# South Chicago Packing 100% Pure Nashville-Style Fried Chicken > Crispy, spicy Nashville-style fried chicken fried in beef tallow for extra richness, high smoke point, and unbeatable crunch. Uses South Chicago Packing 100% Pure tallow to deliver deep flavor and a perfectly blistered, spicy finish. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-nashville-style-fried-chicken ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe Nashville-style hot chicken is all about contrast: a yielding, juicy interior and a blistered, spicy crust that sings of smoked paprika, cayenne and caramelized brown sugar. This rendition leans into that contrast by frying in South Chicago Packing 100% Pure tallow — its beefy, savory backbone and high smoke point give a deeper, more complex fried flavor and an exceptionally crisp, blistered crust that neutral vegetable oils simply don’t produce. A tangy buttermilk-and-hot-sauce soak seasons and tenderizes the meat from the inside, while the flour-and-spice dredge builds the signature lacquered surface. This recipe is for cooks who want restaurant-quality results at home without fuss: mind your oil temperature, fry in small batches, and finish each piece with a spoonful of warmed, spiced tallow for that glossy Nashville sheen. Serve it simply—white bread and dill pickles are not nostalgia but practical palate cleansers—and have extra finishing oil at the table for anyone who wants more heat. With a quick instant-read thermometer and a little patience, you’ll get pieces that are deeply flavored, crackling-crisp, and unapologetically indulgent. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 20 minutes - Total Time: 45 minutes - Servings: 4 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Marinate the chicken - 6 pieces bone-in chicken pieces (thighs & drumsticks) - 2 cups buttermilk - 3 tbsp hot sauce - 1 tbsp kosher salt ### Prep the dredge and spice mix - 2 1/2 cups all-purpose flour - 3 tbsp Nashville spice mix (paprika, cayenne, smoked paprika, garlic powder, brown sugar) ### Heat the South Chicago Packing tallow - 3 cups South Chicago Packing 100% Pure ## Ingredient Guide ### Nashville spice mix (paprika, cayenne, smoked paprika, garlic powder, brown sugar) A regional American blend used to make Nashville hot chicken—it's cayenne-forward with smoky paprika, garlic and a touch of brown sugar for sweetness. Originating in Nashville, Tennessee, it tastes spicy, smoky and slightly sweet and is often mixed with oil to coat fried chicken. You can find premade blends at some grocery stores or online, or simply make your own by combining cayenne (dominant), smoked paprika, sweet paprika, garlic powder, brown sugar and salt as a substitute. ### South Chicago Packing 100% Pure This likely refers to South Chicago Packing’s 100% pure lard (rendered pork fat), a traditional cooking fat used for frying and baking. Lard has a rich, mildly porky aroma when rendered and gives exceptional crispness and mouthfeel compared with many vegetable oils. Look for it at Hispanic/Latin markets, some supermarkets, butcher shops or online; suitable substitutes are neutral high‑smoke‑point oils (peanut or canola), vegetable shortening, or beef tallow—each will alter flavor and texture slightly. ## Instructions ### 1. Marinate the chicken Pat the chicken dry and place in a large bowl or zip-top bag. Combine buttermilk, hot sauce, and kosher salt, pour over the chicken, cover, and refrigerate for at least 4 hours or overnight for best tenderness and flavor infusion. ### 2. Prep the dredge and spice mix In a shallow bowl or tray, whisk together the flour and the Nashville spice mix (about 2 parts paprika to 1 part cayenne plus smoked paprika, garlic powder and a touch of brown sugar). Set a wire rack and baking sheet nearby for dredged pieces to rest while the tallow heats. ### 3. Heat the South Chicago Packing tallow In a heavy Dutch oven or deep skillet, add South Chicago Packing 100% Pure and warm over medium-high heat. Use a thermometer and bring the fat to 325–350°F (160–175°C) for frying — steady medium-high heat gives a crisp crust without burning the spices. ### 4. Dredge and fry the chicken Remove chicken from the marinade, letting excess drip off, then evenly coat each piece in the seasoned flour, shaking off excess. Fry in batches, skin-side down first, about 6–8 minutes per side (12–16 minutes total) until deep golden and internal temperature reaches 165°F (74°C); avoid overcrowding and adjust heat to maintain 325–350°F. ### 5. Make the Nashville hot finishing oil Reserve about 2 tablespoons of hot tallow from the pot and gently warm it with an extra teaspoon of the Nashville spice mix, a splash of hot sauce, and a pinch of brown sugar to balance heat. Spoon or brush this bright, spicy oil over the fried chicken while still hot to create the classic Nashville lacquered finish. ### 6. Rest and serve Transfer chicken to a wire rack and let rest 5 minutes so juices redistribute and the crust firms. Serve immediately with pickles and white bread or your preferred sides; the spice mellows slightly as it cools, so brush extra hot oil at the table if you like it fiery. