What's You thoughts on Beef Tallow?

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Ingredients
1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2
pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed,
peanut or canola (do not use olive oil)
cup bacon drippings (or use more oil)
Drain on paper towels or paper bags.
Let cool at least 20 minutes before
serving.


Preparation
Combine 1 tablespoon salt with 3 quarts water in a large bowl or
container. Add chicken, cover and refrigerate 8 hours or overnight.
Drain, rinse with cold water and pat dry.
Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle
half the mixture evenly over chicken.
In a large sealable plastic bag, combine remaining pepper mixture
and flour. Add 2 pieces chicken to bag and shake well to coat. Remove
chicken pieces, shaking off extra flour, and set aside. Repeat with
remaining chicken.
Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for
which you have a lid, and fit with a candy or deep-frying thermometer.
Add oil and bacon drippings and heat to 360 degrees over medium heat;
the oil will ripple and possibly give off a few wisps of smoke.
Using tongs, immediately add chicken pieces, skin side down (work in
batches if necessary to avoid crowding pan). The oil will drop to about
325 degrees, where it should stay; adjust heat so that oil is bubbling
gently around the pieces. Cover and cook 6 minutes; uncover and cook
9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and
cook another 5 to 9 minutes, depending on size of pieces. If necessary
for even browning, turn pieces over a few times toward the end.
Drain on paper towels or paper bags. Let cool at least 20 minutes
before serving.

Was this some-sort of K.F.C. Knock-off?
Or since it's a non-pressure fryer Recipe, a possible way He cooked it at His Gas Station before Mrs. Gibson got Him turned onto the Seasoning Blend that She used?

It would explain as to why there's nothing but salt and Pepper.. since His Blend came after the use of a Pressure Fryer.

Beef Tallow was the Original Item CHS used.

Read the KFC Pressure Pot Patent

Liquified Fat is Used

Liquified Fat in the 1930's, 1940's, 1950's ETC ETC has ALWAYS been BEEF FAT, Pork Fat is Called Lard.

Beef Fat was Almost Free in the 1930's and they Made it From the Rendered Beef.

Look Back at the Other Forum Ken's They continually said It was Vegetable Shortening even Mocked my comments BEEF FAT, or BEEF Powder. Original KFC were shipped Beef Tallow Blocks which took 45 minutes to Melt down read the Original KFC Manuals where it says to Melt the Fat. Prior to cooking Chicken

The KFC Gravy Uses Beef Powder and Chicken Powder.

The same could be said about Dairy, Gluten, Pork, and many other items.

If properly Posted it becomes a Personal preference to know the Risk if the Posting indicated Item of Interest.

Some countries where Dairy is a issue have KFC returning after closing and they are Indicating MAY CONTAIN ITEMS ?

I always say this the Beef Tallow makes the greatest taste. BUT when Franchise Dictates what's to be used you follow there Guidelines

Soybean oil sucks.