Crispy Beef Tallow Fried Chicken Recipe Has Flavor to Spare by Coast Packing Company

Fried chicken may be a staple of summer. But Coast Packing Company’s Corporate Chef Greg Hozinsky is literally beefing up that tradition this year, with a new fried chicken recipe that bathes the bird in beef tallow – just in time for National Fried Chicken Day.

“Our recipe for National Fried Chicken Day says goodbye to flavorless fowl and embraces an amazingly moist and savory way to prepare this summer favorite,” Chef Greg says. “When it comes to frying chicken, there are many choices of fat for deep frying, so why tallow? Because the flavor that tallow imparts gives the dish more complexity. Tallow is also far superior when you want a dry (non-oily) crisp texture. Really, nothing compares for deep frying performance.”

Cuisine: American
Prep Time: 30 minutes plus 2 hours to marinate
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 4

Ingredients

Chicken

• 1 whole chicken (3 1/2 to 4 pounds), patted dry and cut into pieces
• 2 cups buttermilk
• 2 egg whites
• 3 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry thyme
• 1/4 teaspoon cayenne pepper

Dredge

• 4 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking soda
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 7 - 8 cups beef tallow, for frying

Here's how to make it: 

1. Season the chicken with paprika, 1/2 teaspoon black pepper and 2 teaspoons of kosher salt (this call a dry brine). Let the chicken rest in the refrigerator for about an hour, if possible.
2. For the dredge, in a large bowl combine the flour, cornstarch, salt, pepper and baking soda. Mix well with a wire whisk and set aside for later.
3. To make the marinade, start off by separating the egg yolks and the whites, being careful not to break any yolks (or the whites won’t whip). You won’t need the yolks for this recipe, so reserve them for another recipe. Add the salt to a large bowl containing the egg whites. Whip until frothy but not more than is needed to create soft peaks. Add the remaining black pepper, garlic powder, onion powder, cayenne and thyme. Mix well. Pour in the buttermilk and gently stir to combine (be careful to keep as much air in the marinade as possible). Lightly dredge the chicken in the flour mix; shake off any extra, then submerge in the marinade and let it marinate for about 2 hours.
4. While dredging – or a few minutes before you start – place the 7 to 8 cups of beef tallow into a heavy bottom pot or deep fryer. Fill the pot no more than half way. If using a pot, keep a digital thermometer handy. The ideal temperature for frying bone-in chicken is about 325 to 335 degrees F. This allows time for the chicken to cook in the fryer before it’s transferred to the oven and it keeps the color golden.
5. Remove a piece of chicken and place into the flour dredge, using your hands to coat the chicken well. Don’t shake off extra flour; you want a nice coating. The extra flour becomes the crispy bits and is often what guests like best about fried chicken. Repeat the process until all the chicken is coated.
6. To fry the chicken, make sure the beef tallow is between 325 and 335 degrees F.  Cook the chicken in batches, gently placing a few pieces into the hot beef tallow. Cook chicken for approximately 12 to 14 minutes or until it reaches an internal temperature of 165 to 170 degrees F and is golden brown on the outside. Serve hot and drizzle with just a bit of honey.

Notes

• Buy a chicken already cut up, or have a butcher do it for you. Once you learn how to do it, it’s worth the extra effort. A 10-piece bone-in chicken works best – 2 legs, 2 thighs, 2 wings and 2 breasts, cut in half, for a total of 4 breast pieces.

• While baking soda may seem an odd ingredient, it works to balance out the pH levels of the chicken, resulting in a crispier, longer-lasting crispy crust.

• Gently place the chicken into the oil. As you release the chicken, let it fall away from you. That way, if it splashes, you’ll avoid potential burns.

• When choosing what pieces to fry together, try to cook similar-size pieces at the same time. A small wing and large breast won’t take the same amount of time to cook, so keeping batches consistent is helpful.

Photo: Coast Packing Co.

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