A plate with fried chicken, mashed potatoes with gravy, stuffing, and coleslaw sits on a table next to a bowl of extra coleslaw, a drink with an orange slice, fresh herbs, and a can of Crisco shortening.

This recipe has been sponsored by Crisco. As always, all opinions, ideas and recipes are my own. Thank you for supporting the brands that make Simply Whisked possible.

Why you’ll love this broasted chicken

If you’ve ever been to a Wisconsin supper club, you know the broasted chicken is legendary — deliciously crispy and always served family-style with all the fixings. This is a classic meal you’ll have at weddings, funerals and even graduation parties. It’s basically a meal for all occasions.

This version isn’t truly broasted (you’d need a pressure fryer for that), but it’s inspired by the original, and it delivers on that same comforting flavor that we all know and love – thanks to Crisco® All-Vegetable Shortening’s high smoke point that makes deep frying at home easy.

Fried with a simple, seasoned batter and finished with creamy homemade gravy, this chicken is perfect for family dinner or your next special occasion. Serve it with mashed potatoes, stuffing, coleslaw and a soft dinner roll for the full experience — or just gather your favorite people and dig in.

More Wisconsin supper club favorites: grape jelly meatballs / sour cherry pie / brandy old fashioned

A plate of fried chicken, sliced chicken breast, mashed potatoes with gravy, stuffing, a dinner roll, and a small serving of coleslaw. Drinks and extra gravy are visible in the background.

Ingredient notes:

  • Crisco® All-Vegetable Shortening: Using Crisco helps create that crispy, golden crust that’s key to this recipe. It has a high smoke point, which makes it ideal for frying chicken evenly without burning the coating.
  • Chicken: You’ll need one whole chicken, cut into pieces. You can do this yourself or buy a pre-cut fryer chicken from the store. If you have a preference you can use only dark or white meat pieces, too. It’s up to you.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

A plate of crispy fried chicken on a white table, surrounded by dinner rolls, coleslaw, stuffing, a small bowl of chopped herbs, a jar of Crisco, a gravy boat, and salt and pepper shakers.
A plate with fried chicken, mashed potatoes and gravy, a dinner roll, stuffing, and coleslaw sits on a white table with a glass of drink, extra rolls, a gravy jug, and a can of Crisco in the background.

Melissa’s tips & tricks

  1. Use a thermometer – I recommend using a candy/deep fry thermometer to monitor the temperature of your shortening as your frying the chicken. This will help your chicken remain consistent and prevent the batter from burning.
  2. Keep the chicken warm – If you need to fry in batches (most likely), heat your oven to 180˚F – 200˚F and place your cooked fried chicken on a sheet pan fitted with a cooling rack. This will keep your chicken crispy while you fry the rest of the batch.
A plate with fried chicken, sliced chicken breast, mashed potatoes with gravy, stuffing, a dinner roll, and coleslaw. Nearby are a glass of water with a cherry, a bowl of slaw, and chopped herbs on a marble table.

Frequently asked questions

What is vegetable shortening?

Vegetable shortening is a solid fat made from vegetable oils — kind of like butter or lard, but plant-based. If you’ve ever used Crisco, that’s it! It’s a super common pantry staple, especially for baking and frying, because it has a high smoke point and gives you that really crispy texture.

What temperature should chicken be cooked to?

Chicken should be cooked to an internal temperature of 165˚F. I recommend using a meat thermometer to make sure the chicken is fully cooked before serving.

warning: may contain milk

Bouillon cubes & soup base

Bouillon is one of those products that is full of hidden dairy, especially beef bouillon. Make sure you’re checking your labels before using anything that’s in your pantry.

If you’re shopping for new, I recommend checking the organic section or opt for beef base instead of bouillon, but always check your labels.

A plate with fried chicken, mashed potatoes with gravy, stuffing, coleslaw, and a bread roll is surrounded by bowls of coleslaw, chopped herbs, salt and pepper shakers, and a drink with a cherry garnish.
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Wisconsin Supper Club Broasted Chicken

Broasted chicken is a Wisconsin supper club staple, and this crispy fried chicken recipe brings it home to your kitchen. This traditional Midwest meal is typically served family-style with classic sides like mashed potatoes and coleslaw, but what really makes it shine is this perfectly seasoned, crispy fried chicken.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servihngs
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Ingredients 

  • 1 cut up fryer chicken, about 4-5 pounds

For the batter:

  • 3 eggs
  • 1/2 cup dairy free milk, unsweetened, plain
  • 1/2 teaspoon coarse salt

For the breading:

  • 3/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon coarse salt
  • black pepper, to taste

For frying:

  • 1 cup Crisco® All-Vegetable Shortening

For the gravy:

  • 3 tablespoons melted shortening, reserved from frying
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 teaspoon chicken bouillon

Instructions 

  • Bread the chicken. In a shallow dish, whisk together the eggs, dairy-free milk, and salt. In another bowl, mix the flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Season the chicken with liberally with salt & pepper. Then, dip each chicken piece into the egg mixture, then coat in the flour mixture. Set aside while you heat the shortening.
  • Fry the chicken. Melt Crisco® All-Vegetable Shortening in a large skillet or Dutch oven to about 1/2 inch deep. Heat to 350–375°F. Fry chicken in batches, turning as needed, until golden brown and cooked through (internal temp should reach 165°F). Drain on a rack or paper towels.
  • Keep it warm. If working in batches, place cooked chicken on a heat-safe cooling rack over a sheet pan in a 200°F oven to keep it warm and crisp. Leave the chicken in the oven while you prepare the gravy.
  • Make the gravy. In a saucepan, melt 3 tablespoons of shortening. Whisk in 3 tablespoons of flour to make a roux. Slowly add chicken broth and bouillon, stirring until thickened. Season with salt and pepper to taste.

Nutrition

Calories: 500kcal, Carbohydrates: 13g, Protein: 37g, Fat: 32g, Trans Fat: 1g, Cholesterol: 193mg, Sodium: 820mg, Fiber: 1g, Sugar: 1g, Vitamin C: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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