4 Ways to Cook Perfectly Crispy Bacon Every Time
Because crispy bacon is the best bacon.
Peter Ardito
If you're one of those people who nibbles on the edges of a piece of bacon or chooses the most golden brown piece from the pan, you know that crispy bacon is far superior to not-so-crispy bacon. Bacon is synonymous with that satisfying crunch you get when you take a bite. A naturally rich ingredient, there's nothing worse than soggy, floppy bacon, which almost always leaves a cloying taste in your mouth and slimy residue on your fingers. Whether you're piling it on a sandwich or crumbling it over a salad, you know that half the appeal of bacon lies in its texture—the crispier, the better.
It can be hard to achieve a crunchy texture due to the high-fat content. If not prepared and cooked properly, crispy bacon can turn to soggy bacon all too quickly. We spoke to experts to learn how to make crispy bacon and make sure it remains deliciously crispy till every slice is gone.
Meet Our Expert
Ashley Lonsdale, chef-in-residence at ButcherBox, a meat delivery subscription service
Chris Mattera, chef and culinary innovation and sales lead at North Country Smokehouse, a family-owned artisanal smokehouse
Related: How to Fry Eggs the Right Way, Whether You Like Them Sunny Side Up or Over Easy
Oven Baking
This is our favorite method; there are several benefits to cooking bacon in the oven:
There's no need to babysit the pan like you do when you fry bacon on the stovetop, says Ashley Lonsdale, chef-in-residence at ButcherBox.
It's a much cleaner method than frying it on the stovetop; there's less splatter from frying the grease, and you don’t have to worry about your stovetop and countertops getting covered in tiny pools of oil.
You can cook more bacon all at once, which means you can cook an entire package (or two!) to the same level of doneness in the same amount of time
Placing the bacon in a single layer on a baking sheet means each piece gets cooked efficiently and evenly. Oven baking ensures that every slice of bacon receives consistent heat distribution, resulting in even cooking throughout, says Chris Mattera, chef and culinary innovation and sales lead at North Country Smokehouse. "This means no more burnt edges and undercooked centers."
Parchment Paper vs. Wire Rack
When preparing to cook bacon for the oven, grab a nonstick baking sheet. You can either line the baking sheet with parchment paper or a fitted wire rack. The wire rack helps lift each piece of bacon away from the pan, letting grease drip down and allowing hot air to circulate from all sides, which can result in crispy bacon that also has some chewy bits throughout. Alternatively, placing the bacon on a piece of parchment paper allows it to cook in a pool of its own oil, which will ultimately create a crispier texture.
Note: Since bacon creates so much grease on its own, you don’t need to spray or oil the pan.
How to Cook Bacon in the Oven
Preheat oven to 375 degrees Fahrenheit.
Line a rimmed baking sheet with a wire rack or sheet of parchment paper. Lay bacon in a single layer, making sure not to overlap.
Bake until crisped and browned on all sides, 15 to 20 minutes. Check the bacon halfway through cooking and rotate pan if any parts are cooking faster than others. (Lonsdale recommends rotating the sheet every eight minutes to prevent hot spots and burnt bacon.)
Transfer bacon to paper towel-lined plate and drain.
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Stovetop Skillet
While cooking bacon in the oven is more efficient, frying it on the stovetop is a more hands-on, personal process. Mattera says his favorite part is the smell, which is much stronger than when you cook bacon in the oven—and can draw people into the kitchen.
Making bacon in a pan on the stovetop means you're completely in control of the process, and you can personally control how dark and crunchy each and every strip gets.
If you're feeding people with different preferences—like someone who likes it extra dark and someone who likes it gently cooked—the stovetop method allows you to cook your bacon in a range of doneness levels.
The Best Pan for Cooking Bacon on the Stovetop
The best pan for cooking bacon is a well-seasoned cast-iron skillet. It will provide a deep, crisp caramelization while also preventing any sticking. The rendered bacon grease also helps season the skillet while you cook. You can also use a stainless steel skillet to cook bacon on the stovetop; bits and pieces tend to stick to the surface and break apart, no matter how much grease coats the bottom of the pan.
Cook Low and Slow
Managing the heat is the most important aspect of cooking bacon on the stovetop, says Mattera. By maintaining a low and slow cooking approach, you ensure each strip of bacon reaches the level of doneness that you desire. A low temperature also helps prevent burning—bacon is thin (even thick-cut bacon is still a thin protein), so it tends to burn quickly. If you're not mindful of the heat on your stovetop, the pan can quickly get too hot, resulting in burnt edges and soggy centers. Remember to flip your bacon a few times during the cooking process to ensure even browning.
