Getting home-cooked bacon to your preferred level of crispiness can feel like a guessing game. So many factors can throw off the balance, from the thickness of the cut to the heat level in the frying pan. However, a simple one-ingredient process typically applied to frying other foods, and perfected by a Tex-Mex restaurant over 60 years ago, will help you achieve crispy bacon in your kitchen.
Joe's Bakery, open in its current Austin, Texas location since 1962, is renowned for its fried bacon. Founding chef Joe Avila passed his crispy bacon technique down through family generations at the restaurant. At Joe's, cooks coat the bacon in all-purpose flour, a technique known as dredging.
The dredged bacon is then refrigerated overnight, and fried on the grill in the morning. The resulting texture makes it appear the bacon was deep-fried! The simple but hearty dishes at Joe's Bakery continue to gain accolades; in early 2023, the James Beard Foundation bestowed an America's Classic Award on the restaurant, recognizing its community impact as a locally-owned business over the decades. A simple flour dredge makes bacon crispy Flour-dredging bacon is substantially simpler than doing so with other foods.
Flour is effective in dredging because it absorbs the food's flavors via the cooking liquid used. While traditional dredging involves adding spices to the flour, bacon is flavorful enough that cooking the dredged slices in its own grease will suffice. Bacon's natural deliciousness also m.
