Cut chicken to desired pieces.
Get flour in one bowl and season if desired. Get eggs whisked in another bowl.
Get cast iron skillet pans heating up on medium heat and preheat oven to 350 degrees. Add tallow to pans so it melts and gets hot while preparing chicken.
Coat chicken flour, then egg, then back into flour. Coat well. Set back on cutting board or plate. Once all chicken pieces are coated well and tallow is hot in pans gently place chicken into the tallow. Be careful as it can and does splatter.
Watch closely to get one side of each piece of chicken crispy and golden brown. Then turn the chicken over and do the same. Once both sides are good then place pan with lid (with a gap for steam to escape) into preheated oven until internal temperature reaches 180 degrees Fahrenheit about 30 minutes.
Remove from oven and crisp back up with lid off if needed on stove. If it is crispy to your liking remove from grease and set on plates lined with paper towels. Let rest about 10 minutes and enjoy!
Store in the refrigerator in a container with lid for up to 5 days. Eat cold or reheat in oven or on stove.