How to Cook Bacon in a Skillet
Start with a cold cast-iron skillet. Lay bacon in an even layer in pan, leaving enough space in between each piece to be able to flip the pieces.
Turn heat to medium low, and let bacon cook until it begins to brown to desired doneness.
Flip bacon one or two times to ensure that each strip is crisped and browned on all sides.
Use fork or tongs to remove bacon to a paper towel-lined plate.
Microwave
The biggest benefits of cooking bacon in the microwave (and any food, for that matter) are speed and convenience.
Making bacon in the microwave is fast—we recommend about one minute per strip.
There's no need to worry about grease being splattered all over the stovetop.
It's a hands-off method, so you don’t have to stand over a hot skillet while it cooks.
However, when you cook bacon in the microwave, you can’t make as much bacon at one time as you can with the skillet or stovetop method. If you’re preparing multiple packages of bacon for a big brunch party, you’d be better off opting for a different method. And, bacon cooked in the microwave will not be as crispy as bacon cooked on the stovetop or in the oven; it's hard to get crispy edges with this method, says Lonsdale.
How to Cook Bacon in the Microwave
Line large dinner plate with paper towels.
Arrange bacon on top of the paper towels in one single layer: Make sure the pieces don't overlap or touch one another.
Place another layer of paper towels on top of bacon.
Microwave on high for one minute per slice.
Air Fryer
Air fryers work as countertop convection ovens, which means air circulates quickly from all sides via a system of fans.
The quick-moving hot air helps foods crisp up quickly and efficiently, and it can be a great way to cook extra-crispy bacon.
On the downside, you need to keep the size of your air fryer in mind. Most can only accommodate about four to six pieces of bacon, and you may need to cut extra-long strips to fit inside your air fryer.
How to Cook Bacon in the Air Fryer
Cut bacon to fit the basket of your air fryer. Each strip should be able to sit in the fryer in one even layer without being folded or overlapped.
Line the basket or rack of air fryer with foil to catch grease drippings and prevent smoking.
Air fry bacon at 375 degrees Fahrenheit for 5 to 9 minutes for thin-cut bacon or 10 to 12 minutes for thick-cut bacon.
3 Tips for Making the Crispiest Bacon
Go Low and Slow: Since bacon is such a thin piece of meat, cooking it in too hot temperatures will cause the outside to burn while the inside remains flabby, soggy, or underdone. Maintaining a low and slow cooking approach is the best way to produce fully crisped bacon.
Make Sure the Fat Is Rendered: Lonsdale recommends cooking the bacon until almost all the fat has been rendered out. Once the fat gets rendered out, the meat that’s left behind will be crisped, browned, and less soggy than bacon which still has some fat within it.
Add Maple Syrup: Adding a drizzle of maple syrup as a glaze in the last few minutes of cooking gives the bacon a wonderful flavor and even more crispiness, says Lonsdale. The sugar in the syrup caramelizes and creates an incredibly crunchy texture.
Safety Precautions When Cooking Bacon
Whether you choose the oven method or the skillet method, cooking with hot oil is always dangerous. When cooking on the stovetop, be mindful of splatter and be sure to keep your heat at a low, consistent temperature. Letting your pan get too hot will create smoke and splatter, which can then burn your hands, wrists, or arms. Always be sure to moderate your cooking temperature, use oven mitts, and keep little ones away from the stove while bacon is cooking. An overhead fan or vent hood will help to effectively distribute smoke and oil, too.
When cooking bacon in the oven, always use a rimmed baking sheet or something with a lip to prevent oil from dripping onto the heating element of your appliance. Dripping grease can cause an oven fire, so it’s essential that you prevent any grease from dripping off your baking sheet.
Lastly, while bacon cooks relatively quickly, be sure that it is fully cooked through before serving it to anyone. Maintaining a low, slow temperature will ensure that the inside of the bacon is cooked at the same level as the outside. Alternatively, using too hot of heat will only crisp and darken the outside, leaving the inside underdone.
Proper Disposal of Bacon Grease
To avoid sewer backups, never dump cooking oil down the drain. According to the New York City Department of Environmental Protection, it's best to dispose of bacon grease with your regular garbage. (You can also save it to use in other cooking!)
Once you're finished cooking, allow bacon grease to cool to room temperature before handing it.
Transfer the cooled grease to a sturdy container—like a milk carton, take-out container, or zip-top bag—then transfer to your freezer.
Let the grease freeze into a solid and dispose with your standard garbage.
Read the original article on Martha Stewart.
