Chicken feet are a delicious and underrated food that can be prepared in many ways. However, frying chicken feet to crispy, golden perfection takes some technique. Through trial and error in my own kitchen along with tips from top chefs, I’ve learned the secrets to frying chicken feet so they come out shatteringly crisp on the outside and melt-in-your-mouth tender inside.
Cleaning and Prepping the Chicken Feet
The first step is properly preparing the raw chicken feet. You’ll want to start by removing the nails using kitchen shears or a sharp knife. Be sure to clip them off entirely since they can stab the inside of your mouth if you accidentally bite down on one while eating the fried feet later.
Next, give your feet a really good wash. I like to soak them for 5 to 10 minutes in a bowl of cold water with a tablespoon of salt, which helps draw out dirt. Scrub the skin with your fingers or a vegetable brush to get rid of any dust and dirt. You might also need to peel off the yellow, scaly layer on the bottom.
Once cleaned, pat the chicken feet completely dry with paper towels. Any moisture left on them will cause splattering when frying.
Frying Chicken Feet Plain or with Batter
Now you’re ready to fry! Fill a heavy pot or Dutch oven at least two to three inches deep with vegetable peanut or canola oil. Heat the oil to 350 to 375°F. Check the temperature with a deep fry thermometer before adding the feet.
To make plain fried feet, use tongs to drop the feet right into the hot oil. They’ll sizzle and turn golden brown within 3-5 minutes. Flip them over halfway through frying to ensure even cooking.
For an extra crispy texture similar to fried chicken, coat the feet in an egg and flour batter before frying. Whisk together eggs, flour and salt, then dip each foot in the mixture. Fry the battered feet for 5-7 minutes until the coating is beautifully golden. Monitor the pot carefully since the batter may cause more splattering.
Fry the feet one at a time so that the pot doesn’t get too crowded and the oil temperature drops too much. Drain the finished chicken feet on a paper towel-lined plate. Sprinkle with additional salt if desired.
Simmering the Feet for Tenderness
Frying alone makes the feet crispy, but long simmering is key for softening the cartilage and connective tissue. Place the fried chicken feet in a pot with aromatics like smashed garlic cloves, halved onion, bay leaves and whole spices such as star anise or cinnamon sticks. Cover with water by about an inch.
Bring to a boil then reduce heat and gently simmer for 90 minutes to 2 hours, until fork tender. The long cooking breaks down collagen for serious tenderness. Check the pot occasionally and add more water if needed to keep the feet submerged.
Once cooked through, remove the feet from the liquid and allow to cool slightly before serving. They can then be enjoyed as-is, tossed in a sauce, or added to soups.
Helpful Tips for Frying Chicken Feet
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Use a heavy, high-sided pot for frying so the oil doesn’t splash out. Have a lid nearby to quickly cover the pot if the oil pops.
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Pat the feet very dry after rinsing to prevent splattering. Excess water on the skin causes steam, leading to spattering oil.
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Maintain the oil at the proper temperature. Overheating can burn the exterior before the interior cooks through. Too low and they won’t get crispy.
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Don’t overcrowd the pot when frying. Cook feet in small batches. Too many at once cools the oil.
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Let oil return to temperature between batches. Use a thermometer to check it’s back up to temp before adding more feet.
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If including a batter, shake off any excess before frying or it may get gummy. A thin, even coating is best.
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Simmer until a fork slides in cleanly with no resistance. Total time varies based on size of feet.
With this easy process for preparing and frying chicken feet, you’ll enjoy the perfect balance of crispy exterior and tender, succulent meat in every bite. Don’t be afraid to try this underrated and budget-friendly poultry part. Just be ready to lick your fingers clean after devouring these addictively delicious fried chicken feet!
Serving with Sauce
- 1 Combine the sauce ingredients and reserved broth. In a big wok, mix the oyster sauce, soy sauce, black bean sauce, sugar, rice wine, white pepper, chile peppers, garlic, and the 1/2 cup (125 ml) of stock that you saved. Place the pan on the stove over medium-high heat. Heat the sauce over high heat and stir it until it boils. Then lower the heat to medium. Allow the sauce to continue simmering.
- 2 Whisk together the cornstarch and water. Mix the cornstarch and cold water together with a whisk while the sauce is simmering. Do this until a thin slurry forms. Immediately pour and whisk this slurry into the sauce. Keep stirring and cooking the sauce until the slurry is fully mixed in.
- 3 Add the chicken feet. Toss the chicken feet into the simmering sauce. After 5 to 10 minutes, the chicken feet should be warm all the way through. Note that the sauce should also thicken during this time. It should be thick and sticky enough to stick to your feet when it’s done.
- 4 Serve immediately. Place the chicken feet covered in sauce on serving platters. If you want, you can eat them right away.
- 5 Alternatively, save and steam the following day. If you want the flavors to mix more, you can put the chicken feet in the fridge and heat them up the next day before serving. Transfer the sauce-covered chicken feet to a steam-proof plate. Once the chicken feet are cool enough to touch, put a lid on the plate and put it in the fridge to cool down. Place the plate of chicken feet inside a steamer basket set over a pot of boiling water the next day. Heat the chicken feet through for 10 to 15 minutes. [7] Serve the reheated chicken feet while theyre still hot.
