Beef Tallow Fried Chicken

How to Make Beef Tallow Fried Chicken

1. 1

   Step 1: Quick brine the chicken

   In a large bowl, dissolve the kosher salt in the water. Submerge the chicken pieces, cover, and refrigerate 20–30 minutes to season and slightly firm the skin; then remove, pat very dry with paper towels, and let come closer to room temperature for 10 minutes.

   For this step

   • 4 piecesBone-in chicken pieces (thighs/drumsticks)
   • 4 cupsWater
   • 2 tbspKosher salt
   
2. 2

   Step 2: Make the crisping dredge

   In a shallow dish combine the flour, cornstarch, baking powder, smoked paprika, garlic powder, and black pepper. Whisk until even—this mix gives a light, crunchy crust with a touch of smoky flavor.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/2 cupCornstarch
   • 1 tspBaking powder
   • 1 tbspSmoked paprika
   • 1 tspGarlic powder
   • 1 tspFreshly ground black pepper
   
3. 3

   Step 3: Heat the beef tallow

   In a heavy 12-inch skillet (cast-iron preferred) melt the beef tallow over medium heat. Heat until the fat registers 325–350°F (160–175°C) or until a pinch of flour sizzles immediately but doesn’t burn; maintain medium-low to medium heat to avoid scorching.

   For this step

   • 1 1/2 cupsRendered beef tallow
   
4. 4

   Step 4: Dredge the chicken

   Working one piece at a time, press each chicken piece into the flour mixture to fully coat, shaking off any excess. Let the coated pieces rest on a wire rack for 5–10 minutes so the coating adheres and dries slightly—this improves crispness.
   
5. 5

   Step 5: Fry in batches

   Add chicken to the tallow, skin-side down, spacing pieces so they don’t touch; do 2–3 pieces at a time depending on pan size. Fry 6–8 minutes per side (12–16 minutes total) over medium heat, turning once or twice, until deeply golden and an instant-read thermometer in the thickest part reads 165°F (74°C).
   
6. 6

   Step 6: Drain, rest, and season

   Transfer cooked chicken to a wire rack set over a sheet pan to drain and rest 5 minutes; this keeps the crust crisp. Taste and finish with a light sprinkle of kosher salt if needed, then serve hot.
   

1. In a large bowl, dissolve the kosher salt in the water. Submerge the chicken pieces, cover, and refrigerate 20–30 minutes to season and slightly firm the skin; then remove, pat very dry with paper towels, and let come closer to room temperature for 10 minutes.
2. In a shallow dish combine the flour, cornstarch, baking powder, smoked paprika, garlic powder, and black pepper. Whisk until even—this mix gives a light, crunchy crust with a touch of smoky flavor.
3. In a heavy 12-inch skillet (cast-iron preferred) melt the beef tallow over medium heat. Heat until the fat registers 325–350°F (160–175°C) or until a pinch of flour sizzles immediately but doesn’t burn; maintain medium-low to medium heat to avoid scorching.
4. Working one piece at a time, press each chicken piece into the flour mixture to fully coat, shaking off any excess. Let the coated pieces rest on a wire rack for 5–10 minutes so the coating adheres and dries slightly—this improves crispness.
5. Add chicken to the tallow, skin-side down, spacing pieces so they don’t touch; do 2–3 pieces at a time depending on pan size. Fry 6–8 minutes per side (12–16 minutes total) over medium heat, turning once or twice, until deeply golden and an instant-read thermometer in the thickest part reads 165°F (74°C).
6. Transfer cooked chicken to a wire rack set over a sheet pan to drain and rest 5 minutes; this keeps the crust crisp. Taste and finish with a light sprinkle of kosher salt if needed, then serve hot.