When it comes to comfort food, few dishes beat the crunch, warmth, and rich flavor of homemade fried chicken. And if you grew up in the South, there’s a good chance your grandma had a tub of Crisco on the counter, ready to make something crispy and golden.
Fried chicken made with Crisco isn’t just about nostalgia—it’s about flavor, texture, and tradition. The right fat can make or break a fried chicken recipe, and Crisco’s high smoke point and neutral taste make it a go-to for many home cooks.
This guide walks you through everything you need to know—from choosing ingredients to frying tips, variations, storage, and more. Whether you’re new to frying or a seasoned kitchen pro, you’ll find practical steps to perfect your Crisco fried chicken recipe.
Let’s jump in and see what makes this dish so iconic.
Introduction
The Legacy of Crisco in Southern Cooking
Crisco has long been a staple in Southern kitchens. First introduced in the early 1900s, it was promoted as a clean, shelf-stable alternative to animal fats. Over the years, it earned a place in generations of recipes—from biscuits to pies to fried chicken.
When it comes to Southern fried chicken, Crisco holds a special place. It fries clean, heats evenly, and gives chicken that signature golden crust. Unlike some oils, it doesn’t overpower the natural flavors of the meat or spices. And since it’s solid at room temperature, it adds a special richness to the crust.
Why Choose Crisco for Fried Chicken?
Let’s be honest—frying can be tricky. But Crisco makes it easier. Its high smoke point means less burning and a more even cook. It also allows the chicken to crisp without absorbing too much grease, which keeps the texture light and crunchy.
Many home cooks say the crust made with Crisco just tastes better. It’s flaky, crisp, and holds up beautifully. Whether you’re frying legs, wings, or thighs, this method ensures you get that perfect bite every time.
Plus, Crisco is widely available and easy to use. It’s budget-friendly and stores well, which makes it ideal for anyone looking to master the art of fried chicken.
Ready to get cooking? Let’s look at the ingredients and prep steps that make this recipe a winner.
Ingredients and Preparation
Essential Ingredients for Crisco Fried Chicken
You don’t need many items to make this classic dish. Most ingredients are easy to find and already in your kitchen.
Core Components
Let’s break down the basics:
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Chicken: Bone-in pieces like thighs, drumsticks, or wings work best. They stay juicy and hold up well to frying.
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Flour: Use all-purpose flour. It gives the chicken a crispy, golden crust.
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Eggs: These help the coating stick to the chicken.
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Spices: Salt, pepper, paprika, garlic powder, and onion powder add flavor.
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Crisco: You can use All-Vegetable Shortening or Crisco Pure Vegetable Oil. Both are great for deep frying.
These simple items come together to make a flavorful, crunchy crust around tender, juicy chicken.
Optional Add-ins and Toppings
Want to give your fried chicken more kick or flavor? Try these:
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Buttermilk: Use it for marinating. It makes the meat extra tender.
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Hot sauce: A few drops in the egg mix adds heat.
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Fresh herbs: Add chopped parsley or thyme as a garnish after frying.
These extras aren’t required, but they do add a nice twist to the classic version.
Step-by-Step Preparation Guide
Making Crisco fried chicken doesn’t take fancy tools. Just follow these simple steps.
Marination
If you’re using buttermilk:
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Place the chicken in a bowl.
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Pour buttermilk over the top.
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Add some salt, pepper, and garlic powder.
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Cover and chill for 2–4 hours.
This step keeps the chicken moist and adds flavor inside and out.
Dredging
Next, it’s time to coat the chicken.
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Mix flour with spices in a shallow bowl.
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Beat eggs in a separate bowl.
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Dip each piece in egg, then coat in the flour mix.
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For a thicker crust, repeat the dip and dredge.
Be sure each piece is well-coated before frying.
Frying
Now the fun part—frying your chicken.
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Heat Crisco in a deep skillet or Dutch oven over medium heat.
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Wait until it reaches 350°F (175°C).
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Carefully place the chicken in the hot oil.
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Fry in batches for 10–15 minutes per side, or until golden brown.
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Don’t crowd the pan. That lowers the temperature and makes the crust soggy.
Use a meat thermometer if needed. The inside should reach 165°F (74°C).
Draining and Serving
Once cooked:
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Remove the chicken and place it on paper towels.
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Let it rest for a few minutes.
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Sprinkle with a little extra salt if you like.
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Serve while it’s still hot and crispy.
And there you have it—crunchy, juicy Crisco fried chicken made right at home.
Want a visual reference? Check out this classic fried chicken technique for more inspiration.
