Grab a medium-sized bowl and put some flour in it.
Take each bacon strip and dip it into the flour, ensuring it is well coated. Shake off the excess flour.
Place the flour-coated bacon strips on a parchment paper-lined sheet pan so that the bacon pieces are not touching. Or get your kids to do it. Mine like to help me in the kitchen sometimes. If you need to layer the bacon, put a sheet of parchment paper between each layer.
Cover the pan with beeswax wrap or an additional layer of parchment paper.
Put the pan into the fridge and chill the bacon for a few hours, or overnight.
The Morning Of:
Preheat your oven to 400°F.
Take the bacon out of the fridge and put them in a single layer on a parchment paper on a baking pan.
Cook it in the preheated oven for about 5 minutes.
Using tongs, flip the bacon slices over. Bake for an another 5 minutes, or until the bacon is crispy and evenly browned.
Once the bacon is golden brown and super duper crispy, use the tongs to put it to a paper-towel-lined plate to soak up the excess oil.
Serve the bacon warm and don’t let your kids and husband eat ALL of it! You’ve definitely earned it too, since you’ve started preparing it the day before.
Why the Shape Matters
One of the best things about this method, however, is that it helps bacon maintain its shape. It’s important to have bacon strips rather than crumbled bacon bits on hand at all times, because you never know when you might want to quickly fry up some bean-and-egg tacos or a BLT. Not only do the strips look and taste better, but they make it easy to turn any bite crispy and crunchy. And my kids started asking me to give them ‘the straightest bacon’ I’ve made and it cracks me up. Haha!
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