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- 1 Clip off the nails. Cut off the toenails on the end of each chicken foot with kitchen shears or a heavy cleaver. [1] If you wanted to, you could also cut the joint between the palm of the foot and the leg bone and separate them. Then, both parts can be cooked and prepared in the same way. While this might make it easier to fry the chicken feet, it will also change the way they look.
- 2 Wash the feet in salt water. Mix 15 ml (1 tablespoon) of salt into 1 quart (1 liter) of cold water. Put the chicken feet in the salt water and use your fingers to scrub them clean. Soak your feet together and rub them together to help get rid of any dirt or debris. Peel away any scaly, yellow outer skin. You can cut these spots off with kitchen shears if you can’t pick them off. Advertisement .
- 3 Rinse and dry thoroughly. Take the chicken feet out of the salt water and wash them well under running cool water. Drain and dry the feet completely using clean paper towels. It’s very important to let the feet dry all the way after washing them. If there is still too much water, the feet may splatter more when you start to fry them. Once the feet are dry, put them on a clean plate while you get the oil ready to fry.
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- 1 Heat the oil. Put 1 quart (1 L) of peanut or vegetable oil into a big Dutch oven. Put it on the stove and heat the oil until it reaches 350 degrees Fahrenheit (180 degrees Celsius). 3. If you don’t have a Dutch oven, you can use a deep fryer, a large wok, or a saucepan with a heavy bottom. In order to find out how hot the oil is, you should use a fryer or candy thermometer. If you don’t have one, you can drop a cube of white bread into the oil to see. The bread should turn golden in about 10 seconds after the oil is hot enough to use.
- 2 Fry until golden brown. Carefully use long tongs or cooking chopsticks to drop a few chicken feet into the hot oil. Fry the feet for eight to ten minutes, or until they turn a golden brown color. It’s best to be careful because the oil will probably splash around. Protect yourself with the pot’s lid as you put each chicken foot straight into the oil. Do not drop the feet from a height. A small gap should remain open in the lid while the feet cook. Place the lid on top of the pan at an angle.
- 3 Drain on paper towels. Carefully take each chicken foot out of the hot oil and place it on a plate or bowl that has been lined with clean paper towels. Please keep in mind that you could also drain the chicken feet on clean brown paper bags.
- 4 Repeat as needed. In this way, fry and drain the rest of the chicken feet, working in small groups. You should only work with three to four feet at a time. It gets cooler in the oil when you add the feet to it. As long as there aren’t too many things in the pan, the temperature drop shouldn’t be too bad. But if the pot is too full, the oil will cool and might not fry the legs right.
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- 1 Combine most of the brine ingredients. Boil water and add star anise, ginger, cinnamon stick, dried bay leaves, cloves, and salt to a large bowl. Stir the brine together until the salt fully dissolves. 4: You can make the brine either before or after you fry the chicken, whichever is easier for you. You can prepare it ahead of time, though, and leave it at room temperature with a loose cover until you’re ready to use it.
- 2 Submerge the feet in the brine. Put the chicken feet that have been fried in the bowl of chicken brine. Make sure that the brine evenly covers all the feet. Putting chicken in brine will help the flavors stick and keep the meat juicy. [5] .
- 3 Add the remaining brine ingredients. Add the rice wine and cold water to the bowl with the brine and chicken feet. Carefully stir the ingredients together. The water should be almost as cold as ice. The brine and chicken feet will quickly lose heat because of the low temperature, which will stop the cooking process.
- 4 Refrigerate for 2 hours. Loosely cover the bowl and place it in your refrigerator. Let the chicken feet soak in the brine for at least two hours. If the chicken feet look puffy after two hours, don’t worry. This is normal, and it can even make the dish taste better.
- 5 Drain and discard the brine. Pour the contents of the bowl through a colander. Set the chicken feet aside and discard the excess brine.
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EXTRA CRISPY! FRIED CHICKEN FEET | This Recipe will Blow your MIND! | Nam Nam The Clumsy Chef
FAQ
How do you prepare chicken feet to eat?
Before you can eat chicken feet, you have to clean them well by getting rid of all the dirt, scales, and nails. Then, they are typically blanched, boiled, or braised in a flavorful broth, often with aromatics like ginger, garlic, and spices.
How many minutes do chicken feet cook?
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.
How long does it take for chicken feet to get tender?
Cooking chicken feet is a two-part process. First, you’ll want to blanche the feet in boiling water for about 5 minutes. Then, cook low and slow in a braising broth for about 1. 5 hours. This method results in mouthwateringly tender meat that falls apart at the touch of a fork.
How do I know when chicken feet are done?
You will notice that the feet will start to puff up, looking very wrinkled and bloated. Bring a pot of water to boil and add toss in the ginger and star anise. Add the feet and simmer for 1 1/2 to 2 hours. The feet will be very tender and engorged by the time they are done cooking.