Bacon is better cooked in oil instead of butter.
However when frying or cooking bacon, you really don't even need butter or oil as the cooking of the bacon renders it's own fat.
Although if you want extra flavor and richness, the butter will add a luxurious taste and helps with browning.
A neutral oil like peanut oil or vegetable oil can help.
For crispy and non saggy bacon, start the bacon in a cold pan with low heat, letting it's own fat do the work, as adding too much fat can make it greasy.
For less mess and splatter you can also cook the bacon in the oven, on a foil or parchment paper lined baking sheet with or without wire rack and bake the bacon in the oven at 400 F for 15 minutes to 20 minutes, which helps to minimize splatter and makes cleanup easy.
You can also cook bacon cleanly in the microwave, with paper towels for small amounts of bacon for the least mess.
Both these cooking methods of bacon contain the bacon grease and also yield consistently crispy bacon without standing over a hot stove.
To cook bacon crispy, place the bacon on a baking sheet that is lined with parchment paper or aluminum foil, and place the bacon in the oven at 400 F.
Then bake the thick bacon for 20 minutes to 30 minutes until crispy and allow the bacon to render the fat evenly, and get flat and crispy without constant flipping.
Then once the bacon is done, remove it from the oven and drain the bacon of the grease by placing the bacon on paper towels.
You can also cook bacon to crispy by using a cold cast iron skillet and then slowly rendering the fat for consistent crispiness before draining the grease from the bacon.
Sprinkling a light dusting of flour on bacon also make the bacon crispy and flat.
The flour helps bacon get crispy and flat, because the flour absorbs excess grease from the bacon and creates a nice, thin and crunchy coating, which also prevents the bacon from curling up and results in evenly cooked, rigid strips of bacon.
Sprinkling bacon with flour, allows the starch to crisp up while the fat renders, which results in perfectly crunchy bacon without much splatter.
Another good way to get crispy bacon is to use Martha Stewart's preferred bacon cooking method in the oven, which gets nice crispy bacon.
Martha Stewart's preferred method to cook crispy bacon in the oven with baking paper is to use a rimmed baking sheet that is lined with parchment paper.
The method of cooking crispy bacon in the oven with a rimmed baking sheet that is lined with parchment paper is a technique that provides an easy and hands off, mess free consistently crispy result when cooking crispy bacon.
To cook crispy bacon in the oven with baking paper using Martha Stewart's preferred method.
Prep the pan, by lining a rimmed baking sheet with some parchment paper, although aluminum foil also works, but parchment paper is preferred to avoid sticking.
If you want more crispier results, Martha Stewart also suggests that you use a wire rack on top of the lined baking sheet to allow the fat to drip away from the bacon strips.
Next lay the bacon out on the baking sheet and arrange the bacon slices in a single layer on the prepared sheet or rack and ensure that they don't overlap.
The place the baking sheet and bacon in a preheated oven at 400 F and bake the bacon for around 15 minutes to 18 minutes, or until the bacon is well browned and crisp.
The exact baking time for your bacon, will depend on the thickness of the bacon.
Once the bacon is done, use tongs to transfer the bacon to a plate that is lined with paper towels, to drain out any excess grease.
And as the bacon cools down, the bacon will get a little bit crispier.