Description
This Crisco Fried Chicken recipe brings Southern comfort to your table with a golden, crispy crust and juicy, flavorful meat. Frying in Crisco gives the chicken that old-school texture and flavor reminiscent of grandma’s kitchen. Perfect for Sunday dinners, picnics, or anytime you’re craving a crispy classic.
Ingredients
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1 whole chicken (about 3 1/2 lbs), cut into 8 pieces
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2 cups buttermilk
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2 teaspoons hot sauce (optional)
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2 cups all-purpose flour
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1 tablespoon salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Crisco shortening (for frying, enough for 1 1/2 inches in skillet)
Instructions
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In a large bowl, mix buttermilk and hot sauce. Add chicken pieces and marinate in the refrigerator for at least 4 hours, or overnight for best flavor.
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In another bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
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Remove chicken from buttermilk, allowing excess to drip off. Dredge in flour mixture, pressing to coat well. Shake off excess.
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Heat Crisco shortening in a large, deep cast iron skillet or Dutch oven over medium heat until the temperature reaches 350°F (175°C).
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Carefully place chicken pieces in hot Crisco, skin-side down. Do not overcrowd the pan.
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Fry for 8–10 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
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Drain on a wire rack or paper towels. Let rest 5 minutes before serving.
Notes
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For extra crunch, double-dip: flour → buttermilk → flour again.
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Use a thermometer to maintain consistent frying temperature.
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Great served with mashed potatoes, coleslaw, and biscuits!