diff --git a/summer-carnivore-recipes/staging/17831527-35f0-4219-863e-c1a540279c62_02.md b/summer-carnivore-recipes/staging/17831527-35f0-4219-863e-c1a540279c62_02.md
new file mode 100644
index 0000000..df56e99
--- /dev/null
+++ b/summer-carnivore-recipes/staging/17831527-35f0-4219-863e-c1a540279c62_02.md
@@ -0,0 +1,58 @@
+# 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.
\ No newline at end of file