Deep Frying With Crisco: Safe Or Not?

Crisco is a popular choice for frying food, especially in Southern cooking. It is a vegetable-based shortening that has a similar texture, consistency and oil content to lard, but without the saturated fat. It is often used to make crispy fried foods, such as chicken, French fries, and fish. When heated, Crisco becomes liquid and can be mixed with other oils, such as vegetable, canola, or corn oil, for frying. It has a high smoke point, which makes it suitable for high-heat cooking, and a light flavour that will not overpower the taste of the food being fried.

Crisco vs. oil for frying chicken

Frying chicken is a fun and easy way to cook, and with the right tools and techniques, it can be some of the tastiest food you've ever made. There are a few things to keep in mind when choosing between Crisco and oil for frying chicken.

Smoke Points

Firstly, it's important to consider the smoke points of the frying medium. Crisco, also known as vegetable shortening, has a smoke point of around 365-375°F, while oils such as canola and peanut oil have higher smoke points. Oils with high smoke points are better for deep frying as they can withstand higher temperatures without smoking or burning.

Health

Another factor to consider is health. Crisco is made from vegetable oils, such as soybean and palm oil, and while it is a solid at room temperature, it is still a type of fat. Oils, on the other hand, are typically liquid at room temperature and may be considered a healthier option.

Taste and Texture

Personal preference also plays a role in choosing between Crisco and oil. Some people prefer the taste and texture of chicken fried in Crisco, as it can result in crispier and crunchier chicken. However, oil can also produce delicious fried chicken, especially when using oils with a high smoke point, such as peanut oil.

Tips for Frying Chicken

Whether using Crisco or oil, there are a few tips to keep in mind for perfect fried chicken:

• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165-180°F.
• Do not overcrowd the pan or skillet to prevent the chicken from steaming and becoming soggy.
• Marinate the chicken in buttermilk for extra tenderness and flavour.
• Allow the chicken to come to room temperature before frying to ensure even cooking.
• Use a cast-iron skillet or Dutch oven for better heat conduction.

Pros and cons of using Crisco for deep frying

Crisco is a popular choice for deep frying, especially in Southern cooking. It is a vegetable-based shortening that has a similar texture, consistency, and oil content to lard but without the saturated fat. Here are some pros and cons of using Crisco for deep frying:

Pros:

• High smoke point: Crisco has a high smoke point, which means it can withstand high temperatures without smoking or scorching. This makes it suitable for deep frying, as the oil needs to be hot enough to cook the food quickly and create a crispy texture.
• Neutral flavour: Crisco has a light, neutral flavour that won't overpower the taste of the food being fried. This is ideal for dishes where you want the flavour of the food to shine through, such as fried fish or chicken.
• Crispy results: Crisco's high smoke point and ability to withstand high temperatures mean it can create a crispy, crunchy texture on fried foods. This is one of the reasons it is a popular choice for deep frying chicken, as it can produce juicy, tender meat with a crispy coating.

Cons:

• Health concerns: While Crisco may be a good choice for achieving crispy results, it is not the healthiest option. It is a processed vegetable shortening that is high in trans fat, which has been linked to negative health effects.
• Availability: Crisco may not be as readily available in all regions as other types of oil. If you run out of Crisco while frying, you may need to substitute it with another oil, which could affect the flavour and texture of your dish.
• Messy cleanup: Like any deep-frying oil, Crisco can be messy to work with and can leave a greasy residue on cookware and surfaces. It is important to have the proper tools and techniques for deep frying to minimise the mess and safely dispose of the used oil.

Smoke points of different oils

Crisco is a solid vegetable shortening made from soybean oil and palm oil. It can be used for frying chicken and french fries, but it is not the healthiest option.

When frying, it is important to use an oil with a high smoke point. The smoke point of an oil is when it reaches its burning point and starts to smoke. Oils with a lower free-fatty acid content tend to be more stable and have a higher smoke point. Most plant oils, if they are not yet rancid, begin to smoke at about 450°F (230°C).

