It's a time-tested trick.
This trick dates back to Regina’s grandfather, Joe Avila: With a flour coating and an overnight chill, bacon both kept its shape better and stayed crispier in their bean-and-egg tacos. And the shape is important, Regina emailed me: “Always strips of bacon 🥓. Never crumbled.”
Here’s why: When you douse anything in flour before frying, it jump-starts delicious browning, dries the surface for maximum crisping , and protects the ingredient’s exterior. Sweet rice flour leaves a delicate, shattering edge. Nuttier whole-grain sorts like rye are more prone toward chew and unmistakably earthier, bringing out the bacon’s smoky vibes. Cornstarch leaves a fine, flaky crunch .
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