Prep the Coating:

In a shallow dish, whisk together flour, black pepper, garlic powder, onion powder, paprika, and cayenne.

Dredge the Bacon:

Take each slice of bacon and dredge it through the seasoned flour, pressing gently to help it stick.

Shake off excess and set aside on a plate.

Heat the Skillet:

Add enough oil or bacon grease to coat the bottom of a cast iron or heavy skillet. Heat over medium until hot but not smoking.

Fry the Bacon:

In batches, place the floured bacon into the hot skillet.

Fry 2–3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan.

Remove and drain on paper towels.

Serve:

Serve warm as a breakfast side, sandwich filler, or topped on salads or baked potatoes.

For extra indulgence, drizzle with honey, maple syrup, or serve with country gravy.