Easy Crisco Fried Chicken Recipe

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Craving crispy, juicy fried chicken? This easy Crisco fried chicken recipe will satisfy your taste buds. With simple ingredients and clear steps, you can make restaurant-quality fried chicken at home. The secret to this recipe’s success is using Crisco shortening, which gives the chicken a perfectly crispy exterior while keeping the meat tender and moist.

You’ll need basic items like milk, eggs, flour, and spices to coat the chicken. The recipe works for both skillet-frying and deep-frying methods. In about an hour, you can have golden-brown, crispy chicken ready to serve. Give this classic comfort food a try for your next family dinner or weekend treat.

Exact Ingredients List

Here’s everything you’ll need to make this tasty Crisco fried chicken:

• 1/2 cup milk
• 1 egg, lightly 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 Crisco shortening

That’s it! Pretty simple, right? You probably have most of these ingredients in your kitchen already.

The chicken pieces can be a mix of breasts, thighs, drumsticks, and wings. Pick your favorites or use a whole chicken cut into pieces.

Make sure to have enough Crisco on hand. You’ll need it to fill your skillet about 1/2 to 2 inches deep for frying.

With these ingredients, you’ll be all set to make some crispy, juicy fried chicken. The blend of spices gives it great flavor without being too complicated.

Instructions

Mix milk and egg in a bowl. Set it aside.

Put flour, garlic salt, paprika, pepper, and poultry seasoning in a big Ziploc bag. Shake it up.

Add chicken pieces to the bag. Shake to coat them.

Dip coated chicken in the milk-egg mix. Then put it back in the flour bag to coat again.

You can cook the chicken two ways: skillet-fry or deep-fry.

For skillet-frying:

• Heat Crisco in a big skillet to 365°F (medium-high).
• Fill the skillet 1/2 to 2 inches deep with melted Crisco.
• Brown the chicken on all sides.
• Turn heat down to 275°F (medium-low).
• Cook for 30-40 minutes, flipping often.

For deep-frying:

• Heat Crisco in a deep-fryer to 365°F.
• Fry chicken for 15-18 minutes until golden brown.

After cooking, put chicken on a wire rack with paper underneath.

Your crispy, tasty Crisco fried chicken is ready to eat!

Possible Substitutes List

Don’t have all the ingredients for this Crisco fried chicken recipe? No worries! You can try some easy swaps.

For the Crisco shortening:

• Vegetable oil
• Peanut oil
• Canola oil

These oils work well for frying chicken and give a similar crispy texture.

Instead of milk, you can use:

• Buttermilk
• Plain yogurt thinned with a bit of water

No eggs? Try:

• 2 tablespoons mayonnaise
• 1/4 cup applesauce

For the flour coating, options include:

• Cornstarch
• Rice flour
• Gluten-free all-purpose flour blend

Spice substitutes:

• Use 1 teaspoon onion powder instead of garlic salt
• Try smoked paprika for extra flavor
• Add 1/2 teaspoon dried thyme if you’re out of poultry seasoning

Remember, these swaps may change the taste and texture slightly. But they’ll still help you make yummy fried chicken when you’re in a pinch!

How To Make It Diabetes-Friendly

To make this recipe more diabetes-friendly, you can try a few simple changes. First, swap the regular flour for whole wheat flour. This will add fiber and slow down sugar absorption.

Instead of frying, bake the chicken in the oven. Coat a baking sheet with cooking spray and place the breaded chicken pieces on it. Bake at 400°F for about 25-30 minutes, flipping halfway through.

Use skinless chicken to cut down on fat. Replace whole milk with low-fat or skim milk. You can also try using egg whites instead of a whole egg to reduce cholesterol.

Try these spice alternatives to add flavor without extra calories:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried basil

These tweaks will make a big difference in the nutritional value. The chicken will still be tasty, but with less fat and fewer carbs. This makes it a better choice for managing blood sugar levels.

Remember to watch your portion sizes too. Stick to one or two pieces of chicken and pair it with a big salad or roasted veggies for a balanced meal.

Tips, Tricks & Storing

For extra crispy chicken, let the coated pieces sit on a wire rack for 10 minutes before frying. This helps the coating stick better.

Use a meat thermometer to check if your chicken is done. The internal temperature should reach 165°F (74°C).

Don’t overcrowd the pan when frying. This can lower the oil temperature and make your chicken greasy.

To keep your fried chicken warm, place it in a 200°F (93°C) oven while you finish cooking the rest.

For leftovers, let the chicken cool completely before storing. Put it in an airtight container and keep it in the fridge for up to 3 days.

To reheat, use your oven instead of the microwave. This keeps the chicken crispy. Heat it at 375°F (190°C) for about 10 minutes.

Try adding different spices to your flour mixture for new flavors. Cayenne pepper adds a nice kick!

If you’re short on time, you can marinate the chicken in buttermilk overnight. This makes it extra tender and juicy.