Most people cook bacon one of three ways:
- Fried in a skillet
However, did you know that bacon can also be deep fried? With the other cooking methods, you could end up with unevenly cooked bacon, but deep frying it creates a crispy, perfect finish. Plus, deep frying removes the mess of skillet cooking and is perfect for cooking lots of bacon at one time. Simply heat up your oil, add the bacon, and in about 5 minutes, you’ll have a dish that even picky eaters won’t turn down.
What Do You Need?
- 1 pound thick-sliced bacon
- 2 cups veggie/canola oil
- 3 eggs
- 2 cups milk
- 3 cups flour
Deep Fried Plain Bacon
Start by filling your fryer with about 2 cups of vegetable or canola oil and heat it up. A deep fryer will make this process so much easier, but that is not a requirement. In order to ensure that your bacon will have the right consistency, you should be using oil that is liquid at room temperature instead of a semisolid such as shortening or coconut oil.
Your oil should be at about 360° to 375°. The oil is going to be bubbling/popping, so make sure that you’re not standing too close. You might want to consider wearing a pair of gloves while you’re frying to avoid getting burned by the oil.
Once the oil is hot, it’s time to carefully add the bacon, one slice at a time. You might want to use a fry basket, fork, or tongs to keep your hands out of the hot oil. Avoid adding too many slices to the fryer, but add as many as you feel comfortable with. You may end up needing to make more than one batch. If your pan or fryer is small, consider cutting the bacon in half before you add them to the oil.
You’ll want to cook the bacon for approximately 5 minutes. It will be sizzling while it cooks. Make sure that you keep an eye on the bacon so that you don’t overcook it. You’ll want to take it out just before it turns brown because the oil will continue to cook it after you remove it from the pan. There’s no specific time that it will take – you just need to pay attention to it. Keep in mind that the thickness of the bacon will affect how long it needs to cook.
Use a pair of metal tongs to remove the bacon from the oil and let the excess drip off. Place the bacon on a layer of paper towels until they have cooled off enough to eat. If you don’t like it greasy, you might want to dab it with a paper towel. Thinner slices will be crispy, but thicker cut bacon is going to have a meatier texture.
Battered Deep Fried Bacon
Before you can batter and deep fry bacon, you need to make sure it’s heated through to avoid undercooking. Lay them out on a baking dish, pan, or plate and cut them (if needed) to fit in your fryer. Then, microwave, pan fry, or bake the bacon until it’s done and let cool.
Since thicker bacon is less brittle, it’s best for battering and frying. You’ll want to avoid cooking it completely, since you’ll be cooking it a second time when you deep fry it.
The batter is pretty simple:
- 3 eggs
- 2 cups milk
- 3 cups flour
Whisk the ingredients together until you have a thick batter. Add salt, pepper, and other spices as desired. You’ll want to place it in your fridge for about 20 minutes. This will decrease the temperature and help it set up. Keep in mind that the colder the batter, the better it’s going to fry and keep your bacon from coming out overcooked.
Once the batter has cooled sufficiently, take it out and, using a pair of tongs, dip the bacon in your batter. At this point, the bacon is ready to go into the fryer. If the batter seems too thick, you might consider adding some milk and whisking it again. If you are using thin bacon, you should batter it by hand to keep it from breaking.
Once the bacon is covered in the batter, it’s time to put it in your oil. Place 2 to 3 strips at a time to start with. If you have a larger fryer, you can add more, but make sure that you don’t add too many. You don’t want to end up knocking the batter off or having them stick together. Be careful about popping grease when you’re putting the bacon in; even small splatters can be painful.
You’ll want to give the bacon a little bit of time to absorb the oil and begin to sizzle. Since the batter will keep the bacon on top of the oil, you’ll need to turn them after a couple of minutes. When the batter begins to puff up and turn golden brown, the bacon will be perfect. Make sure that you take the bacon out of the fryer before it turns dark brown, as the oil will continue to cook the batter after you take it out.
Use tongs to remove the bacon from the grease and place them on a paper towel. This will help to soak up the excess oil – plus, you’ll want to give them some time to cool off before you eat them.
You should repeat this process until you have cooked the entire batch of bacon. This is a yummy snack that you just might end up getting addicted to! However, since it’s high in both fat and sodium, it’s something that should only be enjoyed occasionally – you don’t want to make yourself sick or risk your health.