Crisco Fried Chicken

If you grew up in the South, the smell of fried chicken sizzling in Crisco shortening brings back everything — lazy Sunday afternoons, family gatherings, and that first golden, crackling bite fresh from the cast iron.

This Crisco Fried Chicken recipe is old-fashioned in the best possible way. No complicated techniques, no fancy equipment. Just a buttermilk soak, a well-seasoned flour dredge, and a cast iron skillet full of hot Crisco shortening doing its magic.

The result? Fried chicken with the crispiest, most shattering crust you have ever tasted — and meat so juicy it practically drips down your chin.

Why You’ll Love This Crisco Fried Chicken

There is a reason generations of Southern cooks swore by Crisco for fried chicken. Vegetable shortening has a higher smoke point than butter and a more neutral flavor than some oils, which means your chicken fries up beautifully golden without any greasy or off-putting taste.

Beyond that, the buttermilk marinade tenderizes the meat while adding a subtle tang that balances the savory spiced coating. Every element of this recipe has a purpose.

• Crispiest crust possible — Crisco shortening creates a legendary shatteringly crisp coating
• Incredibly juicy interior — The overnight buttermilk soak locks in moisture
• Simple pantry ingredients — No specialty items required
• Classic Southern flavor — Exactly the way grandma made it
• Reliable results — Clear temperature guidance ensures perfect frying every time

Ingredients You’ll Need

The beauty of this recipe is that everything you need is already in your kitchen. Here is a quick rundown of the key players:

Chicken pieces: A mix of drumsticks, thighs, and breasts works perfectly. Dark meat pieces take slightly longer but stay juicier. If using breasts, consider cutting them in half for more even cooking.

Buttermilk: This is non-negotiable. Buttermilk does double duty — it tenderizes the meat through gentle acid action and its thick coating helps the seasoned flour adhere beautifully. No buttermilk? Add 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk and let it sit for 5 minutes.

Crisco shortening: The star of the show. Three cups sounds like a lot, but you need enough depth in the pan to properly fry the chicken pieces. You are not deep-frying — just pan-frying with enough oil to reach about halfway up the chicken.

Seasoned flour: All-purpose flour with salt, black pepper, garlic powder, paprika, and cayenne. The paprika adds both color and a subtle warmth, while the cayenne gives just enough heat to keep things interesting without being spicy.

How to Make Crisco Fried Chicken

Follow these steps carefully and you will have picture-perfect fried chicken every single time.

Step 1: The Buttermilk Soak

Place your chicken pieces in a large bowl or zip-lock bag. Pour over the buttermilk and hot sauce if using. Make sure every piece is well coated. Seal or cover and refrigerate for at least 1 hour, but overnight is truly ideal. The longer the soak, the more tender and flavorful your chicken will be.

Step 2: Make the Seasoned Flour

In a large shallow dish or a paper bag (the classic Southern method), combine the flour, salt, black pepper, garlic powder, paprika, and cayenne. Mix or shake well to distribute the spices evenly. You want every bite of crust to be perfectly seasoned.

Step 3: Heat the Crisco

Add the Crisco to a large cast iron skillet. You want it to melt and reach a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F. Use a deep-fry thermometer for accuracy — this temperature is critical. Too low and your chicken absorbs grease; too high and the outside burns before the inside cooks through.

Step 4: Dredge the Chicken

Remove the chicken pieces from the buttermilk one at a time, letting the excess drip off. Dredge firmly in the seasoned flour, pressing the flour into every crevice. Shake off the excess and set on a wire rack while you heat the oil. The few minutes of resting helps the coating adhere better.

Step 5: Fry in Batches

Carefully lower the chicken pieces into the hot Crisco, skin-side down. Do not crowd the pan — this is the number one mistake people make. Overcrowding drops the oil temperature and leads to steamed, soggy chicken instead of crispy perfection. Fry in batches of 3-4 pieces maximum, depending on your pan size.

Cook for 12-15 minutes per side for bone-in pieces, adjusting for size. The chicken is done when it reaches an internal temperature of 165°F and the crust is deep golden-brown all over.

Step 6: Drain and Rest

Transfer to a wire rack set over paper towels to drain. This is much better than paper towels alone — the rack allows air circulation so the crust stays crispy on all sides. Let the chicken rest for at least 5 minutes before serving.

