In many homes, bacon is more than just a breakfast side—it’s a prized staple. Whether served with eggs, tucked into sandwiches, or crumbled over a salad, crispy bacon is often the first thing to disappear from the table. And let’s be honest, there’s nothing quite like biting into a perfectly golden, crunchy strip.
But as any home cook knows, achieving that ideal crisp can be a challenge. Bacon often curls, cooks unevenly, or turns out greasy and limp. Despite countless attempts using the skillet, oven, air fryer, and bacon press, the results can be frustratingly inconsistent.
That’s why it’s worth sharing a kitchen trick that completely changed how I cook bacon. It’s simple, mess-free, and uses an ingredient you likely already have in your pantry.
The Surprising Secret? Flour
That’s right. Regular all-purpose flour.
As odd as it might sound, a light dusting of flour on bacon before cooking transforms it into a consistently crispy masterpiece. The method is easy, the ingredient is inexpensive, and the results are remarkable.
Why This Trick Works So Well
When you dredge raw bacon slices in flour before cooking, the flour serves two important purposes:
- Absorbs excess fat during cooking – Bacon releases a lot of grease as it cooks. Flour acts like a sponge, drawing away moisture and oil from the surface of the meat. This creates a dry exterior that crisps up more efficiently.
- Keeps the bacon flat and even – The coating adds just enough weight to help bacon stay flat as it cooks. Instead of curling into awkward, twisted shapes, the slices remain straight and evenly browned from edge to edge.
The result? Bacon that not only tastes crisp and flavorful, but also looks great on the plate—ideal for layering on sandwiches, serving at brunch, or using as a garnish.
Can You Use Other Flours?
Yes. While all-purpose flour works best for its neutral flavor and fine texture, other options can be used depending on dietary preferences or what’s available:
- Cornstarch – Offers a lighter, crunchier texture
- Rice flour – Naturally gluten-free and crisps beautifully
- Potato starch – Great for a light, airy finish
- Gluten-free flour blends – Can be used with similar results
The key is to use a fine flour or starch that can stick easily to the bacon and won’t burn too quickly.
Ingredients and Tools You’ll Need
Ingredients:
- Bacon (thick-cut or regular, 2 to 3 slices per person)
- All-purpose flour (or another fine flour/starch of your choice)
Optional:
- Additional seasoning (black pepper, smoked paprika, garlic powder) for added flavor
- Parchment paper or baking mat
- Beeswax wrap or plastic wrap
- Paper towels for draining
Step-by-Step Guide to Making Crispy, Straight Bacon with Flour
This method includes an overnight step for best results, but you can also follow the same technique with a shorter chill time if needed.
The Night Before
Step 1: Coat the Bacon
Pour a few tablespoons of flour into a shallow bowl or plate. Lightly dredge each bacon slice in the flour, coating both sides. Shake off any excess so the coating is thin and even.
Step 2: Arrange on a Tray
Line a baking sheet with parchment paper. Lay the floured bacon slices in a single layer on the tray. If you need to stack them, place a sheet of parchment between each layer to prevent sticking.
Step 3: Refrigerate
Cover the tray with beeswax wrap, plastic wrap, or another sheet of parchment paper. Refrigerate overnight. This step helps the flour adhere better and allows the coating to set, which improves crisping during cooking.
The Next Day
Step 4: Preheat Your Oven
Set your oven to 400°F (200°C). Line a new baking sheet with parchment or a silicone baking mat.
Step 5: Bake the Bacon
Place the chilled, coated bacon slices on the prepared baking sheet. Leave space between each slice. Bake for about 5 minutes, then carefully flip the slices using tongs. Return to the oven and continue baking for another 5 to 7 minutes, or until golden brown and crisp.
Keep an eye on the bacon during the final minutes to avoid overcooking—it can go from perfect to burnt quickly.
Step 6: Drain and Serve
Transfer the cooked bacon to a plate lined with paper towels. Let it drain for a minute or two before serving.
The bacon will stay straight, crunchy, and incredibly flavorful. It holds its shape well and doesn’t turn greasy after sitting out, making it perfect for serving guests or using in other recipes.
Why Straight, Crispy Bacon Is Better
Most people prefer bacon that’s crisp, not chewy or greasy. But having uniformly straight bacon is more than just about presentation.
- Fits easily on sandwiches
- Ideal for brunch boards or charcuterie
- Looks more appealing on breakfast plates
- Easier to chop and crumble over salads or pasta
This technique turns bacon into something more than just a side—it becomes a star ingredient in any meal.
Flavor Add-Ons and Variations
Want to take it a step further? Add a little seasoning to your flour before dredging:
- Smoked paprika for extra depth
- Cracked black pepper for a little heat
- A pinch of garlic powder or onion powder for savory flavor
- Brown sugar for a hint of sweet crunch
You can also brush cooked bacon with maple syrup, honey, or balsamic glaze for a gourmet finish.
Storage and Reheating
If you’re making a big batch or want to prep in advance:
- Store leftover bacon in the fridge in an airtight container for up to 3 days
- To reheat, place in a 350°F oven for 5 to 7 minutes until warmed and crisp
- Avoid microwaving, as it may turn the flour coating soggy
You can also freeze cooked bacon and reheat in the oven directly from frozen—great for quick breakfasts or last-minute sandwich prep.
Final Thoughts
If you’ve ever struggled to get bacon just right, this flour trick might be the solution you didn’t know you needed. With a little prep and one pantry staple, you can create bacon that’s crispy, evenly cooked, and beautifully straight—every single time.
This method is easy enough for weekday mornings and impressive enough for weekend brunch. It also gives you the flexibility to add flavors, prep ahead, and make bacon that not only tastes great but also elevates your entire meal.
Try it once and see the difference. You might never go back to cooking bacon the old way again.