# Triple-Dredged Tallow Fried Chicken
*Extra-crunchy, gold-crusted chicken thighs fried in rendered beef fat*

## Headnote
The first time I dropped a piece of floured chicken into a vat of shimmering beef tallow, I realized I’d been settling for second-best my entire life. While vegetable oils provide a neutral base, tallow infuses the crust with a savory, buttery depth that reminds you chicken is, indeed, meat. This isn't just fried chicken; it’s a high-protein, carnivore-adjacent masterpiece that shatters with every bite.

The secret to this specific recipe is the triple-dredge. By dipping the chicken in the egg wash twice, we create a thick, craggy exterior that stands up to the intense heat of the tallow. Because tallow has a higher smoke point and more stable fat structure than seed oils, you get a cleaner fry with a much richer mouthfeel. 

One critical tip: do not crowd the pot. If you drop more than three thighs at a time, the tallow temperature will plummet, and your chicken will soak up the fat rather than searing in it. Keep that oil shimmering and give the meat the space it deserves.

**Prep time:** 20 min
**Cook time:** 15–18 min
**Total time:** 35–40 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
**For the Chicken:**
- 2 lb boneless, skinless chicken thighs (about 6–8 thighs)
- 2 tsp sea salt
- 1 tsp finely ground black pepper

**For the Coating:**
- 1 ½ cups all-purpose flour (for the carnivore-strict, substitute with 1 ½ cups finely crushed pork rinds)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3 large eggs
- 2 tbsp heavy cream
- 2 lbs rendered beef tallow (enough to reach 2 inches deep in your pot)

## Method
1. Pat the chicken thighs completely dry with paper towels to ensure the coating adheres.
2. Season the meat on all sides with the salt and black pepper.
3. In a shallow bowl, whisk together the flour, paprika, and garlic powder until the color is uniform.
4. In a second shallow bowl, beat the eggs and heavy cream together until no streaks of yolk remain.
5. Dredge a chicken thigh in the flour mixture, shaking off the excess until only a light dusting remains.
6. Dip the floured thigh into the egg wash, ensuring every crevice is coated.
7. Return the chicken to the flour mixture for a second coating, pressing the flour into the meat with your palms.
8. Dip the chicken back into the egg wash for a second time.
9. Drop the chicken into the flour one last time, tossing it vigorously to create those craggy, "shaggy" bits of dough that become the crunch.
10. Place the coated chicken on a wire rack and let it rest for 10 minutes; this allows the "glue" to set so the crust doesn't fall off in the oil.
11. While the chicken rests, melt the beef tallow in a heavy-bottomed Dutch oven over medium-high heat.
12. Heat the tallow until it reaches 350°F (175°C) on a clip-on meat thermometer.
13. Carefully lower 2–3 chicken thighs into the hot tallow using tongs, laying them away from you to avoid splashes.
14. Fry for 6–8 minutes per side, or until the crust is a deep mahogany brown and the internal temperature reaches 165°F (74°C).
15. Transfer the chicken to a clean wire rack set over a baking sheet to drain.
16. Let the chicken rest for 5 minutes before serving so the juices redistribute.

## Variations
**Strict Carnivore Version:** Replace the flour with finely crushed unflavored pork rinds and omit the paprika and garlic. Use a very fine crush to ensure the "breading" sticks to the egg wash.
**Spicy Tallow Fry:** Whisk 2 tablespoons of cayenne-based hot sauce into the egg wash and add ½ teaspoon of cayenne pepper to the flour mixture for a slow-burn finish.
**Cast Iron Skillet Method:** If you don't have a Dutch oven, use a deep 12-inch cast iron skillet. Use only 1 inch of tallow and flip the chicken every 4 minutes to ensure even browning.

## Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crunch, do not use a microwave; instead, reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes until the skin sizzles and the tallow re-liquefies.

## Pairing Suggestion
Serve this alongside a cold, sparkling mineral water with a squeeze of lime to cut through the richness of the beef fat.