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 929 kcal - Protein: 61.6 g - Carbohydrates: 29 g - Fat: 61.7 g - Saturated Fat: 22.3 g - Fiber: 3 g - Sugar: 2.2 g - Added Sugars: 0.6 g - Cholesterol: 309 mg - Sodium: 1830.1 mg - Potassium: 869.6 mg - Calcium: 79.6 mg - Iron: 6.3 mg - Vitamin D: 1.4 mcg ## Tips ### Pat Dry Thoroughly Remove excess buttermilk before dredging — too much moisture causes the flour to clump and yields a gummy crust instead of a blistered one. ### Stabilize Oil Temperature Use an accurate thermometer and keep the tallow between 325–350°F; lower temps make greasy chicken, higher temps burn the spice and brown sugar in the crust. ### Double-Dredge For Crust For an extra-thick, crackly shell, dip the floured pieces quickly back into a light wash (buttermilk or beaten egg) and dredge again in the spiced flour before frying. ### Reserve Finish Tallow Save a couple of tablespoons of hot tallow to bloom the spice mix — warming spices in fat unlocks aroma and creates the lacquered finish that defines Nashville chicken. ### Rest On Wire Rack Transfer fried pieces to a wire rack over a sheet pan to rest; this prevents sogginess by letting steam escape and lets the crust firm up. ## Variations and Substitutions ### Turn Up The Heat Increase cayenne in the dredge and finish oil, or add a few drops of cayenne-tinged vinegar to the finishing tallow for a sharper sting; serve extra hot oil at the table. ### Swap Tallow For Lard If you prefer a porkier richness, rendered lard behaves similarly to tallow and still offers a high smoke point and excellent crisping power. ### Oven-Friendly Option After dredging, bake at 425°F on a rack for 25–30 minutes, then finish with a quick broil to crisp the skin and brush on the spiced tallow for flavor if you want to avoid deep frying. ### Use Wings Or Breasts Wings crisp faster — fry 8–10 minutes — while bone-in breasts take longer (18–22 minutes); always adjust for size and check internal temp for 165°F. ## Notes This is a show-stopping stovetop chicken that shines at casual dinner nights or game-day spreads. Home cooks will love the deep, beefy richness the South Chicago Packing tallow adds and how reliably it produces an extra-crispy crust. ### Storage and Make-Ahead Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To preserve crispness, reheat in a 375°F oven or an air fryer until the crust is hot and dry — avoid microwaving, which will make the coating soggy. You can make the buttermilk marinade a day ahead and keep dredged pieces on a tray in the fridge briefly before frying, but don’t let coated chicken sit too long or the flour will pick up moisture. ### Serving Suggestions Serve on slices of plain white bread with plenty of dill pickles to cut the fat and highlight the heat, or alongside classic sides like tangy coleslaw, vinegary baked beans, or creamy potato salad. For drinks, an ice-cold lager or a bright, sweet iced tea balances the spice; present the chicken on a platter with a small bowl of the warmed finishing oil so guests can add heat at the table. ## Frequently Asked Questions ### Can I use skinless or boneless pieces? Yes, but skin-on bone-in pieces give the best texture and flavor because the skin crisps and the bone helps keep meat juicy; boneless will cook faster and can dry out, so watch time closely. ### Is beef tallow safe and healthy to use? Rendered tallow is a stable cooking fat with a high smoke point and long shelf life; like all saturated fats, use it in moderation, but it delivers flavor and crispness that many other oils can’t match for frying. ### How do I know the chicken is cooked through? Use an instant-read thermometer inserted into the thickest part without touching bone; the safe internal temperature is 165°F (74°C), though thighs may be juicier if pulled at 170°F and rested. ### Can I make the spice mix ahead of time? Absolutely — the dry Nashville spice can be blended days ahead and stored in a sealed jar; brown sugar in the mix may clump slightly over time, so give it a quick sift or mix before using. ### Why does my crust peel off after frying? Peeling usually comes from insufficient drying before dredge, overcrowding the pan, or flipping too early; ensure pieces are well-dredged, don’t disturb them for the first few minutes, and rest them on a rack after frying to set the crust. ## Related Recipes and Guides - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)