Introduction to Tallow
In the heart of Southern kitchens, there’s a secret ingredient that’s been passed down through generations: tallow. This rich, flavorful fat—traditionally made from beef or—is making a serious comeback in Southern cooking, where it once played a starring role in everything from fried chicken to biscuits. With its high smoke point and deeply savory flavor, tallow has always been a go-to for those who know that a little fat goes a long way in creating soul-satisfying dishes. Let’s explore why you should bring tallow back into your Southern cooking and how to use it in your favorite recipes.
Why Cook with Tallow?
Tallow isn’t just for frying—it’s a true Southern staple that brings out the best in any dish. Here’s why you should be cooking with tallow in your kitchen:
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High Smoke Point: Southern cooks know that the best fried chicken or crispy potatoes come from using a fat that can handle heat. Tallow’s high smoke point (around 400°F) makes it perfect for frying, searing, and sautéing without burning. It ensures your food gets that golden, crispy texture without the bitter aftertaste of burnt oil.
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Rich, Savory Flavor: Whether you’re cooking up a batch of cornbread or frying up some okra, tallow adds a rich, savory flavor that brings out the best in Southern dishes. The deep, beefy taste is perfect for everything from meats to vegetables, giving your meals that unforgettable Southern taste.
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Health Benefits: While tallow is a saturated fat, it contains healthy fats like stearic and oleic acids, which are great for your heart when consumed in moderation. Plus, tallow is a good source of vitamins A, D, E, and K, which are crucial for overall health. When it comes from grass-fed animals, tallow is even richer in nutrients and healthier fats.
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Sustainability: Southern cooking has always been about making the most out of what you have, and tallow is no exception. Using tallow—often a byproduct of butchering—is a way to honor the whole animal and reduce food waste, all while adding flavor and tradition to your meals.
Tallow in Classic Southern Dishes
Tallow isn’t just a fat; it’s an integral part of Southern cooking history. Here’s how to incorporate it into some beloved Southern dishes:
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Fried Chicken: The key to perfect fried chicken lies in the fat used for frying. Tallow, with its ability to hold up to high heat, ensures your chicken gets that crispy, golden coating we all crave. It also infuses the meat with flavor, making each bite a Southern delicacy.
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Frying Okra and Green Tomatoes: Southern sides like fried okra and green tomatoes are best when cooked in a fat that can produce a crispy, crunchy exterior without losing the flavor. Tallow is the perfect fat for the job, adding flavor while creating that perfect crisp.
Easy Southern Recipes to Try
Tallow-Fried Chicken
4 chicken legs (drumsticks)
4 chicken thighs (bone-in, skin-on)
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons Greek seasoning (store-bought or homemade)
2 large eggs
1 tablespoon hot sauce (optional for a slight kick)
2-3 cups beef tallow (for frying)
Instructions:
1. Prepare the Chicken:
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Pat the chicken legs and thighs dry with paper towels. This helps the coating stick better and results in crispier skin.
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Season the chicken with salt and pepper (optional), and sprinkle with Greek seasoning. Let it sit for a few minutes to absorb the flavors.
2. Set Up the Dredging Station:
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In one shallow bowl, whisk the eggs and hot sauce (if using).
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In another shallow bowl, mix together the flour, cornstarch, and Greek seasoning.
3. Dredge the Chicken:
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Dip each piece of chicken into the egg mixture, making sure it's well coated.
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Then, dredge the chicken in the flour mixture, pressing it gently to ensure the coating sticks evenly to the skin.
4. Heat the Tallow:
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In a large skillet or deep frying pan, add enough beef tallow to cover the bottom of the pan by about 1-2 inches. Heat the tallow over medium-high heat until it reaches 350°F (175°C).
5. Fry the Chicken:
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Carefully add the chicken pieces to the hot tallow, skin-side down. Do not overcrowd the pan – fry in batches if needed.
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Fry for about 10-12 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. Adjust heat as necessary to prevent burning.
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Use tongs to turn the chicken halfway through frying for an even, crispy crust.
6. Drain and Serve:
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Once the chicken is cooked, transfer it to a paper towel-lined plate to drain excess oil.
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Let the chicken rest for a few minutes before serving to ensure the juices stay insid
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Instructions:
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Soak the chicken pieces in buttermilk for at least an hour to tenderize and flavor the meat.
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In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken in the flour mixture, ensuring it’s evenly coated.
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Heat the tallow in a large cast-iron skillet over medium-high heat. Once hot, add the chicken pieces, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 10-12 minutes per batch.
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Drain on paper towels and serve with your favorite Southern sides.
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