I love crispy bacon, but I’m always disappointed when I pan-fry it forever and it still turns out soggy and oily. If you’re having the same problem, try baking your bacon. It basically eliminates the whole draining the fat off the bacon thing, which I always find hard.
Preheat the oven to 425°F. Place a wire baking rack on a cookie sheet and lay strips of bacon on the rack. The strips can overlap a bit on the edges. Put the rack and baking sheet in the oven and bake for 20-25 minutes without turning, depending on how crispy you like your bacon.
It may take two or three rounds to bake a whole pack of bacon, so this method is best done in advance. I like to bake a whole package then chop some up to eat with perogies, and refrigerate some strips for a breakfast sandwich or BLT the next day. You can heat the bacon up for a few seconds in the microwave or a few minutes in the toaster oven. Yum!