Yum! The cornstarch is the trick!
I have never made fried chicken at home. What do you do with all that oil or Crisco that is left?
I agree that the corn starch helps with the crispiness! As for the Crisco and oil, I save it in a coffee can and then throw it out in the most responsible way I can. It seems wasteful but you really can’t reuse it unfortunately. This is one of the reasons I only do this once or twice a year. It is pricey. But, I only fill my cast iron pan up about 2/3 of the way and the chicken is mostly submerged so it beats “deep frying” although I would not call it “shallow frying” either.