Nutritional Information
Nutritional Breakdown of Crisco Fried Chicken
Fried chicken tastes great, but it’s helpful to know what’s in it. Let’s take a quick look at the nutrition facts.
Caloric and Macronutrient Content
Each serving of Crisco fried chicken (about one thigh or drumstick) contains:
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Calories: Around 300–400
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Protein: 25–30 grams
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Fat: 20–25 grams
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Carbohydrates: 8–12 grams
The final numbers may change based on size, coating, and frying time.
Chicken is high in protein, which helps build muscle. But the frying process adds fat, especially from the oil or shortening. That’s where most of the calories come from.
Health Considerations
This dish is best enjoyed in moderation. It’s rich and filling, but not ideal for daily meals.
You can make it a little healthier by:
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Using skinless chicken
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Draining it well after frying
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Frying at the right temperature to avoid greasy food
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Limiting extra toppings like cheese or heavy sauces
Want to go lighter? Pair the chicken with steamed vegetables or a fresh salad. That keeps your meal balanced without losing the flavor.
Variations and Customizations
Adapting the Recipe to Different Tastes
Everyone has their way of making fried chicken. With a few small changes, you can make this recipe fit your taste.
Spicy Crisco Fried Chicken
Love heat? Add spice to kick things up.
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Mix cayenne pepper, chili powder, or hot sauce into the flour or egg.
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Marinate the chicken in buttermilk with hot sauce for extra flavor.
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Sprinkle crushed red pepper on top after frying.
Spicy versions go great with cool sides like coleslaw or cucumber salad.
Herb-Infused Crisco Fried Chicken
For a fresh twist, add herbs.
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Mix dried rosemary, thyme, or oregano into the flour mix.
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Add fresh chopped parsley on top after cooking.
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Infuse the Crisco with herbs by heating them in the oil before frying.
These little touches can change the flavor in a big way.
Gluten-Free Version
Need a gluten-free option? It’s easy.
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Replace regular flour with gluten-free all-purpose flour or rice flour.
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Check labels on seasonings to make sure they’re gluten-free.
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Use the same cooking method—just change the coating.
You’ll still get that crispy crust, even without wheat.
Customizing your Crisco fried chicken recipe makes it even better. Whether you want it spicy, herby, or gluten-free, these swaps let you make it your own.
Serving Suggestions
Complementary Dishes and Presentation Ideas
Crisco fried chicken is great on its own. But adding a few sides makes the meal complete.
Classic Southern Sides
These sides are a perfect match:
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Mashed potatoes with a little butter or gravy
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Coleslaw for a cool, crunchy bite
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Macaroni and cheese for something creamy
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Cornbread for a soft and sweet contrast
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Green beans or collard greens for a healthy touch
Mix and match based on what you like. These classic dishes balance the richness of the fried chicken.
Beverage Pairings
Pick drinks that keep things light and refreshing.
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Sweet tea is a Southern favorite
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Lemonade is cool and cuts through the richness
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Iced water with lemon is simple and clean
Stick with drinks that don’t overpower the flavors of the food.
Presentation Tips
Serving food that looks good makes it more fun to eat.
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Use a big platter to stack the chicken pieces
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Add lemon wedges and fresh herbs on the side
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Use a clean cloth or paper liner under the chicken to soak up extra oil
Simple touches like these make a big difference. Even a home-cooked meal can feel special when it’s presented well.
Storage and Reheating
Best Practices for Leftovers
Fried chicken tastes best fresh. But if you have leftovers, don’t worry. You can store and reheat them the right way to keep the flavor and crunch.
Refrigeration
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Let the chicken cool first.
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Place it in an airtight container.
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Store in the fridge for up to 3 days.
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Keep it away from moist foods to stop the crust from getting soggy.
It’s best to eat leftovers within a few days for the best taste.
Freezing
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Wrap each piece in foil or plastic wrap.
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Then place wrapped pieces in a freezer-safe bag or container.
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Freeze for up to 1 month.
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Label the date to remember when you froze it.
Frozen chicken is good for quick meals later. Just reheat it right for the best results.
Reheating Instructions
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Preheat your oven to 375°F (190°C).
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Place the chicken on a baking rack or tray.
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Heat for 15–20 minutes, or until hot and crispy.
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You can also use an air fryer for even faster reheating.
Avoid the microwave. It makes the crust soft and rubbery. The oven or air fryer keeps it crisp.
Let me know when you’re ready to continue with Part 7: Tips and Tricks.
Tips and Tricks
Enhancing Flavor and Texture
Want better results every time? Use these easy tips to make your Crisco fried chicken even more delicious.
