What do you do for things that don't have a high fat content like chicken or turkey? Lard?
I don't usually fry poultry, I usually roast it or boil for stock and turn it into soup. For frying I mostly use tallow, lard, duck/goose fat, dripping saved from roasts (mostly lamb) or saved bacon grease. I allow butter, so sometimes I use butter, clarified butter or ghee. Occasionally I use coconut, olive, avocado or macadamia oil. It depends on what kind of flavour I want and what temperature I'm frying at. Pros and cons:
-tallow: stable to high temperatures, excellent healthy fat profile if it's from grass-fed cattle, neutral flavour, high melting point so can turn gluggy quickly as food cools, best fat for high-temperature deep-frying
-lard: lower smoke point than tallow so better for mid-temperature frying, neutral flavour, crisps food beautifully, good for frying things like chicken in a temperature-controlled deep-fryer, difficult for most people to get lard from pigs raised outdoors and eating a natural diet. If the pigs have eaten soy, corn, industrial food waste, leftover donuts etc, the lard will be unhealthy. (Garbage in, garbage out.)
-duck/goose fat: medium smoke point, tasty and crisp results, best fat for roasting vegetables.
-dripping: I mostly roast lamb, so it's all outdoor raised and healthy fat profile, has that yummy roasty flavour, free.
-bacon grease: yummy, free.
-butter: burns at low temperatures, that can be an advantage when you want some browning at low temperatures eg frying delicate white fish, healthy fat profile if it's from grass-fed cows, yummy, IMO best taste for egg dishes like omelettes, dairy so not really paleo.
-clarified butter: high smoke point, not as yummy as butter for low-temp cooking but stable to high temperatures and doesn't contain any milk solids. I don't use it much as I'd usually use animal fat for high-temp cooking.
-ghee: same as clarified butter but with stronger flavour, gives authentic flavour to Indian food.
-coconut oil: good where you want coconut flavour eg SE Asian dishes, healthy fat, smoke point depends on how refined it is, relatively expensive.
-macadamia oil: I use this for marinades as it's the only reasonably-priced oil I keep that's liquid at room temp that's also OK for frying.
-olive oil: not safe at high temps, can be used in low-temperature dishes where you want the olive flavour, eg ratatouille, Mediterranean-style soups, etc.
-avocado oil: expensive so I usually only use for salad dressing where I want that silky mouth-feel, but it's quite safe for frying if I've run out of other oils.
Natural palm oil is also quite healthy but the way most of it is farmed is an ecological disaster so I don't use it.