Put the potatoes in a large pot of salted water and bring to a boil. Reduce the heat to medium and cook until tender, about 10 minutes. Drain and set aside.
In a large sautÈ pan over medium-high heat, cook the bacon, stirring, until crispy. Add the potatoes and onions, season with salt and pepper, and cook, stirring, until the potatoes are lightly browned, 8 to 10 minutes. Set aside and keep warm.
Season the chicken with Essence and set aside. In a large mixing bowl, combine the flour and sugar. Add the beer, egg yolks, milk, and water and whisk until smooth. Season with salt and pepper, then cover and let stand for 30 minutes.
In a large, heavy pot or electric fryer, heat 4 inches of oil to 360?F.
Uncover the batter and fold in the beaten egg whites. Dip the chicken strips a few at a time in the batter, letting the excess drip off. Carefully add the chicken to the hot oil without crowding and fry until golden brown, 4 to 6 minutes. Drain on paper towels, then season with Essence. Serve with the rÈmoulade and the home fries.
Yield: 4 servings