This skillet fried chicken has a deliciously crispy crust and is sure to be a hit for anyone you make it for!
I love fried chicken! Therefore, I have tried so many different ways to make fried chicken over the years. Anything from oven baked fried chicken, to almond crusted chicken, whipped egg whites, buttermilk, milk, and more. As a result, I have found that my grandmother’s skillet fried chicken to be my favorite. Each of those recipes were good, but shortly after my grandmother passed away my mom started talking about Grandma’s fried chicken. Several years ago, my mom gathered some of my grandma’s most treasured recipes together and gave them to the family. The only problem is my grandma’s recipe calls for Crisco, which is a hydrogenated oil.
Why Should We Avoid Hydrogenated Oils?
Vegetable shortening is a hydrogenated oil created as an alternative to lard. Hydrogenation is a process where hydrogen is added to liquid fat, turning it into a solid fat at room temperature. It is chemically altering food to increase shelf life, enhance texture and taste, and cut costs. These fats are stickier than natural fats like butter and lard, making them more challenging for our bodies to process. That thought makes me cringe every time I reach for a container of Crisco, especially when considering using it in my family’s meals. Unfortunately, lard got a bad reputation in the early 20th century, causing many people to turn to vegetable oil. Now, it seems more and more people are returning to natural fats rather than chemically altered alternatives. You can find more information about hydrogenated oils by clicking here.
Connecting with the Past
We have many family recipes that have been handed down over generations. Cooking and baking with these recipes are how I learned my way around the kitchen over the years. In a way, some of my ancestors I never even met have indirectly taught me how to cook. Using these recipes and incorporating them into our meal rotation helps them continue to be an active part of our family. Family recipes help us share experiences with loved ones with younger generations.
As I stared at the recipe, memories of all the fried chicken recipes I had tried before flooded my mind. I experimented with whipping egg whites, marinating the meat, and even baking it in the oven to minimize the mess.
What is Better for Frying Chicken: Crisco or Lard?
At this time, I am not doing to do a comparison between lard, tallow, and Crisco.
Ingredients
Equipment
Method
- Begin with a heavy-bottomed skillet or a Dutch oven that has a lid. Dutch ovens are ideal for this purpose. Melt the lard over medium heat until it covers the bottom of the skillet or Dutch oven to a depth of about half an inch.
- As the lard melts, combine the breading ingredients for the chicken in a large bowl.
- Dredge the chicken thoroughly in the flour mixture, ensuring it's completely coated. After coating, set it aside on a plate until you're ready to fry it in the skillet.
- Optional: For a thicker coating, after the first layer of flour mixture, you may dip the chicken in buttermilk and then apply another coat of the seasoned flour.
- After coating the chicken, place it in the heated skillet. To test if the oil is sufficiently hot, sprinkle a bit of flour into it; a sizzle indicates it's ready. Cover the chicken and fry for 10 minutes if they're wings, 15 minutes for drumsticks, and 20 minutes for thighs. It's helpful to cook identical cuts together, and sometimes I use two pans simultaneously.
- After the initial 10, 15, or 20 minutes—depending on the type of meat you're cooking—remove the lid, flip the meat with tongs, and then place the lid back on the skillet or Dutch oven slightly ajar to let the steam escape. Continue to cook for an additional 10, 15, or 20 minutes, based on the specific cut of meat.
- Over medium-low heat, continuously whisk the flour into the pan drippings until the mixture becomes smooth and it begins to thicken.
- Gradually incorporate the whole milk, whisking continuously until it starts to thicken. If it becomes overly thick, add additional milk to adjust the consistency.
- Continue stirring as you add the chicken bouillon.
- Adjust the seasonings according to your preference.
Notes
- Be sure the lard (or whatever oil you are using) is hot when you are adding it to the skillet.
- Some excellent sides to go with this are salads, baked beans, mashed potatoes, and sweet corn!