Crispy Fried Chicken Feet Recipes

CRISPY FRIED CHICKEN FEET

Steps:

• Scrub the chicken feet under cool water and remove any nails with a sharp knife.
• **If chicken feet still have the yellow skin on them, soak them in a vinegar and water mixture for 10-15 minutes, then remove the skin. You can also dip in boiling water.
• Combine the cleaned chicken feet and remaining ingredients (except the flour and eggs) in a pot and cover them with water.
• Heat to boiling, reduce heat to low, cover and simmer for 2 hours.
• Drain the chicken feet (reserve the broth for other uses).
• Heat the oil to 350F degrees in a Dutch oven or a deep sided cast iron skillet. Oil should be about 3 inches deep.
• Dip the chicken feet in the egg, then coat in flour and fry for about 3-5 minutes, until golden brown on the outside. **Fry the feet in batches
• Remove and drain on paper towels. Sprinkle with salt immediately.
• Serve drizzled with chili oil, dipped in sriracha or just by themselves.

DEEP-FRIED CHICKEN FEET RECIPE

Steps:

• Clip the toenails from the chicken feet and wash the feet, removing calluses and any loose-hanging skin.
• Place the chicken feet in a 2-quart sauté pan and add enough water to cover. Add all simmering ingredients to pan and bring water to a boil, then reduce to a simmer and cook until feet are tender, 1 1/2 to 2 hours.
• Remove feet from cooking liquid, which can be reserved for another purpose. Allow feet to cool.
• Whisk eggs and flour/salt mixture in a medium bowl. Dip feet into batter, shaking off excess flour. If needed, dip the feet twice, to ensure they're fully coated.
• In a wok, bring 1 quart (900ml) oil to 375°F (190°C). Add feet in batches and deep-fry until batter is golden brown, 3 to 5 minutes. Have a lid ready in the event of splattering oil. Serve immediately, adding a sprinkling of sea salt if needed.

A SOUTHERN FRIED CHICKEN

Steps:

• In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
• Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
• Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.