Fried Chicken Recipe With Crisco: Crunchy Golden Coating With Grandma’s Touch

There’s a reason Grandma’s fried chicken remains the gold standard—it delivers that perfect crunchy exterior and juicy interior every time. This method relies on Crisco for frying, a classic choice that ensures even heat and a golden finish without the smoke of other oils.

The secret lies in the double-dipping technique: first in flour, then in a seasoned buttermilk wash, and back into the flour for extra crispiness. The Crisco maintains a steady 350°F, so the coating cooks through without burning, locking in moisture and flavor.

What you get is fried chicken with a shatteringly crispy crust and meat so tender it falls off the bone. The Crisco imparts a subtle richness that complements the savory seasoning, making each bite irresistibly satisfying.

Safety comes first—use a deep fryer or heavy pot and never overcrowd the pan. This recipe brings nostalgia and perfection to your kitchen.

Ingredients for Fried Chicken Recipe with Crisco

Classic ingredients deliver that shatteringly crispy, juicy Grandma-style fried chicken every time.

[recipe_ingredient_scaler]

The chicken must be bone-in, skin-on for authentic texture. Thighs and drumsticks are ideal—breasts dry out too easily. For the shortening, Crisco is non-negotiable; its high smoke point and consistent heat distribution are what make this method foolproof. Look for all-vegetable shortening to avoid any animal products if that’s a concern. Most major supermarkets stock it in the baking aisle.

No buttermilk? Whole milk plus 1 tbsp lemon juice or vinegar per cup, let sit 5 minutes. For a gluten-free version, cornstarch or rice flour can replace all-purpose flour at a 1:1 ratio. The seasoning blend is flexible—swap smoked paprika for regular if you want more depth. If you’re out of thyme, poultry seasoning works in a pinch (use same amount).

Fry in batches and keep finished pieces warm in a 200°F oven while you work. Leftover chicken stays crispy when reheated in a 375°F oven for 10-12 minutes. The raw chicken can marinate in the buttermilk wash for up to 24 hours for extra tenderness, but don’t exceed that for food safety.

Step-by-Step Instructions for Fried Chicken With Crisco

This method ensures a perfectly crisp exterior and juicy interior every time.

Step 1: Prepare the Buttermilk Wash

In a large bowl, whisk together the 2 cups buttermilk and 1 whole large egg until fully combined. This creates a rich, tangy base that tenderizes the chicken and helps the coating adhere. I always use full-fat buttermilk for the best texture and flavor.

Add the 3 lb chicken thighs and drumsticks to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This extended marinating time allows the buttermilk to work its magic, breaking down proteins for maximum tenderness.

Step 2: Create the Seasoned Flour Coating

In a shallow dish, combine 3 cups all-purpose flour with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp dried thyme, 2 tsp salt, 1.5 tsp black pepper, 0.5 tsp cayenne pepper, and 0.5 tsp baking powder. The baking powder is the secret to an extra-crispy crust.

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 flavor. This blend creates a perfectly balanced seasoning that will give your chicken that classic, well-rounded taste.

Step 3: Coat and Rest the Chicken

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

Place the coated chicken on a wire rack set over a baking sheet. Let it rest at room temperature for 15-20 minutes. This resting period allows the coating to set, which helps it adhere better during frying and prevents it from falling off in the oil.

Step 4: Fry to Golden Perfection

In a large, heavy-bottomed pot or Dutch oven, heat the 48 oz Crisco All-Vegetable Shortening over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature accurately. Crisco maintains a consistent temperature better than other fats, which is crucial for even cooking.

Working in batches to avoid crowding the pot, carefully lower the chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The chicken should float and make a steady sizzling sound while cooking.

Drain the fried chicken on a wire rack or paper towels to maintain crispiness. The coating should be uniformly golden and audibly crisp when tapped. Serve immediately for the best texture.

Common Mistakes When Making This Recipe

Oil Temperature Issues

If your Crisco isn’t hot enough (below 325°F), the chicken will absorb oil and turn greasy instead of crispy. I always use a deep-fry thermometer—ThermoWorks makes reliable ones. Oil that’s too hot (above 375°F) burns the coating before the meat cooks through. 🌡️

Overcrowding the Pot

Adding too many pieces at once drops the oil temperature dramatically. Fry in batches with at least 1 inch of space between pieces. This ensures even cooking and that perfect golden-brown finish. I learned this the hard way with soggy first batches.

Skipping the Rest

Letting coated chicken rest for 15-20 minutes before frying prevents the coating from sliding off. The flour needs time to adhere properly. Skip this step and you’ll end up with bare spots on your chicken.

Inconsistent Coating

Press firmly when dredging to create an even layer. For extra crunch, use the double-dip method: flour → buttermilk → flour. I find using one hand for wet ingredients and one for dry keeps things cleaner and more efficient. 💡

Improper Draining

Draining on paper towels or a wire rack is crucial. Placing hot chicken directly on a plate creates steam that makes the coating soggy. I prefer a wire rack over a baking sheet for maximum airflow.

Neglecting Safety

Hot Crisco can splatter. Use a heavy pot with high sides and never leave it unattended. Keep a lid nearby to smother any potential flare-ups. Safety first with deep frying.

Frequently Asked Questions