• Avocado oil (refined): 480-520°F
• Safflower oil: 450-500°F
• Canola oil: 400-475°F
• Sunflower oil (refined): 450°F
• Peanut oil (refined): 450°F
• Coconut oil (refined): 400-450°F
• Grapeseed oil: 390-420°F
• Sesame oil (refined): 410°F
• Macadamia oil: 400°F
• Extra virgin olive oil (unrefined): 325-400°F
• Avocado oil (unrefined): 350-400°F
• Vegetable oil: 400°F
• Unrefined coconut oil: 350-380°F
• Sesame oil (unrefined): 350°F
• Sunflower oil (unrefined): 320°F
• Peanut oil (unrefined): 320°F
• Walnut oil (unrefined): 320°F
• Hemp Seed oil: 300-330°F
• Almond oil (unrefined): 225°F
• Flax seed oil (unrefined): 225°F

How to mix Crisco and vegetable oil

Yes, you can mix Crisco and vegetable oil for deep frying. However, it is important to note that Crisco, a vegetable-based shortening, has a low smoke point of 360°F, which means it will scorch at a much lower temperature than oils with higher smoke points.

To mix Crisco and vegetable oil, follow these steps:

• Start with a low heat: Add the Crisco to your pan or deep fryer and turn the heat to low. This will slowly melt the Crisco, which is solid at room temperature due to hydrogenation.
• Melt the Crisco: Allow the Crisco to melt completely. This is important because you need to know how much liquid oil you will need to add.
• Choose the right vegetable oil: It is recommended to use a vegetable oil with a light flavour and a high smoke point, such as soybean, canola, or corn oil. These oils will give your fried food a similar flavour and colour to using Crisco alone. Avoid olive, sesame, or peanut oils, as they have lower smoke points and distinctive flavours that may overpower your dish.
• Add the vegetable oil: Once the Crisco has melted, determine how much liquid oil you need to add to make up the difference. Add your chosen vegetable oil to the melted Crisco.
• Heat the mixture: Turn up the heat to your normal cooking temperature. The oils will blend together as they heat up.
• Cook your food: Once the oils have reached the desired temperature, you can start cooking your food as you normally would.

It is important to note that while mixing Crisco and vegetable oil can work, it may not always produce the best results. To ensure the best flavour and texture, it is recommended to use a single type of oil that is suitable for deep frying and has a high smoke point.

Tips for achieving crispy fried chicken

Frying chicken can be intimidating, but with the right techniques and a little practice, you can achieve that crispy, crunchy texture on the outside and tender, juicy meat on the inside. Here are some tips to help you get that perfect fried chicken using a deep fat fryer:

Choose the right oil or shortening

You can use a variety of oils or shortenings for frying chicken, such as Crisco shortening or vegetable oil. Crisco is a popular choice for frying chicken as it can yield tasty and crispy results. However, if you prefer to use oil, opt for those with a high smoke point, such as canola or peanut oil.

Prepare your chicken

Start by bringing your chicken to room temperature before frying. Frying cold chicken can result in uneven cooking. You can also marinate the chicken in buttermilk, preferably overnight, to make it more moist and tender. Just be sure not to leave it too long, as the acids in the buttermilk can turn the meat mushy.

Create a crispy coating

For a crispy coating that sticks to your chicken, combine flour with seasonings like garlic salt, paprika, pepper, and poultry seasoning in a large bag. You can also add a tablespoon of cornstarch to the flour for extra crispiness. Shake the bag to mix the ingredients, then add a few pieces of chicken at a time and shake to coat. Don't overcrowd the bag, as this can cause the coating to peel off. After coating the chicken, let it rest on a rack for a few minutes to set the coating.

Use the right tools

Use a real cast-iron skillet or Dutch oven for frying, as they conduct heat better. Make sure your deep fryer or skillet is large enough and that you have enough oil or shortening to completely cover the chicken. Heat the oil or shortening to 350°F before adding the chicken.

Fry the chicken

Carefully place the coated chicken pieces into the hot oil or shortening, being careful not to overcrowd the pan. Frying too many pieces at once will reduce the heat, resulting in soggy skin and undercooked meat. Cook the chicken for 8-11 minutes, turning it occasionally, until it reaches an internal temperature of 180°F for bone-in thighs and drumsticks. For boneless chicken breasts, cook for 7-9 minutes per side, then finish in the oven at 350°F for 28-30 minutes, until the internal temperature reaches 180°F.

Drain and serve

When your chicken is cooked to a deep golden brown, remove it from the fryer and drain it on a wire rack with a sheet of parchment paper underneath to catch any excess grease. Avoid using paper towels, as they can create steam that will make your crispy chicken soggy. Serve your crispy fried chicken with sides like buttermilk biscuits, coleslaw, or mashed potatoes for a true comfort food feast!

Frequently asked questions