Cracklins are essentially ungodly rich, salty chunks of bacon that are essentially sorta like bacon squared. Or maybe even to the third power. Chef Frank Stitt, a born and bred Southerner who just happens to be an alum of Alice Water’s Chez Panisse and the recipient of countless awards, plops these very cracklins in his corn bread batter. We figure he ought to know. They also make a terrific salty crunch when added to beans, soups, omelets, and more. And, of course, standing at the stove cramming them in your piehole. Mind you, these are different than fried pork rinds, which you’ll find packaged across the country. (And in as many as 14 different flavors in Alabama. We know. We counted.) These are a touch more refined. Don’t worry, that doesn’t mean you have to be restrained.–Renee Schettler
- Quick Glance
- 5 M
- 45 M
- Servings vary
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*What You Need To Know About Selecting Bacon For Cracklins
You absolutely need to use slab bacon to make cracklins. No thin-sliced bacon here. It simply won’t work.
Recipe Testers Reviews
Oh so simple! I did it with bacon and it was delicious, but I can’t wait to do it with duck skin!!! I was going to just fry the skin, then I saw this recipe and did as directed and it was a much better idea. Use the fat in the skillet to make corn bread, and if you want to rock some worlds, use the cracklins in it. One of those almost “non-recipes” to keep in mind for salad toppings or breakfast toppings (I’m thinking over pancakes?). Have fun!