Long before seed oils became common, Americans relied on traditional animal fats like beef tallow for frying. One of America's Founding Fathers, Benjamin Franklin, was known for his love of good food—including fried chicken. In fact, while living abroad in France, Franklin once wrote home asking friends to send him American recipes, including instructions for preparing fried chicken.
This classic beef tallow fried chicken recipe honors that early American tradition. Using American Tallow creates a crispy, golden crust and rich flavor that modern cooking oils simply can't match.
Ingredients
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1 whole chicken, cut into pieces
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2 cups buttermilk
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2 cups all-purpose flour
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2 tsp paprika
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1 tsp garlic powder
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1 tsp salt
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1 tsp black pepper
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American Tallow for frying
Instructions
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Place chicken in buttermilk and refrigerate for 4–6 hours.
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In a large bowl, combine flour, paprika, garlic powder, salt, and pepper.
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Heat American Tallow to 350°F in a deep skillet or Dutch oven.
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Remove chicken from buttermilk and dredge thoroughly in the seasoned flour mixture.
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Fry chicken in batches until golden brown and crispy.
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Cook until the internal temperature reaches 165°F.
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Let rest for a few minutes before serving.
Why Fry Chicken in Beef Tallow?
Beef tallow was the traditional frying fat used by generations of Americans before the rise of modern vegetable oils. Its high smoke point helps create an exceptionally crispy crust while delivering rich flavor and beautiful browning. If you're looking to experience fried chicken the way many early Americans enjoyed it, beef tallow is the authentic choice.