A Seed Oil-Free Family Favorite
After removing seed oils from our kitchen, we missed the crunch of golden fried chicken—until we discovered the magic of tallow. This recipe delivers ultra-crispy, flavorful results with the rich depth of beef tallow, proving that traditional fats can outshine modern alternatives.
Crispy Fried Tallow Chicken
Crispy Tallow-Fried Chicken: A Seed Oil-Free Family Favorite
Equipment
- Candy Thermometer Essential to keep tallow at the perfect temp.
- Heavy Bottomed Pot
- Tongs Anything to pull the chicken out of the boiling tallow.
- Bowls For mixing, and marinade
Ingredients
Marinade
- 2 cups buttermilk see note for homemade
- 1 small shallot peeled and sliced
- 1/2 small jalapeño halved (seeds removed for milder heat)
- 1/2 small garlic clove smashed
- 2 tsp salt
- 1/4 tsp freshly ground black pepper
Seasoned Flour
- 3.5 cups all-purpose flour
- 4 tsp baking powder
- 1 tbsp powdered Ranch seasoning Preferably no MSG or seed oils here.
- 3 tsp kosher salt
- 1.5 tbsp smoked paprika
- 1.5 tsp freshly ground black pepper
- 1 tsp cayenne adjust to taste
For Frying
- 2 3 lbs chicken pieces thighs or breasts cut into strips
- Beef tallow enough to fill your pot 2–3 inches deep
Instructions
**Marinate the Chicken**
- - In a large bowl, combine buttermilk, shallot, jalapeño, garlic, salt, and pepper. Submerge chicken pieces, cover, and refrigerate for at least 4 hours (or overnight for maximum flavor).
**2. Prep the Seasoned Flour**
- - Whisk together all seasoned flour ingredients in a shallow dish. Remove garlic, jalapeño, and shallot from the marinade (discard or save for another use).
**3. Dredge the Chicken**
- - Working one piece at a time, lift chicken from the marinade (let excess drip off) and coat thoroughly in the seasoned flour. Press firmly to ensure an even, clumpy crust. Repeat this process ensuring each piece gets double-battered. This ensures a nice thick crispy layer. Place on a wire rack while heating the tallow.
**4. Fry to Perfection**
- - Heat tallow in a heavy-bottomed pot (Dutch oven or cast iron) to 350°F (175°C). Maintain this temperature—use a thermometer!
- - Fry chicken in batches (don’t overcrowd!) for 12–15 minutes, flipping once, until golden and crisp. Internal temperature should reach 165°F (74°C).
- - Transfer fried chicken to a wire rack to cool; avoid paper towels to preserve crunch.
### **Tips & Notes**
- - **Homemade Buttermilk:** Mix 2 cups milk + 2 tbsp apple cider vinegar. Let sit 10 minutes.
- - **Tallow Tips:** Source rendered beef tallow from local farms or make your own. It has a high smoke point, making it ideal for frying.
- - **Spice Level:** Omit cayenne or jalapeño for kid-friendly version. We do this for the kids and then the adults dip in a Habanero sauce.