Country Fried Floured Bacon
Introduction
Country Fried Floured Bacon is a crispy, savory twist on classic bacon. Coating bacon slices in seasoned flour and pan-frying them gives a crunchy texture while keeping the inside tender and flavorful. Perfect as a breakfast treat, brunch side, or a decadent addition to sandwiches, this dish is a comforting southern-style favorite that everyone will love.
Ingredients
- 8 slices of thick-cut bacon
- ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (optional, depending on bacon saltiness)
- 2–3 tablespoons vegetable oil or bacon grease for frying
Instructions
- Prepare the flour coating: In a shallow dish, combine the flour, paprika, black pepper, garlic powder, onion powder, and salt. Mix well.
- Coat the bacon: Pat the bacon slices dry with a paper towel. Dredge each slice in the seasoned flour, pressing gently so the flour sticks evenly.
- Heat the pan: In a large skillet, heat the oil or reserved bacon grease over medium heat until hot but not smoking.
- Fry the bacon: Place the floured bacon slices in the skillet without overcrowding. Cook for 3–5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Drain and serve: Remove bacon from the skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately for best texture.
Description
This dish transforms simple bacon into a crispy, golden delight. The seasoned flour adds a subtle spiced crust that enhances the smoky flavor of the bacon. Each bite has a perfect balance of crunch and tenderness, making it irresistible for breakfast lovers and comfort food enthusiasts alike.
Tips
- Use thick-cut bacon for the best texture; thin slices may burn too quickly.
- Pat the bacon dry before coating to help the flour stick better.
- Don’t overcrowd the pan; fry in batches if necessary to ensure even crisping.
- Experiment with spices—smoked paprika or cayenne can add a bold kick.
- For a richer flavor, fry in a mixture of butter and bacon grease.
Corrections / Common Mistakes
- Too much oil: Use just enough to coat the pan; excess oil can make the bacon greasy.
- Not drying the bacon: Wet bacon prevents the flour from sticking and can cause uneven frying.
- High heat: Cooking at too high a temperature can burn the flour before the bacon is cooked.
Enjoy!
Serve Country Fried Floured Bacon with eggs, biscuits, or as a crispy side to your favorite southern dishes. It’s indulgent, comforting, and perfect for any meal where crispy bacon is the star.
