Bacon Recipe

Oven-baked method (evenly crisp, low hands-on time)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. Arrange 12 bacon strips in a single layer on the rack without overlapping. For thick-cut bacon expect 18–25 minutes. Bake until edges are browned and the fat has rendered to your desired crispness, rotating the pan once at 10–12 minutes for even browning. Remove when done and transfer bacon to a plate lined with paper towels to drain. If using a glaze, proceed to the glazing step below and return to oven for 2–4 minutes to set.

Skillet method (fastest, more hands-on)

Place a large cold skillet (cast iron preferred) over medium heat. Add bacon strips in a single layer; they can be slightly overlapping as they will shrink. Cook 4–6 minutes per side for thick-cut, adjusting heat so fat renders but does not burn. Use tongs to flip every 2–3 minutes for even rendering. When bacon reaches desired crispness, transfer to paper towels to drain.

Air-fryer method (crispy, quick)

Preheat air fryer to 375°F (190°C). Place bacon in a single layer in the basket (work in batches if necessary). Cook for 8–12 minutes, checking halfway and rearranging if needed. Transfer cooked bacon to paper towels to drain.

Tip: Save rendered bacon fat by pouring it into a heatproof container (strain if desired). Use it later for frying eggs, sautéing vegetables, or adding flavor to recipes.

If glazing, mix 2 tablespoons brown sugar with 1 tablespoon maple syrup, 1 teaspoon freshly ground black pepper and 1/2 teaspoon chili flakes in a small bowl. During the last 2–4 minutes of baking (or after flipping once in the skillet, brush glaze on the top side of each strip), brush a thin layer of glaze onto each bacon strip and return to the oven or skillet just long enough for the sugar to melt and the glaze to set but not burn. Let rest 1–2 minutes; glaze will firm slightly as it cools.

For a simple finishing: sprinkle freshly ground black pepper over hot bacon, or squeeze a lemon wedge lightly for a bright contrast.

Place drained bacon on a serving platter lined with fresh paper towels to absorb excess fat. Garnish with chopped parsley if desired and serve warm with lemon wedges on the side. Use bacon immediately for best texture. Store cooled bacon in the refrigerator up to 4–5 days; reheat gently in oven or skillet to crisp before serving.