried" food?

And, continuing that thought, bacon-fried bacon would then be the ne plus ultra of cuisine!