Stacey Koziel
There are two types of people in the world: Those who like crispy bacon and those who don’t. If you’re in the crispy category, you’ve probably tried just about every method possible for achieving that signature crunch with every bite of your breakfast. Thankfully, a baking staple you probably already have in your pantry can help.
Flour is the secret to crispy bacon, but why is it so effective?
Think about what flour does when you use it as a dredge for something like fried chicken. It sticks to the meat, dries out the skin, and turns golden brown when it hits the oil so you get the crunchiest, crispiest drumsticks imaginable.
It does the same thing for bacon. Gently coating each bacon strip in all-purpose flour will “dry out” the exterior. When you go to fry it, the flour will crisp up quickly and turn brown as the bacon cooks in its own fat.
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As a bonus, your bacon won’t splatter as much in the pan because there will be less water seeping into the hot oil.
The process is simple. Coat your bacon in a light dusting of all-purpose flour, then lay each piece on a parchment-lined baking sheet. Place the pan in the refrigerator overnight to dry out the exterior.
In the morning, you can choose to fry your bacon in a pan or take a more hands-off approach by baking it on that same sheet tray. Five minutes on each side in a 400-degree oven will give you some of the crispiest bacon you’ve ever had!
So, the next time you’re jonesing for a hearty breakfast or a BLT, pull the flour from the pantry and enjoy the crunch.
