Fried Chicken Recipe Using Crisco: Grandma’s Secret to Extra Crispy Crunch

My grandmother swore by Crisco for frying chicken, and after years of testing, I understand why. It delivers a crispy coating that stays golden and shatteringly crunchy, even after cooling.

This method uses a simple flour and egg wash for the batter, with the hot Crisco creating that signature crunch. The key is maintaining the right oil temperature to ensure even cooking without absorbing excess grease.

You’ll end up with juicy, tender meat inside a crispy, well-seasoned crust that’s impossible to resist. It’s the kind of fried chicken that brings back memories of Sunday suppers and family gatherings.

Perfect for picnics, potlucks, or a comforting weeknight meal. The results speak for themselves.

Ingredients for Fried Chicken Recipe Using Crisco

Pantry raid time. Crisco and a handful of spices make this legendary dish.

[recipe_ingredient_scaler]

The shortening is non-negotiable here—Crisco All-Vegetable Shortening has the high smoke point you need for that shatteringly crisp crust. Bone-in, skin-on thighs and drumsticks stay juicier than breasts during frying (and they’re cheaper too). Most supermarkets stock Crisco in the baking aisle, but I grab the big tubs from Walmart when I’m frying for a crowd. Look for pieces with even sizing so they cook at the same rate.

No buttermilk? Whole milk plus 1 tbsp vinegar per cup works in a pinch. Fresh out of paprika? Substitute with a mix of cumin and chili powder (though the color won’t be the same). The cayenne adds heat but can be skipped—just add extra black pepper for depth. If you’ve got a deep fryer, use it, but a heavy Dutch oven on the stovetop works just as well.

Fry in batches so you don’t crowd the pan (that’s how you get soggy chicken). Leftovers keep in the fridge for 3-4 days—reheat in the oven to revive the crunch. The shortening can be strained and reused once or twice if stored properly.

Step-by-Step Instructions for Fried Chicken Using Crisco

Here’s how I get that legendary crispy crust with juicy meat every time.

Step 1: Season and Soak the Chicken in Buttermilk

Pat the 3 lb Chicken Thighs and Drumsticks dry with paper towels—this is critical for the coating to adhere properly. In a large bowl, whisk together the 1.5 cups Buttermilk and the 2 whole Large Eggs until fully combined.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, but overnight is ideal. This soak tenderizes the meat and infuses it with flavor while the acidity in the buttermilk helps the coating cling better.

Step 2: Prepare the Flour Dredge with Spices

In a large, shallow dish, combine the 2 cups All-Purpose Flour with the 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Paprika, 1 tbsp Salt, 1 tsp Black Pepper, 0.25 tsp Cayenne Pepper, 1 tsp Dried Thyme, and 1 tsp Dried Oregano.

Whisk until all the spices are evenly distributed throughout the flour. I crush the dried thyme between my fingers as I add it to release more of its aromatic oils. This blend creates that signature savory, slightly spicy crust that defines great fried chicken.

Step 3: Dredge and Rest the Chicken

Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure the coating adheres completely. For extra crunch, I like to dip each piece back into the buttermilk and then dredge in the flour a second time.

Place the dredged chicken on a wire rack set over a baking sheet. This setup allows air to circulate around the pieces, preventing the coating from getting soggy. Let the chicken rest for 15-20 minutes—this helps the coating set and stay put during frying.

Step 4: Fry in Crisco to Golden Perfection

In a large, heavy-bottomed pot or Dutch oven, melt the 2 cups Crisco All-Vegetable Shortening over medium-high heat until it reaches 350-375°F. Use a deep-fry thermometer to monitor the temperature—this range ensures crispy, golden-brown results without burning the outside before the inside cooks.

Working in batches to avoid overcrowding, carefully lower the chicken into the hot Crisco. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The chicken should sizzle steadily but not violently—if it’s smoking, your oil is too hot.

Transfer the fried chicken to a wire rack or paper towels to drain. Let it rest for 5 minutes before serving to allow the juices to redistribute and the crust to set. The result? Shatteringly crispy skin with tender, flavorful meat beneath.

Troubleshooting Perfect Results

Oil Temperature Issues

If your chicken is greasy instead of crispy, your oil is likely too cool. I keep my thermometer at 350-375°F—any lower and the coating absorbs oil. If it’s smoking excessively, it’s too hot; reduce the heat slightly. 🌡️

Coating Falling Off

The buttermilk soak is non-negotiable—skip it and your flour won’t stick. I soak mine for at least 4 hours. Also, let dredged pieces rest for 15-20 minutes before frying to help the coating set properly.

Uneven Cooking

Overcrowding the pot lowers oil temperature, causing uneven cooking. I fry in batches with space between pieces. Use a heavy Dutch oven to maintain steady heat. Turn pieces occasionally for even browning.

Dry or Tough Meat

Overcooking is the usual culprit. Pull chicken when it hits 165°F internally. Bone-in, skin-on pieces stay juicier than breasts. Let it rest 5 minutes after frying to redistribute juices. 💡

Soggy Leftovers

Store fried chicken on a wire rack, not stacked, to preserve crispness. Reheat in a 375°F oven for 10-12 minutes—microwaving turns it soggy. I always make extra just to enjoy it fresh.

Frequently Asked Questions