Today, learn everything you need to know about making perfect fried chicken using Crisco shortening.
Crisco Fried Chicken
Tips for the Best Chicken
- Get pre-cut chicken so you won’t have to do it all yourself. Check the wings, though, and be sure to cut off the tips at the last joint. This part is called the tip, and no one eats them.
- Be sure the chicken is at room temperature. Frying cold chicken will result in uneven cooking.
- This recipe uses the Ziploc bag method, which calls for putting the dry coating inside a Ziploc bag and placing the chicken inside the bag, and then shaking the bag to coat the chicken. It’s effective and mess-free.
You can also do it the classic route, though, and place the dry ingredients in a bowl. It’s an additional bowl to wash, but the good thing about it is you can ensure even coating.
Either method works, so it’s completely up to you.
- For extra crispy skin, add a tablespoon of cornstarch to the flour.
- For super-moist chicken, marinate the pieces in buttermilk for 30 minutes before frying. If you have the time, marinate them overnight.
- Do not overcrowd the skillet. Adding too many chicken pieces at once will reduce the heat of the shortening, which in turn will likely give you soggy skin and raw chicken. Use a large skillet, so you can cook several pieces at once.
- Use a real cast-iron skillet or Dutch oven, as they conduct heat better.
- Preheat the shortening to 350 degrees Fahrenheit. Don’t be tempted to fry the chicken right away, otherwise, it won’t cook properly. Use a thermometer to check the temperature.
- If you’re not using shortening, go for canola or peanut oil. These oils have a higher smoke point, which means they can handle high heat.
- Cook the chicken skin side down first for guaranteed crispy skin.
- Use a meat thermometer to check for doneness. According to the USDA, cooked chicken has an internal temperature of 165 degrees Fahrenheit.
- You can bake the chicken for less oil and calories. Place the chicken on a parchment-lined baking sheet and bake at 425 degrees Fahrenheit for 25 minutes. Flip the chicken over and bake for 25 minutes more. Turn on the broiler for 1 minute for extra crispy skin.
- Store the fried chicken in an air-tight container and refrigerate for 3 to 4 days. It won’t be as crispy, but still tasty.
- Serve fried chicken with buttermilk biscuits, coleslaw, or mashed potatoes. Comfort food at its best!
Crisco Fried Chicken
1/2 cup milk
1 egg, slightly beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
2 1/2 to 3 pounds chicken pieces
1 1/2 to 2 cups of Crisco shortening
- In a medium bowl, combine the milk and egg. Set aside.
- In a large Ziplock bag, add flour, garlic salt, paprika, pepper, and poultry seasoning. Seal the bag and shake to combine.
- Add the chicken, a few pieces at a time. Shake well to coat.
- Dip the coated chicken in the milk-egg mixture. Place it back in the bag of flour mixture to coat.
- Cook the chicken using the skillet-fry (steps 6-7) or deep-fry (steps 8-9) method.
- To skillet-fry, add Crisco to a large skillet.
- Heat to 365 degrees Fahrenheit or medium-high heat, Once melted, the shortening should fill 1/2 to 2 inches of the skillet – add or reduce if needed.
- Cook the chicken on all sides until brown. Reduce heat to 275 degrees Fahrenheit or medium-low heat. Cook the chicken, flipping the pieces over several times, until tender, about 30 to 40 minutes. Transfer the fried chicken onto a wire rack with a piece of parchment paper underneath.
- To deep-fry, add Crisco to a deep-fryer. Heat the pan to 365 degrees Fahrenheit.
- Fry the chicken until golden brown, about 15 to 18 minutes. Transfer the fried chicken onto a wire rack with a piece of parchment paper underneath.
- Add another teaspoon of ground black pepper and 1/4 teaspoons of poultry seasoning for extra spicy chicken.
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