Take the bacon out of the refrigerator at least 30 minutes prior to cooking. This will allow the bacon to come to room temperature and cook more evenly.
If you like crispy bacon, choose thinner slices to fry. Cook the bacon on medium-low heat and as the bacon cooks, baste it with the fat in the pan.
When frying, bacon can burn quickly. Keep a close eye on it and moderate the heat accordingly.
Cook the bacon slowly, turning it often to render out the most fat and reduce the amount of shrinkage. Also, you can prick the slices with a fork to help limit the amount that the bacon curls.
If you need bacon in a hurry, you can cook it in the microwave. To do this, place bacon strips on a paper towel and set into a microwave-safe dish. Cover with another paper towel and cook for about four to six minutes on high, checking every two minutes.
Bacon can be baked in the oven to achieve very flat slices. Preheat the oven to 400 degrees F. Lay out bacon slices on a parchment-lined baking sheet and bake for 10 to 15 minutes.
Splattering is caused when the moisture from the bacon hits the hot oil in the pan. Pat each slice dry with a paper towel before putting it into the hot skillet.
If you buy slab bacon instead of individually sliced bacon, be sure to remove the rind before cooking. Cook the rind by frying it and you will get cracklings, a favorite Southern snack.