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In a medium bowl, add the flour, cayenne pepper, garlic powder, dried oregano, salt and pepper. Mix with a fork until fully blended.
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Spread the mixture on a large flat plate.
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In another small bowl, crack the egg and beat with a fork.
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One by one, dip the chicken in the bowl with the egg until fully coated.
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Dredge each chicken piece in the flour and spice mixture on the plate until all sides are fully coated. Repeat with all the chicken.
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In a large saucepan over medium heat, warm the tallow until melted. Once the tallow is melted and bubbling, add the chicken. (You should hear a sizzle as soon as it hits the pan.)
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Fry the chicken, flipping once, until golden brown, about 10 minutes on either side.
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Cover the pan with a lid, lower the heat, and cook until the chicken is no longer pink in the middle, about 20 minutes. (Fully cooked chicken should be 165°Fin the thickest part.)
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Transfer the chicken to a paper towel-lined plate to let the grease drip off.
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Enjoy with a side salad or sautéed vegetables.