Deep frying bacon is the best. I use a thermometer and keep the oil between 300-350 or it will burn and be chewy. You don't need to cook it dark for crispiness either. cool on paper towel in a metal coriander, it will crisp up as it cools and can always be re-fried if not crispy enough.
to cook bacon with out rendering to much fat from it, choose leaner bacon cuts, lower your heat and use a non-stick pan or cast iron with no oil or butter, nothing. Just the bacon, flipping it constantly. Like every minute or less. thin cut bacon will shrivel, be super wavy, and render a bunch of fat, with crispy tops and chewy inner bumps. thicker cut bacon typically is leaner and render much less fat and will curl less. deli's and cafes drop a press on it. if you do a lot of bacon a press amazing. If you don't do that much bacon, like a pound a week or less, invest in a cast iron skillet and a long steel spatula to press it. the even heat and pressing will give you a more even grill rendering less fat and more even cooking. Again, low-medium heat. I never bacon on high.
For what you want, I think thick cut super lean bacon,on low-medium heat (about 300), on a cast iron skillet or grill plate, with a press or long spatula to press will give you exactly the taste and texture you are looking for. I'm not a fan of oven or microwaves. I'm mean it's good, but not the same.
Cheap thin cut bacon in packages are always going to render a bunch of fat, it's mostly fat. You can go through the packages and try to find packages with less fat. I've seem some cheap packages that are almost all fat. You could also try other uses for the fat. I've bought bacon fat, and it was $10 for a 10 oz jar. Good bacon fat is well over $1 an ounce.
Blalock Lean Thick Bacon Slices
steak and bacon presses