Tips for the Best Crisco Fried Chicken

Temperature Is Everything

Invest in a reliable deep-fry or candy thermometer. Maintaining 350°F throughout the cooking process is the single most important factor in achieving great fried chicken. Add chicken pieces gradually and adjust the heat as needed to recover the temperature between batches.

Do Not Skip the Overnight Soak

Yes, you can marinate for just one hour in a pinch. But if you plan ahead and let the chicken soak overnight, the difference is remarkable. The buttermilk penetrates deeper into the meat, resulting in noticeably more tender and flavorful chicken from first bite to last.

Double Dredging for Extra Crunch

For an ultra-thick, craggy crust that shatters when you bite into it, try double dredging. After the first flour coating, dip the chicken back into the buttermilk briefly, then dredge in flour a second time. The result is an audibly crispy, restaurant-worthy crust.

Cast Iron Is Best

A well-seasoned cast iron skillet distributes heat more evenly than most modern pans. It also retains heat better when cold chicken goes in, helping to maintain that critical 350°F temperature. If you do not have cast iron, a heavy stainless steel or enameled pan is the next best option.

Variations to Try

Spicy version: Double the cayenne and add 1 teaspoon of chili powder to the flour mixture. Serve with a drizzle of hot honey for the ultimate Nashville-style experience.

Herb-infused: Add 1 tablespoon of dried thyme and 1 teaspoon of onion powder to the flour coating for a more aromatic, herby fried chicken.

Extra crispy: Add 2 tablespoons of cornstarch to the flour mixture. Cornstarch inhibits gluten development, resulting in a lighter, crispier crust.

What to Serve with Crisco Fried Chicken

This is the kind of fried chicken that deserves classic Southern sides to match its glory.

• Buttermilk biscuits — Fluffy, buttery, and perfect for soaking up any honey drizzled over the chicken
• Classic coleslaw — The cool creamy crunch is a perfect counterpart to hot, crispy chicken
• Cornbread — A Southern staple that belongs on every fried chicken plate
• Mashed potatoes with gravy — Pure comfort food alongside pure comfort food
• Mac and cheese — Because sometimes more is more
• Collard greens — Slow-cooked greens balance the richness beautifully
• Sweet tea — The quintessential Southern beverage for this meal

Print Pin

4.90 from 3 votes

Crisco Fried Chicken

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Ingredients

Chicken & Marinade

• 3-4 lbs chicken pieces drumsticks, thighs, breasts
• 2 cups buttermilk
• 1 tsp hot sauce optional

Coating

• 2 cups all-purpose flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper

Frying

• 3 cups Crisco shortening for frying

Instructions

• Soak chicken pieces in buttermilk and hot sauce (if using) for at least 1 hour, or overnight in the refrigerator for best results.
• In a large shallow dish or paper bag, combine flour, salt, pepper, garlic powder, paprika, and cayenne. Mix well.
• Melt Crisco shortening in a large cast iron skillet or heavy-bottomed pan to a depth of about 1 inch. Heat to 350°F.
• Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, pressing firmly to coat all sides. Shake off excess.
• Carefully place chicken in hot Crisco, skin-side down. Do not crowd the pan. Fry in batches. Cook for 12-15 minutes per side until deep golden-brown and cooked through (internal temperature 165°F).
• Remove to a wire rack over paper towels to drain. Let rest 5 minutes before serving.

Notes

Overnight buttermilk soak makes a huge difference in tenderness and flavor. Keep oil temperature steady at 350°F — too hot and the outside burns before inside cooks, too cool and it will be greasy. A cast iron skillet gives the best even heat for frying.

Final Thoughts

This Crisco Fried Chicken is the real deal — the kind of fried chicken that makes people close their eyes on the first bite and reach for seconds before they have even finished the first piece.

The secret is not complicated: good chicken, a long buttermilk soak, well-seasoned flour, hot Crisco, and patience. Follow those simple principles and you will turn out the kind of fried chicken that becomes a family legend.

Make it for Sunday dinner. Make it for a summer cookout. Make it when you need to bring something that will have everyone asking for your recipe. You genuinely cannot go wrong with this classic.

If you make this Crisco Fried Chicken, I would love to hear how it turned out. Leave a comment below and let me know your favorite sides to serve alongside!