Mix together 1 gallon of water with 1 cup of Kosher Salt. Place chicken thighs into the brine for 1 hour in the refrigerator.
After pulling the chicken from the brine and patting dry. Marinate it in vinegar, olive oil and paprika for 15 minutes.
Set your tallow up in a frying safe pot, and to a medium high temperature. The key here is to cook your chicken without burning the outside. The chicken will darken naturally due to the vinegar and paprika. That is ok, we just don't want to fry too fast, or it will darken significantly.
Once your chicken floats, it’s finished. The frying process should take approximately 15 minutes. Salt once pulled from the fat.
Recommended for the Sides: This dish was served with creamy corn grits, and escabeche vegetables. It is a mashup of southern ingredients with an italian preparation. This is something that works well together often.The escabeche, which is to marinate the meat in vinegar, then have that same marinade drip on to the vegetables. However, because we fry the chicken, we just saute the vegetables in the vinegar marinade. The creamy, sweet corn grits, with the punchy vegetables and fried chicken make for a super balanced and satisfying plate, worthy of any summer night.