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In The Skillet or On The Griddle:
Safety first: Shield yourself from spattering fat. When the sound of sizzle hit the ears, the dish-washing gloves hit the hands.
Prepare a plate for the finished bacon ahead of time. Layer two paper towels on a plate and have another paper towel at the ready.
If frying in a pan, choose a pan large enough to accommodate the full length of the bacon strips. The more room you have to work with, the better your chance of success.
Lay the bacon in the pan or on the skillet BEFORE turning on the heat. Do not let slices overlap - not even a little.
Cook on a setting slightly above medium. Too much heat means the bacon will cook too quickly. A cooking time that exceeds five minutes is not only fine, it is preferred.
As the bacon begins to shrink, flip each slice separately with a fork - make sure the slices remain as flat as possible after flipping. At this point, flip each slice at least once every 45 seconds.
Drain off excess fat midway though cooking time -- about 2 minutes after the bacon begins to sizzle. Carefully remove pan from heat, hold the bacon down with a wide spatula and tilt pan to drain fat into a container. There's no need to get rid of all the liquid - just enough so the slices don't have to swim and fry at the same time.
Well-made griddles allow the fat to drain though the nature of their construction. Forget this step if using one.
Finished bacon will be brown and firm, not necessarily crispy in the pan. With a fork, transfer each finished slice to the plate lined with paper towels. When all the pieces are there, dab the top-side of all slices with the other paper towel.
Turn off the heat. Remove the gloves. Pat yourself on the back. Your crispy bacon is now ready to serve and enjoy.
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