Tomato Tomatoe

Beef Tallow chicken tenders

My sister recently made chicken tenders fried in beef tallow and eating them was a life changing moment. Frying in beef tallow offers several benefits. Tallow has a high smoke point, making it ideal for high-heat cooking methods like frying or cooking steak. Unlike some oils, tallow remains stable and doesn’t break down under high heat. Cooking with tallow enhances the flavor of foods, it provides an insanely crispy texture and non-greasy finish. Tallow is a natural source of choline which is important for brain function and nervous system health. Lastly, beef tallow is sustainable as it’s a byproduct of beef production. And it’s natural! Ditch the toxic seed oils and substitute with beef tallow! Did you know that McDonald’s used to fry in beef tallow?

Making these chicken tenders does take some time but it’s well worth it. I like to make a double or even triple batch because they freeze so weel. I love having them on hand in the freezer for an easy meal when I’m craving chicken tenders.

Let me know in the comments if you love frying in beef tallow!

---

beef tallow chicken tenders

Ingredients

• 4 large chicken breast, cut into strips
• 4-5 cups beef tallow
• 1 cup AP flour
• 1/4 tsp of each: salt, pepper, paprika, onion powder, garlic powder
• 3 eggs, lightly beaten
• 1 tsp hot sauce
• 2 cups panko or breadcrumbs
• flakey salt for finishing

Directions

1. Butterfly the chicken and slice into strips. Prepare the breading station. In one bowl add flour, salt, pepper, paprika, onion powder and garlic powder and mix to combine. In the second bowl add the eggs and season with salt, pepper, and hot sauce. Lightly beat the eggs. In the third bowl add the panko.
2. Begin to dredge the chicken in the flour. Shake off any excess. Dip the chicken in the eggs and allow the excess to drip off. Dip the chicken in the panko and place on a baking sheet. Continue the process until all the chicken is breaded.
3. Add the beef tallow to a small-medium sized pot to medium low heat. Once the tallow reaches 350-375 degrees. Once the tallow is ready, add in 3 chicken strips at a time (depending on the size of your pot). Be sure not to overcrowd your pot as this will lower the temperature of the tallow. The chicken should take 3-4 minutes to cook per side. Cook until the internal temperature is 165 degrees, and the crust is a deep golden color.
4. Carefully remove the chicken using a slotted spoon and drain out any excess oil. Add to a wire rack on top of a baking sheet and sprinkle with flakey salt.

Notes

1. I recommend using a small-medium sized saucepan. The large the pan you choose, the more tallow will be needed in order for the chicken to be fully submereged.
2. Once you are down frying the chicken, strain the tallow and allow to cool completely. The tallow can be kept in the fridge and can be used for cooking.
3. These chicken tenders freeze well. To reheat in the oven from frozen, heat the oven to 375 degrees and cook for 15-20 minutes, or until crispy.