Beef Tallow Fried Chicken

Crispy, golden, and full of flavor—this classic fried chicken recipe is elevated with the rich taste of beef tallow, giving it the perfect crunch and unbeatable flavor.

Ingredients

Chicken & Marinade

• 1 whole chicken (3 ½ – 4 lbs), cut into pieces
• 2 cups buttermilk
• 2 egg whites
• 3 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper

Dredge (Coating)

• 4 cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon baking soda
• 1 tablespoon kosher salt
• 1 teaspoon black pepper

For Frying

• 7–8 cups TallowRise Premium Beef Tallow

How to Fry Chicken in Beef Tallow

1. Marinate: Whisk the buttermilk, egg whites, and marinade seasonings together. Add the chicken, cover, and refrigerate for 4–12 hours. Keep raw chicken refrigerated and discard the used marinade.
2. Prepare the coating: Mix the dredge ingredients in a wide bowl. Lift each chicken piece from the marinade, let the excess drip off, and coat it thoroughly in the flour mixture. Set the coated pieces on a rack while the fat heats.
3. Heat the tallow: Melt the tallow in a heavy, deep pot. Choose a pot that remains no more than half full with the melted fat, leaving room for the chicken and bubbling. Use a frying thermometer and heat to about 350°F.
4. Fry in small batches: Lower the chicken carefully into the fat, keeping pieces separate. Adjust the heat to keep the fat near 325–350°F. Turn pieces as needed for even browning. Cooking time varies with the size and thickness of each piece.
5. Check doneness: Use a food thermometer to confirm that every piece reaches at least 165°F (74°C) in the thickest part, away from the bone. Color alone is not a reliable doneness check. If the coating browns before the inside is cooked, finish the pieces on a rack in a 350°F oven and recheck the temperature.
6. Drain and serve: Transfer fully cooked chicken to a clean wire rack. Let it rest briefly before serving. Keep cooked chicken separate from raw chicken and utensils that touched the marinade.

Which Beef Tallow Size Should You Choose?

A full frying pot needs more fat than a small skillet. Compare our 7.2 lb beef tallow bucket for larger frying batches with our 14 oz grass-fed beef tallow jar for smaller everyday meals. Find more ideas in the TallowRise recipe collection.

Food safety: The minimum safe internal temperature for chicken is 165°F (74°C), according to FoodSafety.gov. Never add water to hot cooking fat.

Explore our beef tallow cooking collection for jars, buckets, and bulk options.