Achieving Extra Crispiness
Crispy chicken is all about the coating.
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Double-dip the chicken in egg and flour for a thicker crust.
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Let the coated chicken rest for 10–15 minutes before frying.
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This helps the flour stick better and stay on during cooking.
Crisco helps create that golden, crunchy crust everyone loves.
Maintaining Oil Temperature
Frying at the right heat matters.
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Use a thermometer to keep oil at 350°F (175°C).
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If the oil is too cold, the chicken gets greasy.
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If it’s too hot, the crust burns before the inside cooks.
Keep the heat steady for even, crispy results.
Preventing Greasiness
No one likes soggy fried chicken. Here’s how to avoid it:
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Don’t overcrowd the pan. Fry in small batches.
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Let fried pieces drain on paper towels or a wire rack.
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Don’t cover the chicken while it cools—it traps steam.
These small steps help your chicken stay crisp on the outside and juicy inside.
Frequently Asked Questions (FAQ)
Common Queries About Crisco Fried Chicken
People often have questions about this recipe. Here are some quick and helpful answers.
Can I use Crisco oil instead of shortening?
Yes, you can. Both work well for frying. But Crisco shortening gives a thicker, crispier crust.
How do I know when the chicken is cooked?
Use a meat thermometer. The inside should be 165°F (74°C). Also, the juices should run clear when cut.
Can I reuse Crisco after frying?
Yes, but only once or twice. Let it cool, then strain it through a fine mesh. Store it in a clean container. Don’t reuse if it smells bad or has burnt bits.
Why is my crust falling off?
This can happen if:
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The chicken is too wet before coating.
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You move it too much while frying.
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The oil isn’t hot enough.
Dry the chicken well and let it rest after coating. And try not to flip it too soon.
Can I make this in an air fryer?
You can, but it won’t be the same. The crust may be lighter. Use a small amount of oil spray and cook at 375°F for 25–30 minutes, turning halfway.
These tips help you avoid mistakes and enjoy better fried chicken every time.
Conclusion
Final Thoughts on Crisco Fried Chicken
Crisco fried chicken is a true comfort food. It’s crispy, juicy, and full of flavor. With a few simple steps, anyone can make it at home.
Using Crisco shortening or oil gives the chicken a golden, crunchy crust. The inside stays moist and tender. It’s a recipe that brings people together.
You can stick with the classic or try new twists. Make it spicy, add herbs, or keep it gluten-free. There’s a version for everyone.
With the right tips and tools, you’ll get perfect fried chicken every time. And don’t forget—it’s okay to make it your own.
So go ahead, heat up that pan, and enjoy a bite of this Southern classic. It’s a dish that never goes out of style.
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Crisco Fried Chicken Recipe – A Classic Southern Delight
- Total Time: 45 minutes (plus marinating if using)
- Yield: 4–6 servings 1x
Description
Crisco Fried Chicken is a classic Southern dish made with bone-in chicken pieces coated in seasoned flour and fried in Crisco shortening or oil. The result is a golden, crispy crust and juicy, tender meat inside. It’s nostalgic, flavorful, and perfect for any comfort food lover.
Ingredients
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3–4 lbs bone-in chicken pieces (thighs, drumsticks, wings)
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2 cups all-purpose flour
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2 large eggs
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1½ teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Optional: 2 cups buttermilk (for marinating)
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Crisco All-Vegetable Shortening or Crisco Pure Vegetable Oil (for frying)
Instructions
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Optional Marination: Place chicken in a bowl, cover with buttermilk, season with a bit of salt and pepper, and refrigerate for 2–4 hours.
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Prepare Coating: In a shallow bowl, mix flour with salt, pepper, paprika, garlic powder, and onion powder. Beat eggs in another bowl.
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Dredge Chicken: Dip each piece in egg, then dredge in flour mixture. For extra crunch, repeat the egg and flour steps.
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Heat Crisco: Fill a deep skillet or Dutch oven with enough Crisco to submerge the chicken. Heat to 350°F (175°C).
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Fry: Add chicken pieces carefully in batches. Fry 10–15 minutes per side until golden brown and internal temp reaches 165°F (74°C).
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Drain and Serve: Transfer to paper towels to drain. Let rest briefly before serving.
Notes
Let the coated chicken rest for 10–15 minutes before frying for better crust adhesion.
Don’t overcrowd the pan to maintain oil temperature.
Use a thermometer to monitor frying temperature for best results.
For gluten-free, substitute flour with a gluten-free blend.
Store leftovers in the fridge for up to 3 days or freeze up to 1 month.
- Prep Time: 15 minutes (+ optional 2–4 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern, American