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Country Fried Floured Bacon

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Country Fried Floured Bacon is a delicious twist on traditional bacon, featuring crispy fried strips coated in a seasoned flour mixture. This indulgent dish is perfect for a hearty breakfast or as a savory snack that’s sure to impress. It’s crispy, salty, and full of flavor, making it an irresistible treat. Let’s get started!

Table of Contents

Ingredients

  • 12 slices thick-cut bacon
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1/2 teaspoon salt
  • Vegetable oil, for frying

Instructions

Step 1: Prepare the Coating

  1. Mix Flour and Seasonings: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Mix well to combine.

Step 2: Coat the Bacon

  1. Coat Bacon Slices: Working with one slice of bacon at a time, dredge each piece in the seasoned flour mixture, ensuring both sides are evenly coated. Shake off any excess flour.

Step 3: Fry the Bacon

  1. Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot but not smoking (around 350°F or 175°C).
  2. Fry Bacon: Carefully place the floured bacon slices in the hot oil, frying in batches if necessary to avoid overcrowding the skillet. Cook for 2-3 minutes per side, or until golden brown and crispy.
  3. Drain: Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain any excess oil.

Step 4: Serve

  1. Serve Warm: Let the bacon cool for a few minutes before serving. Enjoy the crispy, flavorful treat!

Cook’s Notes and Tips

  • Oil Temperature: Make sure the oil is hot enough before frying to ensure the bacon cooks evenly and crisps up properly. If the oil is too cool, the bacon will absorb too much oil and become greasy.
  • Batch Cooking: Avoid overcrowding the skillet, as it will lower the oil temperature and make the bacon less crispy. Fry in batches if needed.
  • Seasoning Adjustments: Feel free to adjust the seasonings to your preference—add more paprika or cayenne if you want a bit more spice.

Variations

  • Buttermilk Bacon: Dip the bacon in buttermilk before dredging it in the flour mixture for extra flavor and tenderness.
  • Herbed Bacon: Add 1 teaspoon of dried herbs like thyme or rosemary to the flour mixture for an herby twist.
  • Sweet and Spicy: Add 1 tablespoon of brown sugar to the flour mixture for a sweet and spicy contrast to the salty bacon.

Serving Suggestions

  • Breakfast Platter: Serve with scrambled eggs, toast, and hash browns for a hearty breakfast.
  • Bacon Sandwich: Use the fried bacon in a sandwich with lettuce, tomato, and mayo for a delicious twist on a BLT.
  • Appetizer: Serve as a party appetizer with a side of maple syrup or spicy aioli for dipping.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Fried bacon is best enjoyed fresh, as it will lose its crispiness over time. However, you can prepare the seasoned flour mixture ahead of time to make the process quicker.

How Do I Store Leftovers?

Store any leftover bacon in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain crispiness.

Can I Use Regular Bacon Instead of Thick-Cut?

Yes, you can use regular bacon, but keep in mind that it will cook faster, so watch it closely to avoid overcooking.

What Type of Oil Should I Use?

Vegetable oil, canola oil, or peanut oil works well for frying bacon. Make sure the oil has a high smoke point.

Country Fried Floured Bacon is a crispy, savory treat that’s perfect for breakfast, brunch, or a snack. With its seasoned flour coating, this bacon has a unique twist that adds extra flavor and texture. Whether you serve it as part of a hearty breakfast or on its own as a snack, it’s sure to be a crowd-pleaser. Gather your ingredients, get frying, and enjoy this delicious take on classic bacon!

Happy Cooking!

 

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