Deep-Frying Bacon: Is It Possible?

Deep-fried bacon is a culinary sensation that is particularly popular in the Southern States of America. It is a quick and easy way to cook bacon, with the added bonus of not heating up the kitchen. The process involves heating oil in a deep fryer or large pot to 375°F, dipping bacon slices in a milk and egg mixture, coating them in flour, and then placing them carefully into the hot oil to fry for 2-3 minutes on each side. The result is a delicious, crispy treat that is sure to be a crowd-pleaser.

Deep-frying bacon: preparation and cooking time

Deep-frying bacon is a great way to ensure that every nook and cranny is heated to a crispy, perfect finish. It is also useful for fixing a lot of bacon at once. The preparation and cooking time will vary depending on the amount of bacon you are cooking and the thickness of the bacon slices.

Preparation

Firstly, lay out your bacon strips on a pan, plate, or baking dish, cutting them as needed so they will fit in the fryer. You can also heat the bacon through by baking, pan-frying, or microwaving it to ensure it doesn't come out undercooked. Thick-cut bacon will work best for battering since it will be less brittle and makes for a heartier bite.

Next, prepare a batter by mixing eggs, milk, and flour in a large bowl. You can also add salt, pepper, and other spices to taste. Refrigerate the batter for about 20 minutes. Then, coat the bacon strips in the batter.

Cooking time

Fill a deep fryer or a deep pan with about 2 cups of vegetable or canola oil. The oil should be a liquid at room temperature and heated to 360-375 degrees Fahrenheit. Be careful not to stand too close to the hot oil and consider wearing gloves or an oven mitt to prevent burns.

Carefully lower 2-3 strips of bacon into the hot oil at a time, allowing them to fry for about 2 minutes on each side. The bacon is ready when the batter turns a golden brown. Use a pair of metal tongs to remove the bacon strips from the oil and let them cool on a paper towel-lined plate. The cooking time for each batch of bacon will vary depending on the thickness of the slices and the temperature of the oil.

The naked or battered method?

There are two main methods for deep-frying bacon: the naked method and the battered method. The naked method is the simplest way to deep fry bacon as it involves frying the bacon strips as they are. The battered method involves coating the bacon in a batter before frying, resulting in a crispy exterior.

The Naked Method

If you are short on time or simply want to enjoy the natural flavour of bacon, the naked method is the way to go. Here's what you need to do:

• Prepare your bacon: Before frying, it's important to ensure that your bacon is slightly cooked to avoid undercooking. You can do this by laying out the bacon strips on a pan, plate, or baking dish and baking, pan-frying, or microwaving them until they are slightly less done. Thick-cut bacon will work better for this method as it will be less brittle.
• Heat your oil: Fill a deep fryer or a deep pan with vegetable or canola oil. The oil should be a couple of inches deep to completely submerge the bacon. Heat the oil to 375°F (190°C).
• Fry the bacon: Carefully place 2-3 strips of bacon into the hot oil, being careful of any popping oil. Fry the bacon for about 2 minutes on each side, or until it reaches your desired level of doneness.
• Drain and serve: Use metal tongs to remove the bacon strips from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve the bacon as is or with your favourite dipping sauce.

The Battered Method

If you're looking for a heartier bite and a crispy, golden exterior, the battered method is the way to go. Here's how to do it:

• Prepare your bacon: As with the naked method, it's important to partially cook your bacon before battering to avoid undercooking. Thick-cut bacon works best for battering as it will be less fragile.
• Make your batter: In a large mixing bowl, combine 3 eggs, 2 cups of milk, and 3 cups of all-purpose flour. Whisk until a thick batter forms. Season with salt, pepper, and any other desired spices. Refrigerate the batter for about 20 minutes to allow it to set.
• Coat the bacon: Separate the bacon strips and soak them in the batter for about 30 minutes. Then, remove them from the batter and toss them with flour to coat evenly.
• Heat your oil: Fill a deep fryer or a deep pan with vegetable or canola oil and heat it to 375°F (190°C).
• Fry the bacon: Carefully place 3-5 strips of bacon into the hot oil, being mindful of the batter sloughing off if the pieces are too close together. Fry for about 2 minutes on each side, or until the batter is golden brown.
• Drain and serve: Remove the bacon from the oil using metal tongs and place it on a paper towel-lined plate to absorb any excess oil. Serve the bacon as is or with your favourite dipping sauce.

