Home Cooked Recipes

Golden, crispy, and packed with flavor, these fried chicken thighs are tender on the inside and shatteringly crunchy on the outside. Using beef tallow adds a rich, old-fashioned flavor that takes this dish to the next level, while also providing a healthier alternative to vegetable shortening.

Ingredients

4 thick chicken thighs (bone-in or boneless)

1 cup whole milk (or buttermilk)

2 large eggs

1 cup all-purpose flour (I use this kind https://amzn.to/45yBRHL )

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tbs paprika

Beef tallow, for frying (I use this kind https://amzn.to/4mN9Gfg )

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Instructions

Here’s what I wish I knew when I first learned to fry chicken. You want to fry your chicken in the skillet until it is golden and crispy, but you use the oven to bring it to the point of doneness you desire. I didn’t understand this and I overcooked it in the skillet. By the time my chicken was done in the middle, I had ruined the skin. If you go into cooking your chicken knowing this, you can use it to your advantage and fry your chicken before you prepare your sides, then while it is baking you can mash your potatoes or prepare whatever sides you had in mind. It allows you to also be in control of when you serve the chicken so you aren’t rushing around as much.

I hope this helps! Let me know in the comments below if you have any tips on this traditional classic recipe!

1. Soak the chicken

In a medium bowl, whisk together milk and eggs. Add chicken thighs, making sure they’re submerged. Let them soak for at least 30 minutes (or up to overnight in the fridge) to tenderize and help the coating stick.

2. Season & coat

In a large resealable plastic bag, combine flour, salt, pepper, paprika, garlic powder, and onion powder.

Remove chicken from the milk mixture, letting the excess drip off, then place into the bag. Seal and shake until chicken is well coated.

For extra crispy crust, let the coated chicken rest on a wire rack for 5–10 minutes before frying.

3. Heat the beef tallow

In a large cast-iron skillet or heavy-bottomed pan, melt enough beef tallow to come halfway up the chicken thighs. Heat over medium until oil reaches 325–350°F.

4. Fry the chicken

Bone-in thighs: Fry for 7–8 minutes per side (14–16 minutes total).

Boneless thighs: Fry for 5–6 minutes per side (10–12 minutes total).

Adjust heat to keep oil in the right temperature range.

5. Check for doneness

Insert an instant-read thermometer into the thickest part — aim for 165°F (74°C). For bone-in thighs, 170–175°F will make them even more tender.

6. Rest & serve

Place cooked chicken on a paper towel–lined plate or wire rack to drain excess oil. Let rest for 5 minutes before serving so juices can redistribute.

Here’s a wire rack I like. It keeps your chicken from getting soggy on the bottom (https://amzn.to/4oQMLS2 )

Finish in the oven

Thick pieces? Fry until golden, then finish in a 350°F oven. The timing will vary according to how large your chicken pieces are. I usually have a piece I peak into for doneness, but you can also use a thermometer like I mentioned above.

Flavor twist: Add cayenne for heat or smoked paprika for a deeper flavor.

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Why Beef Tallow?

Beef tallow was the go-to frying fat for generations. It gives a rich, savory depth you just can’t get from vegetable oils and seed oils, and it produces an exceptionally crisp crust. It’s also a lot healthier than vegetable shortening.

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