Spicy Tallow Fried Chicken

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Dinner

If you’re craving fried chicken with a bold kick and crave-worthy crunch, this recipe hits the spot. We’re swapping out the usual flour and oil for two nutrient-dense powerhouses: spicy MASA Cobanero for the crust and grass-fed beef tallow for frying. The result? Crispy, golden chicken with a smoky-spicy bite and a richness you just can’t get from seed oils. This is the kind of weeknight recipe that feels indulgent, but with clean, wholesome ingredients you can feel good about.

Ingredients

1 bag of MASA Chips Cobanero
2 chicken breasts
1 egg
Grass-fed beef tallow, for frying
Flaky salt, to finish

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Directions

Pound the chicken breasts flat with a meat mallet (or rolling pin) so they cook evenly and stay juicy.
Add the MASA Chips to a food processor and pulse until you get a fine crumb. Pour into a shallow tray.
Crack the egg into another tray or bowl, whisk until smooth.
Dip each chicken breast into the egg wash, then press firmly into the MASA crumbs. Flip and press again so the coating sticks.
Heat 2–3 tablespoons of beef tallow in a skillet over medium-high heat. Once hot, lay down the chicken breasts. Cook for about 5 minutes per side, or until golden brown and the internal temperature reaches 145°F.
Sprinkle with flaky salt right out of the pan. Serve hot and enjoy that perfectly spicy, crunchy, tallow-fried goodness.

Recipe Note

Pair with a crisp salad to balance the heat or serve over rice with pickled jalapeños for a quick, flavorful meal!

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Spicy Tallow Fried Chicken

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Ingredients

Directions

Recipe Note

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