Mix together the heavy whipping cream, hot sauce and pickle juice. Pour over the chicken thighs, cover and place in the refrigerator for 4-8 hours.
Start heating your beef tallow or lard in a deep frying pan. I use a cast iron dutch oven. Then mix together the Whey Protein Isolate salt and pepper.
Dredge your chicken thighs in the powdered coating.
When your beef tallow or lard reaches roughly 325-350 degrees, start frying the chicken. I found that it is roughly 4 minutes on each side. The cooking time will depend on the thickness and temperature of the chicken thighs.