Part 6/9:
The process begins with selecting various cuts, including chicken breasts (to be turned into tenders), thighs (rich in fat), and drumsticks. The key is patting the chicken dry to prevent splattering and achieve crispiness. The fryer temperature should be just below the smoke point of the beef tallow — a visual cue being the amount of smoke it produces. Reusing the rendered tallow after straining it keeps costs down and minimizes waste.