We don’t do “leftover” bacon in our house. Oh, it’s all gone in a flash of an eye! It is also an enormous hit with everyone in my family – my kids love it, my husband loves it, and quite honestly, so do I! Eggs and bacon are a classic for us, almost to the point where at this point it’s a tradition to eat it for breakfast. I like to let the bacon get as crispy as possible because, let’s be honest, crispy bacon is delicious, and I don’t get disappointed faces from my kids when one of them gets the crispier one than the other. But sometimes it doesn’t come out quite as crispy as I’d like. It’s still good, of course, but if you’re a bacon lover like me, the crunchiness is just everything.
Then, I was informed of this secret for achieving the crunchiest bacon, and let me tell you, this is the way to cook bacon. And it does take some flour, and a lot of time, but the results are, of course, worthwhile. This is something life-altering I wanted to tell you. And honestly, it will make your whole family appreciate you more when you cook them this. I SWEAR!
The Flour Method for Bacon that Isn’t Chewy
So, here’s the secret: flour! The key to the best crispy bacon every time: Just add a bit of flour to your bacon and refrigerate for 30 minutes before you start cooking. But why flour, you may ask? Okay, first things first: The flour serves to soak up some of the excess fat of the bacon so that it can crisp faster. Helps the bacon to also not curl as tight, you will get nice straight bacon.
Can You Use Other Flours?
Yes, you can! It’s best to stick with all-purpose flour, although it may be fun to experiment with other flours, like rice flour or cornstarch. My sister-in-law uses gluten free flour and as she told me, it works just fine. Honestly, just use any type of flour that will absorb moisture – so it can create a crispy coating.
How to Make the Crispiest Bacon: Step-by-Step
Below is the process on how to make the crispiest bacon of your life. It is very easy, but you should prepare for it beforehand, which I know we don’t always have time for. But trust me, my kids and my husband, it’s worth it! Ha!
Ingredients:
