Frying

Gather all the tools and ingredients for this recipe.

Place your skillet on the stove over medium heat. Allow it to heat up before adding the bacon; it should sizzle upon contact.

While the pan heats, cut the thick-cut bacon into strips or batons of about ¼-inch.

Add the raw bacon pieces to the skillet. Stir occasionally with a wooden spoon to ensure even cooking.

Monitor the fat that renders out. Once it begins to release, reduce the heat to allow the bacon to become crispy at a lower temperature.

Continue cooking the bacon until it reaches your desired level of crispiness, approximately 10-15 minutes, depending on the bacon's thickness and the starting temperature.

Use a colander or sieve over a bowl to drain off the bacon fat. Return any chunks of bacon pieces from the sieve back to the pan.

If using, mix in the smoked paprika and garlic powder during the last minute or two of cooking for an added flavor boost. If the seasoning sticks to the pan, deglaze with a little water carefully.

Baking

Gather all the tools and ingredients for this recipe.

Set your oven to 375°F (190°C) to ensure it's at the right temperature before the bacon goes in.

Line a rimmed baking sheet with parchment paper to prevent the bacon from sticking and to make cleanup easier.

Use a sharp knife to cut the raw bacon into the desired size. The size depends on your preference for the final result.

Mix with the spices (if using) before baking.

Lay the bacon slices or pieces on the prepared baking sheet. Ensure they are spread out evenly and not overlapping, for consistent cooking.

Place the baking sheet in the preheated oven. Bake the bacon for 10-15 minutes or until it reaches your preferred level of crispiness.

Once crispy, use tongs to transfer the bacon onto paper towels to drain excess fat. This helps achieve the perfect crispiness without being too greasy.

Allow to cool slightly before chopping the bacon into crumbles. Cooling makes it easier to handle and chop without crumbling excessively.