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4.90 from 3 votes

Crisco Fried Chicken

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 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.