Crispy Fried Chicken in Grass-Fed Tallow
Golden, crispy, and straightforward. A classic way to put Stella & Milo’s Grass-Fed Cooking Tallow to work.
Ingredients
- 2 lb chicken thighs or drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 1⁄2 tsp salt
- 1⁄2 tsp black pepper
- Stella & Milo’s Grass-Fed Cooking Tallow, enough for frying
Instructions
1. Place the chicken in a bowl and cover with buttermilk. Refrigerate for at least 30 minutes.
2. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then
coat thoroughly in the seasoned flour.
4. Melt enough Stella & Milo’s grass-fed cooking tallow in a deep, heavy skillet to create approximately 1-11⁄2 inches of
cooking fat.
5. Heat the tallow to approximately 350°F.
6. Carefully add the chicken without overcrowding the pan. Fry in batches, turning
occasionally, until golden and crisp.
7. Cook chicken to an internal temperature of 165°F, measured with a food thermometer.
8. Transfer to a wire rack or paper-towel-lined plate and let rest briefly before serving.
2. In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then
coat thoroughly in the seasoned flour.
4. Melt enough Stella & Milo’s grass-fed cooking tallow in a deep, heavy skillet to create approximately 1-11⁄2 inches of
cooking fat.
5. Heat the tallow to approximately 350°F.
6. Carefully add the chicken without overcrowding the pan. Fry in batches, turning
occasionally, until golden and crisp.
7. Cook chicken to an internal temperature of 165°F, measured with a food thermometer.
8. Transfer to a wire rack or paper-towel-lined plate and let rest briefly before serving.