Description
Discover how to make country fried floured bacon—crispy, seasoned, and perfect for breakfast or brunch.
Ingredients
12 slices thick-cut uncured bacon
1 cup all-purpose flour (120g)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for spice)
Oil for frying (vegetable, canola, or sunflower)
Instructions
Preheat your skillet on medium heat and add enough oil to coat the bottom of the pan—about 1/4 inch deep. Let it heat while you prepare the bacon.
Mix the flour and seasonings in a shallow dish. Combine the all-purpose flour, garlic powder, onion powder, smoked paprika, black pepper, and cayenne if using. Mix thoroughly to evenly distribute the spices.
Dredge each bacon slice in the flour mixture, pressing down slightly to help the coating adhere. Shake off any excess flour.
Fry the bacon in batches, placing each slice into the hot oil gently. Don’t overcrowd the pan—cook 3 to 4 slices at a time.
Cook for about 3–4 minutes per side, or until golden brown and crispy. Flip carefully with tongs to avoid splatter.
Drain on paper towels or a wire rack, allowing any excess oil to drip off while the bacon maintains its crispness.
Repeat the process for remaining bacon slices until all are fried and ready to serve.
Notes
Don’t fry on too high heat—this can burn the flour before the bacon is fully cooked.
Always let the oil preheat. Bacon won’t get crispy in lukewarm oil.
Use thick-cut bacon for best results. Thin slices may cook too quickly and become overdone.
Drain well to avoid soggy spots and keep that lovely crisp exterior.
- Prep Time: 10
- Cook Time: 15
- Category: BREAKFAST
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 4
- Calories: 360