How to Make Crispy Bacon with Flour in the Oven

Have you tried making crispy bacon with flour in the oven yet? I love this method for making ultra crunchy bacon, and the recipe is super easy. In fact, you may have seen this viral hack making the rounds on tiktok and social media because the bacon is so tasty.

Sometimes called Country Fried Floured Bacon, dipping bacon in seasoned flour before frying in the oven causes it to form a barely detectable, crunchy outer layer that’s extra crispy and golden brown.

You will love this crisp bacon for breakfast and brunch, layering on sandwiches, and just good old snacking. Be sure to read my Pro Tips below for making the best crunchy flour cooked bacon!

I absolutely love experimenting with new ways to prepare bacon! If you do, too, be sure to check out our recipes for crock pot bacon, bacon skewers and swizzle sticks, and cooking bacon on a pellet smoker.

We’ve got directions for regular oven-baked bacon, too!

What Does Putting Flour on Bacon Do?

Dredging the bacon strips lightly in flour before cooking will give them an enticing brown crust that’s rich with the savory flavor from the bacon.

If you’re a fan of crispy bacon, you’ll love this trick!

Does Flour Prevent Bacon From Curling?

Although some other recipes promise this, in my own experience the flour doesn’t have much effect on the bacon flattening as it cooks.

However, the curls are delightfully crispy! (Check out our recipe for curly bacon if you want even more groovy waves!) If you want slices of bacon that are really flat, my advice is to cook bacon in a frying pan on the stove with a bacon press.

Ingredients Notes

Bacon – You can used smoked or unsmoked, cured or uncured; it’s up to you! I recommend regular (thin sliced) bacon instead of thick cut bacon for the best crunch.

All-purpose flour – Make sure your flour is nice and fresh for this recipe.

Freshly ground black pepper

Seasoning salt – The bacon is salty, so you’ll only need to season the flour a tiny bit. I like Tony Chachere’s Creole Seasoning Salt, but feel free to use your favorite.

Equipment You’ll Need

Here’s what you’ll need to make the crispiest baked bacon recipe:

• Large rimmed baking sheet
• Aluminum foil
• Parchment paper
• Wire rack for cooling

Step by Step Instructions

STEP ONE | Preheat the oven to 350 degrees F. Line a large rimmed baking pan with aluminum foil. (This will make your cleanup easier.) Top the foil-lined baking sheet with a sheet of parchment paper, which will prevent your delicious bacon from sticking to the pan.

STEP TWO | In a shallow bowl, combine the flour, pepper, and seasoning salt.

STEP THREE | Drag one strip of bacon through the flour mixture on both sides, lightly tapping on the side of the bowl to remove excess flour.

STEP FOUR | Repeat process with remaining bacon strips. (You won’t need all of the flour mixture.) Arrange the flour-coated bacon slices in a single layer on the parchment lined baking sheet.

STEP FIVE | Bake in the preheated oven until the bacon is golden brown and crispy, about 20 to 30 minutes.

Your cook time will vary depending on the thickness of your bacon and the level of crispiness you want. In my oven, this took about 25 minutes.

STEP SIX | Remove the pan from the oven to a cooling rack. Use a spatula to transfer the bacon to a paper towel-lined plate to drain. Serve and enjoy!

PRO TIP: For easy cleanup, you can simply wad up the tin foil with the parchment inside and discard.

How to Store and Reheat Leftovers

(Leftover bacon? Is that even a thing?) If you happen to have leftover crunchy bacon, you can store it in the refrigerator, tightly wrapped or in an airtight container, for up to 2 days.

To reheat, arrange the slices on a baking sheet and pop in a 350 degree F oven until hot, about 6-7 minutes.

Here’s the full, printable recipe:

Got questions? Just ask! I’m happy to help.

If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.

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