🥓 Crispy Fried Bacon (Stovetop)
Ingredients
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Bacon slices (regular or thick cut)
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Cold water (optional but recommended)
Method
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Start cold: Lay bacon strips in a cold skillet, not overlapping.
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Add water (secret step): Pour in just enough cold water to barely cover the bottom of the pan.
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Medium heat: Turn heat to medium. The water renders the fat evenly.
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Let it cook: Once water evaporates, bacon will begin frying in its own fat.
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Flip occasionally: Cook until deep golden and crisp, 8–12 minutes total.
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Drain: Remove to paper towels. Bacon will crisp more as it cools.
Tips for Extra Crispiness
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Use a cast iron or heavy skillet
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Don’t overcrowd the pan
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For very crisp bacon, finish on medium-low, not high (prevents burning)
Oven Method (Great for a crowd)
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Heat oven to 400°F / 205°C
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Line a baking sheet with foil and place a rack on top
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Lay bacon in a single layer
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Bake 15–20 minutes, flipping once if no rack
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Drain on paper towels
Flavor Boost Options
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Black pepper or cracked chili flakes
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Brown sugar + pinch of cayenne (candied bacon)
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Maple syrup brush in last 2 minutes
If you want, I can help you match the bacon style to your meal—extra crunchy for salads, chewy-center crisp, or thick-cut diner style.