Crispy Tallow-Roasted Chicken Drumsticks - For the Carnivore Diet
These drumsticks are all about crisp skin, juicy dark meat, and clean, animal-based flavor. Beef tallow helps the skin render and crackle while keeping the meat succulent. Just salt, fat, heat, and time.
For best texture, dry the chicken well and salt evenly. A quick air-dry in the fridge intensifies crispness, but you can also cook right away. A hot oven and a preheated pan do most of the work.
Use beef tallow for a neutral, beefy richness, or swap in duck fat or ghee if you prefer. Cook the drumsticks until they’re deeply browned and the skin is rendered; dark meat shines when taken a little higher than the minimum safe temperature.
Serve them straight from the pan with the savory drippings, or whisk the hot drippings with a knob of butter for a quick dipping sauce. Leftovers reheat beautifully in an oven or air fryer for a quick protein-rich meal.
Ingredients
- 8 chicken drumsticks, skin-on
- 2 teaspoons fine salt (or to taste)
- 2 tablespoons beef tallow (or duck fat or ghee)
Instructions
- Pat the drumsticks very dry with paper towels. Sprinkle salt evenly on all sides.
- Optional for extra-crispy skin: Place salted drumsticks on a rack over a tray and refrigerate uncovered for 4–24 hours to air-dry.
- Preheat oven to 425°F (220°C). Place a rimmed sheet pan on the middle rack to preheat with the oven.
- When hot, carefully remove the pan and add the beef tallow, tilting so it melts and coats the surface.
- Arrange drumsticks on the hot pan, spacing them out. Return to the oven and roast 25 minutes.
- Flip the drumsticks, spoon pan fat over the tops, and continue roasting 20–30 minutes more, until skin is deeply browned and rendered and the meat is tender (internal temp 175–190°F).
- If needed for extra crisp, broil 2–3 minutes, watching closely.
- Rest 5–10 minutes. Taste and add a pinch more salt if desired. Spoon pan drippings over to serve.
- Air fryer option: Toss drumsticks with melted tallow and salt; cook at 380°F (193°C) for 25–30 minutes, flipping halfway, until crisp and 175–190°F internal.