Tallow-Fried Crispy Chicken Thighs

Instructions

1. Remove chicken thighs from the fridge 20 minutes before cooking. Pat the skin completely dry with paper towels — this is the single most important step for crispy skin.

2. Season both sides generously with salt, pepper, garlic powder, and onion powder.

3. Heat beef tallow in a large cast-iron skillet over medium heat until shimmering, about 180°C (350°F).

4. Place chicken thighs skin-side down in the hot tallow. Do not move them. Cook for 12–14 minutes until the skin is deep golden and releases easily from the pan.

5. Flip the thighs and cook for another 10–12 minutes until the internal temperature reaches 74°C (165°F) at the thickest part.

6. Transfer to a wire rack and rest for 5 minutes. This keeps the skin crispy — resting on a plate will steam the bottom and soften it.

Tips

• Don’t crowd the pan. If your skillet is under 30cm (12 inches), work in two batches. Crowding creates steam instead of crispiness.
• Save the tallow. After cooking, strain the pan drippings through a fine mesh sieve. The chicken-infused tallow is incredible for frying eggs or roasting vegetables.
• Bone-in matters. Boneless thighs cook faster but dry out more easily. The bone insulates the meat and keeps it juicy.