Crispy bacon with a deep golden color and an irresistible crackle is a breakfast essential that elevates any meal. This recipe reveals the secret to achieving perfectly crisp bacon that stays flat and evenly browned without curling or shrinking.
The key is a light coating of flour applied the night before cooking. This simple step forms a delicate crust as the bacon renders, creating a thin lattice that locks the strips in place and maximizes crispiness by increasing the surface area exposed to heat.
This method is especially practical for preparing bacon ahead or feeding a group. Chilling the coated strips overnight firms up the fat, enabling even cooking, while parchment paper-lined baking sheets prevent sticking and simplify cleanup. It’s hands-off cooking with minimal flipping, making it ideal for busy mornings or brunch gatherings.
The resulting bacon has a satisfyingly crunchy texture with a subtle savory note from the flour crust. This technique suits bacon lovers who appreciate a perfect balance of crisp and chew, whether served alongside eggs, on burgers, or as a salad garnish. Using classic center-cut bacon and a sturdy rimmed baking sheet ensures the best results.
Servings: 6 servings
Prep Time: 10 minutes plus overnight chilling
Cook Time: 20 minutes
Total Time: Overnight plus 30 minutes
Ingredients
- 12 strips center-cut bacon, about 1/8 inch thick (avoid thick-cut or flavored varieties)
- 1/4 cup all-purpose flour (rice flour for gluten-free; avoid whole wheat flour)
- Parchment paper for lining baking sheets
- Beeswax wrap or extra parchment for covering during chilling
Instructions:
See Next Page =>
