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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.

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)

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

Find it online: https://thefamilycooking.com/easy-crisco-fried-chicken-recipe/