Easy Crisco Fried Chicken Recipe

Why You’ll Love This Recipe

You’ll love this Crisco fried chicken recipe for its traditional flavor, extra crispy texture, and reliable results. Crisco shortening maintains a steady frying temperature, ensuring even cooking and a beautiful golden crust. The recipe is simple, affordable, and perfect for family dinners, potlucks, or weekend indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in chicken pieces (legs, thighs, breasts, wings)
• All-purpose flour
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Buttermilk or regular milk (for soaking)
• Crisco shortening (for frying)

Directions

1. Prep the chicken: Rinse and pat dry the chicken. Soak the pieces in buttermilk or milk for at least 1 hour, or overnight in the fridge for best flavor and tenderness.
2. Make the flour coating: In a large bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Coat the chicken: Remove chicken from the milk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to ensure a good coating. Place on a wire rack and let rest for 10–15 minutes to help the coating stick.
4. Heat the Crisco: In a deep skillet or cast-iron pan, melt enough Crisco to fill the pan about 1½ inches deep. Heat to 350°F (175°C).
5. Fry the chicken: Carefully add the chicken to the hot shortening, skin-side down. Fry in batches for 10–15 minutes per side, depending on size, until golden brown and internal temperature reaches 165°F (75°C).
6. Drain and rest: Remove chicken and place on a wire rack or paper towels to drain. Let rest for a few minutes before serving.

Servings and timing

This recipe serves 4–6 and takes approximately 1 hour, including prep and frying time (not including marinating).

Variations

• Spicy Crust: Add cayenne pepper or hot sauce to the flour or buttermilk soak for heat.
• Extra Crispy: Double dredge the chicken by dipping it back into the milk and flour mixture for a thicker crust.
• Seasoned Crisco: Add a sprig of rosemary or thyme to the hot Crisco for added flavor.
• Boneless Fried Chicken: Use boneless thighs or breasts for quicker cooking time.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 375°F (190°C) oven or air fryer for 10–12 minutes until crispy and hot. Avoid microwaving to maintain texture.
• Freezing: Freeze cooked chicken pieces in a single layer. Reheat from frozen in the oven.

FAQs

What makes Crisco good for frying chicken?

Crisco shortening has a high smoke point and neutral flavor, creating a crispy crust and preventing oil breakdown during frying.

Can I use vegetable oil instead?

Yes, but Crisco gives a richer, more traditional flavor and texture. You can substitute with vegetable oil if preferred.

Do I need to soak the chicken in buttermilk?

Soaking in buttermilk tenderizes the meat and adds flavor. If using milk, consider adding a tablespoon of vinegar or lemon juice.

How do I know the oil is hot enough?

Use a thermometer to maintain 350°F (175°C). If you don’t have one, drop a bit of flour into the oil—it should sizzle immediately.

How do I keep the coating from falling off?

Let the dredged chicken rest for 10–15 minutes before frying. Don’t move the chicken too much while frying.

Can I fry frozen chicken?

No. Always thaw chicken completely before frying to ensure even cooking and to avoid splatter hazards.

Why is my chicken greasy?

This happens when the oil is too cool. Maintain proper frying temperature and avoid overcrowding the pan.

Can I oven-finish the chicken?

Yes. After frying, finish thicker pieces in a 350°F (175°C) oven for 10–15 minutes if needed.

What sides go best with fried chicken?

Serve with mashed potatoes, coleslaw, cornbread, biscuits, macaroni and cheese, or green beans.

Can I reuse Crisco after frying?

Yes. Let it cool, strain out crumbs, and store in a sealed container in a cool place. Use within a few weeks for frying similar items.

Conclusion

This easy Crisco fried chicken recipe is a delicious throwback to Southern-style cooking at its finest. With a perfectly crispy crust and juicy interior, it’s the kind of comfort food that never goes out of style. Whether you’re cooking for a crowd or a cozy family dinner, this classic fried chicken is sure to be a hit.

Easy Crisco Fried Chicken Recipe

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Crisco fried chicken is a crispy, golden-brown Southern classic made with bone-in chicken pieces coated in seasoned flour and fried to perfection in Crisco shortening. It’s juicy on the inside with a crunchy, flavorful crust.

• Author: Laura
• Prep Time: 15 minutes (plus 1 hour marinating)
• Cook Time: 30–35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: Southern
• Diet: Halal

Ingredients

• 2–3 lbs bone-in chicken pieces (legs, thighs, breasts, wings)
• 2 cups buttermilk or milk (for soaking)
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1–2 cups Crisco shortening (for frying, enough to fill pan about 1½ inches deep)

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Instructions

1. Soak chicken pieces in buttermilk or milk for at least 1 hour or overnight in the fridge.
2. In a large bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Remove chicken from the milk, let excess drip off, then dredge in flour mixture until well coated. Set aside on a wire rack and let rest for 10–15 minutes.
4. Heat Crisco shortening in a cast-iron skillet or deep pan to 350°F (175°C).
5. Fry chicken in batches, skin-side down first, for 10–15 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C).
6. Drain on paper towels or a wire rack. Let rest a few minutes before serving.

Notes

• Soaking in buttermilk adds flavor and tenderizes the meat.
• Letting the dredged chicken rest helps the coating stick better during frying.
• Double dredging creates a thicker, crunchier crust.

Nutrition

• Serving Size: 1 chicken piece
• Calories: 410
• Sugar: 2g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 95mg