Frying Bacon In A Deep Fryer: Quick, Crispy, Golden Goodness

Deep-fried bacon is a fun and delicious way to enjoy this breakfast favourite. The process of deep frying bacon results in a crispy, flavourful treat that is perfect for adding a crunchy element to sandwiches, salads, or even as a standalone snack. The time it takes to deep-fry bacon depends on the desired level of crispiness, but on average, it takes about 2-5 minutes at 360-375°F (190°C). The thickness of the bacon slices and the type of oil used can also affect the frying time.

Oil temperature

The ideal temperature for frying bacon is between 360°F and 375°F (190°C). This temperature range ensures that the bacon cooks evenly and becomes crispy without burning. It is important to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, to prevent the oil from burning.

When heating the oil, be cautious and avoid standing too close as the oil will be bubbling and popping at this temperature. It is recommended to wear gloves or an oven mitt to protect your hands from any potential oil splatters.

Once the oil has reached the desired temperature, you can carefully add the bacon slices. Use tongs to lower the bacon into the hot oil, ensuring not to overcrowd the fryer or pot. Adding too many slices at once can cause uneven cooking.

The bacon should fry for approximately 2 to 5 minutes, depending on the desired level of crispiness. Keep a close eye on the bacon to prevent overcooking. The oil will continue to cook the bacon even after it is removed from the fryer, so it is best to take it out just before it reaches your desired level of doneness.

Thicker slices of bacon, such as applewood or hickory smoked bacon, tend to hold up better during the frying process. The thickness of the bacon will also impact the cooking time, with thicker slices taking slightly longer to cook.

When frying bacon, it is important to use an oil that is liquid at room temperature, such as vegetable or canola oil, rather than a semi-solid like coconut oil or shortening. This ensures that the bacon achieves the right consistency.

In summary, maintaining the oil temperature between 360°F and 375°F is crucial for achieving the perfect deep-fried bacon. Be cautious when handling hot oil, and adjust the cooking time based on the thickness of the bacon and your desired level of crispiness.

Cooking time

The cooking time for deep-frying bacon depends on the desired level of crispiness and the thickness of the bacon slices. Thick-cut bacon will take longer to cook and will have a chewier, meatier texture, while thinner slices will cook faster and turn out crispier.

When deep-frying plain bacon without a batter, it is recommended to fry the bacon for around 5 minutes. Keep a close eye on the bacon and remove it from the oil before it starts turning brown as the residual heat from the oil will continue to cook the bacon even after it has been taken out.

If you are frying battered bacon, the cooking time will be slightly shorter, around 3-4 minutes in total. Fry the bacon for about 2 minutes on each side, or until the batter turns a golden brown color and becomes crispy. Again, it is important to monitor the bacon closely to prevent overcooking.

Once the bacon is done, use metal tongs to remove it from the hot oil and place it on a paper towel-lined plate to absorb any excess oil. This will also ensure that the bacon remains crispy while it cools down.

For an extra crispy texture, you can pat the bacon dry with paper towels before frying to remove excess moisture. Additionally, thick-cut bacon can be pre-cooked in the oven before frying to ensure it is fully cooked and to add an extra crunch.

Oil type

When deep-frying bacon, the type of oil you use is important. You should always use an oil with a high smoke point to prevent burning. Suitable oils include vegetable oil, canola oil, and peanut oil.

It's also important to ensure that the oil is liquid at room temperature. Oils that are semi-solid at room temperature, such as coconut oil or shortening, are not suitable for deep-frying bacon.

The amount of oil you use will depend on the size of your fryer or pan. For a deep fryer or large pan, you'll need enough oil to completely submerge the bacon strips. This usually equates to around 2 cups of oil. If you're using a smaller pan, you can cut the bacon strips in half and use less oil.

After frying, the oil can be stored and reused, but it's important to note that the presence of bacon fat will cause the oil to go rancid faster. To extend the life of your oil, you can filter it, drain it, and store it in the fridge. However, even with proper storage, the oil will only last for a few weeks before it needs to be replaced.

Bacon type

The type of bacon you use for deep frying can vary depending on your preferences. Generally, thicker cuts of bacon, such as applewood or hickory-smoked bacon, are ideal for deep frying as they hold their shape better during the frying process. Thick-cut bacon will also have a chewier, meatier texture when fried.

If you are using bacon in a batter, thick-cut bacon is also recommended as it is less brittle and makes for a heartier bite. However, if you are using thin-sliced bacon, you can still achieve good results by battering the strips by hand to prevent them from breaking.

When preparing bacon for deep frying, it is important to pat the slices dry with paper towels to remove excess moisture. This will help the bacon become extra crispy during frying. You can also pre-cook the bacon before battering and deep frying to give it an extra crunchy centre.

For a sweet and savoury treat, you can sprinkle powdered sugar over the bacon after removing it from the deep fryer. Alternatively, you can season the bacon before frying with spices like black pepper, paprika, or even a sprinkle of brown sugar.

Seasoning

Black Pepper: A classic seasoning that adds a sharp, pungent kick to your bacon. It's a simple way to enhance the natural saltiness of the bacon and create a more complex flavor profile.

Paprika: This spice will give your bacon a subtle smoky flavor and a beautiful red hue. It pairs exceptionally well with other seasonings like black pepper and garlic powder.

Brown Sugar: For a sweet and savory twist, sprinkle some brown sugar over your bacon before frying. The sugar will caramelize and create a delicious, sticky glaze that contrasts the savory bacon.

Garlic Powder: A versatile seasoning that adds a punch of garlic flavor to your bacon. It can be used on its own or in combination with other spices like onion powder or paprika.

Red Pepper Flakes: If you like your bacon with a kick, red pepper flakes are a great option. They add a spicy, pungent flavor that will tingle your taste buds.

Salt: While bacon is already salty, adding a sprinkle of seasoned salt can enhance the flavor even further. Seasoned salt comes in various flavors, such as garlic salt or onion salt, adding extra depth to your bacon.

When seasoning your bacon, it's important to use a light hand. You don't want to overpower the natural flavor of the bacon, so start with a small amount of seasoning and adjust to your taste. Additionally, if you're using a batter, make sure to season the batter as well to ensure the flavor penetrates the crispy coating surrounding the bacon.

Experimenting with different seasonings and creating your own unique combinations is half the fun of cooking. Don't be afraid to try out new flavors and find what works best for your palate. Remember, the key to successful seasoning is balance and moderation. Happy frying!

Frequently asked questions