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Beef fat fried buttermilk chicken

post #1 of 8
Thread Starter 

I know this isn't a smoked meat but I thought I would share it. A couple years ago I seen an episode on Diners, Drive-in's and Dive's on the Foodnetwork. They were in a restaurant in D.C. which did fried chicken in beef fat. It has been a rainy, cold weak and this was comfort one oh one.





The ingredients in case anyone wants to try this is:


16 fryer chicken thighs

4 cups of buttermilk

2 tablespoons of franks hot sauce

2 tablespoons of Worchester

1 tablespoon of s&p

1 tablespoon of thyme






Mixed well and added the chicken thighs for overnight in the fridge.





Beef fat from the local grocery store's meat dept. 69 cents a pound, which is almost as cheap as the price of oil I would have used.




Cubed up the fat into 1/2" cubes or close to it and put it in a cast iron pan on simmer.



Two hours later there was still some fat but I had enough oil to remove it.



Put 4 garlic cloves in to help give some more flavor to the fat.



Double dipped the chicken thighs and let rest for 10 minutes.


3 cups of flour

2 tablespoons of S&P

2 tablespoons of Cajun seasonings.



Cooking in batches since I didn't want to over crowed. Tried to keep the oil at a steady 350 degrees. There is a fine line between it being just right to cook but not to let the food suck in the oil and burn it.



7 minutes on each side for the thighs.



And resting on a rack waiting for the excessive oil to drip off. Kept it in the oven at 200 degrees for me to get the other thighs done. I can say it was awesome but I sure wish I would have put some more herbs in the flour.


Thanks for looking!!

post #2 of 8

A different twist and fun to see! Cheers! - Leah

post #3 of 8
Had me at beef fat! Great thread. . I can get the fat for free from my local store... never used it for frying anything...
post #4 of 8

With that grease you could make some killer milk gravy.Nice fried chicken also.



post #5 of 8

that is awesome. beef fat adds great flavor to fried foods. thanks for sharing.

post #6 of 8

Indeed! (On the fat).


I like to cut the fat off some New Zealand grass fed NY Strip Steak or Ribeye, and then sear that, chop it up as "cracklings" and mix that into black rice with smoked mango and fresh chives, to serve alongside the raw usage of the meat in Steak Tartare.


Those "cracklings" really give it something! And it was a treat to see what you did here as well!


Fantastic stuff! Cheers!!!! - Leah

post #7 of 8
Brilliant love it:yahoo:
It's such a waste that fat like that gets thrown out.
Great medium for frying,if it's well drained it's always going to be a winner .
post #8 of 8
Thread Starter 

Thank you all for the great feedback. I will do this again sometime and I am thinking of deep frying a turkey this way. From what I have read this was the old school way of doing it when they didn't have oils available like we do now.

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