Air fryer bacon is overrated and I'll die on that hill

I tried air fryer bacon last week after seeing everyone rave about it for months. Set it to 375 for 8 minutes like the recipe said. Came out dry and brittle, not crispy and chewy like I wanted. Three years ago I switched to oven bacon at 400 for 15 minutes on a wire rack and never looked back. The air fryer just blasts it too fast with no room for the fat to render right. Anyone else find oven bacon way more consistent than what the air fryer fans claim?

3 comments

3 Comments

margaretf4027d ago

Did you try lining the basket with anything or just tossing it in there naked? My neighbor swore by air fryer bacon and I gave it a shot last Christmas morning, and the whole kitchen smelled like burnt grease for two days. I went back to my cast iron skillet method from 2019 where I lay the strips in cold and let them heat up slow. That way you get that fat rendered out nice without turning the meat into dust. Oven on a wire rack is good too though, I did that for a big batch of BLTs last summer and it worked fine.

schmidt.grant27d ago

Huh, I haven't tried the cold start thing but I bet that works better than you'd think. I actually just microwave mine on a paper towel plate and it comes out pretty crispy without the mess.

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taylor.jessica25d ago

Microwave on a paper towel? That sounds like you're eating rubber with a side of soggy disappointment. I tried that once when I was in a hurry and the bacon came out chewy and sad, not crispy like you claim. Cold start in a cold pan is the only way to go, let that fat render low and slow so you get even cooking without burnt edges. Once the fat pools up, crank the heat and you'll have bacon that shatters when you bite it. Oven on a rack is fine for volume work but a skillet gives you actual control, not a guessing game.