Bacon Slice Recipe

Set up stations

Line three shallow bowls or plates: one with the flour, seasoned with 1/4 tsp kosher salt and 1/8 tsp black pepper; the second bowl with the eggs beaten together with the milk until smooth; the third bowl with the panko breadcrumb mixture (combine panko, grated Parmesan, garlic powder, smoked paprika, remaining 1/2 tsp kosher salt and 3/8 tsp black pepper).

Pat bacon slices dry with paper towels. If slices are very long, trim to about 4–5 inches for easy handling. This recipe uses 12 slices for 4 servings (3 slices per person).

Bread the bacon

Working one slice at a time, dredge a bacon slice in the seasoned flour, shaking off excess. Dip immediately into the egg-milk mixture, letting excess drip back into the bowl. Press the slice into the panko-Parmesan mixture, coating both sides and pressing lightly so the crumbs adhere. Place breaded slices on a wire rack set over a baking sheet. Repeat with remaining bacon slices.

Heat the oil

In a large skillet, pour vegetable oil to a depth of about 1/4–1/2 inch (about 1/2 cup). Heat over medium heat until shimmering and a small piece of breadcrumb sizzles immediately (about 350°F / 175°C).

Fry the bacon

Fry the breaded bacon in batches, 2–3 slices at a time, so they don't touch. Fry 2–3 minutes per side, or until golden brown and crispy. Use tongs to turn gently. Transfer cooked slices to a paper towel–lined plate or wire rack to drain. If some slices are thicker, fry an additional 30–60 seconds per side as needed.

If serving with warm maple syrup, gently warm the maple syrup in a small saucepan or microwave briefly. Arrange bacon slices on a platter, sprinkle chopped chives over the top, and serve immediately with maple syrup on the side for dipping.

Leftovers can be kept in the refrigerator in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 5–8 minutes before serving.