Very few things in life are as satisfying as biting into a piece of perfectly fried chicken. The Crisco fried chicken recipe we’re sharing today is a game-changer, offering that irresistible crunch and juicy interior that’ll have everyone asking for seconds.
Why This Recipe Works
- The use of Crisco shortening ensures a high smoke point, allowing for a crispier exterior without burning.
- Brining the chicken beforehand guarantees moisture and flavor in every bite.
- A double-dredge in the flour mixture creates that iconic, thick crust we all love.
- Frying at the right temperature (350°F) means no greasy chicken, just pure crunch.
- Letting the chicken rest after frying ensures the crust stays crispy and doesn’t get soggy.
Ingredients
- 1 whole chicken, cut into 8 pieces
- 4 cups buttermilk, for brining
- 3 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Crisco shortening, for frying
Equipment Needed
- Deep fryer or large, heavy-bottomed pot
- Thermometer
- Tongs
- Wire rack
- Paper towels
Instructions
Step 1: Brine the Chicken
Start by submerging your chicken pieces in buttermilk. This not only tenderizes the meat but also infuses it with flavor. Let it sit in the fridge for at least 4 hours, though overnight is ideal. Tip: Adding a tablespoon of hot sauce to the buttermilk can give your chicken an extra kick.
Step 2: Prepare the Dredge
In a large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder. This blend will give your chicken that signature flavor and color. Tip: For an extra crispy crust, consider adding a tablespoon of cornstarch to the flour mixture.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. For a thicker crust, dip the chicken back in the buttermilk and dredge in the flour a second time. Tip: Let the dredged chicken sit for 10 minutes before frying to help the coating adhere better.
Step 4: Fry the Chicken
Heat your Crisco shortening to 350°F in a deep fryer or large pot. Carefully add the chicken pieces, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Tip: Maintaining the oil temperature is crucial; too low and the chicken will be greasy, too high and it’ll burn.
Step 5: Rest and Serve
Once fried, transfer the chicken to a wire rack set over paper towels to drain. Let it rest for at least 5 minutes before serving to ensure the crust stays crispy. This waiting period is the perfect time to resist the temptation to dig in immediately.
Tips and Tricks
For those looking to elevate their Crisco fried chicken game, consider these advanced tips. First, experimenting with the brine by adding herbs or spices can introduce new flavors. Second, using a mix of Crisco and another fat, like bacon grease, can add depth to the taste. Third, ensuring your chicken is at room temperature before frying promotes even cooking. Lastly, investing in a good thermometer takes the guesswork out of frying, guaranteeing perfect results every time.
Recipe Variations
There are countless ways to tweak this Crisco fried chicken recipe to suit your tastes. For a spicy version, add cayenne pepper or chili powder to the flour mixture. If you’re after a gluten-free option, almond flour or a gluten-free flour blend can replace the all-purpose flour. For a healthier twist, try baking the dredged chicken at 400°F until crispy. Another idea is to incorporate different seasonings into the brine, like soy sauce or Worcestershire, for an umami flavor. Lastly, for a sweet and savory combo, a drizzle of honey over the fried chicken before serving is divine.
Frequently Asked Questions
Q: Can I use vegetable oil instead of Crisco?
A: While you can use vegetable oil, Crisco’s unique properties contribute to the chicken’s signature crunch and flavor. It’s worth giving Crisco a try for the best results.
Q: How do I know when the chicken is done?
A: The safest way is to use a meat thermometer. The internal temperature should reach 165°F. Also, the chicken should be golden brown, and the juices should run clear when pierced.
Q: Can I make this recipe ahead of time?
A: Yes, you can brine the chicken overnight and even dredge it a few hours before frying. However, for the crispiest results, fry the chicken just before serving.
Summary
This Crisco fried chicken recipe delivers the ultimate crunchy exterior with a juicy, flavorful interior. Perfect for any occasion, it’s sure to become a favorite. Remember, the key to success lies in the brine, the dredge, and maintaining the right frying temperature.