Oil type and temperature

When deep-frying bacon, it is important to consider the type of oil and temperature used. The oil should be heated to around 360–375 °F (180–190 °C). At this temperature, the oil will be bubbling and popping, so caution is advised to prevent oil burns. Gloves or an oven mitt is recommended when adding or removing bacon from the fryer.

The type of oil used is also crucial. It should be liquid at room temperature, such as vegetable or canola oil, and not a semi-solid like coconut oil or shortening. The amount of oil used should be enough to completely submerge the bacon strips, typically about 2 cups or filling the fryer to the "full" line.

It is worth noting that the oil will continue to cook the bacon even after it is removed from the fryer, so it is advisable to take it out just before it reaches the desired level of doneness. The thickness of the bacon will also impact the cooking time, with thicker slices taking longer to cook.

Additionally, the salt content in bacon can cause the oil to break down faster, so it is recommended to use the oil within a few weeks and to filter and store it properly if reusing.

Deep-frying bacon is a unique way to enjoy this popular meat, resulting in a crispy and evenly cooked treat. By following these guidelines for oil type and temperature, you can ensure the best results and avoid any safety hazards associated with hot oil cooking.

Cooking time and colour

Cooking bacon in a deep fryer is a great way to get evenly cooked, crispy bacon with minimal mess. The precise temperature control of deep fryers ensures your bacon is cooked evenly, with no undercooked or overcooked bits.

To get the best results, there are a few things to keep in mind when it comes to cooking time and colour. Firstly, make sure your oil is at the right temperature – this is usually between 350°F and 375°F. You want to aim for a high temperature to achieve crispy bacon. Vegetable, peanut, or avocado oil is recommended as they have a high smoke point and won't burn.

Once your oil is at the right temperature, carefully add your bacon to the fryer basket. Avoid overcrowding the basket, as this will cause the bacon to cook unevenly and stick together. Thick-cut bacon will take longer to cook and will have a chewier texture, while thinner slices will be crispier.

The cooking time for your bacon will depend on your desired level of crispiness. For crispy bacon, cook for 2-3 minutes, flipping the bacon halfway through to ensure both sides are fully fried. Keep an eye on the colour of the bacon – you want to remove it from the oil before it starts turning brown as the oil will continue to cook the bacon after it's removed. The ideal colour is a golden brown.

If you're coating your bacon in batter, the cooking time will be longer, around 3-4 minutes on each side. Again, keep an eye on the colour and texture of the batter, and remove the bacon when it's golden brown and crispy.

Serving suggestions

Deep-fried bacon is a versatile treat that can be served in many ways. It can be used as a crunchy topping on salads, baked potatoes, or nachos. For a decadent breakfast, add deep-fried bacon and sautéed mushrooms to your toast, and throw in some cheese for an extra kick.

If you're feeling adventurous, try making bacon-wrapped dates—a common Christmas recipe that's even better with cream cheese-stuffed dates. Or, if you're looking for something more substantial, try Kromeskies: a delicious treat where you wrap chicken and mushrooms with bacon, coat it in batter, and fry it up.

Deep-fried bacon can also be served as a snack or appetizer on its own. Just place the cooked bacon on a paper towel to absorb the excess oil, let it cool, and serve it while it's still hot and fresh. You can even coat the bacon in a simple flour batter for a fun twist.

For an indulgent meal, serve your bacon with gravy. Or, if you're feeling really adventurous, try the Southern way of deep-frying your bacon—a culinary sensation that debuted in Texas in the early '90s.

Frequently asked questions