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, wash the feet really well I like to let them soak for 5-10 minutes in a bowl of cold water mixed with a tablespoon of salt, which helps draw out impurities Scrub the skin with your fingers or a vegetable brush to remove any dirt and debris. You may need to peel off the scaly yellow outer layer on the bottom too.
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! Pour vegetable peanut or canola oil into a heavy pot or Dutch oven to a depth of at least 2-3 inches and heat it to 350-375°F. Use a deep fry thermometer to verify the temperature before adding the feet.
For plain fried feet, simply drop them directly into the hot oil using tongs. 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 in batches to avoid crowding the pot and lowering the oil temperature 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
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1 Combine the sauce ingredients and reserved broth. Place the 1/2 cup (125 ml) of reserved braising broth, oyster sauce, soy sauce, black bean sauce, sugar, rice wine, white pepper, chile peppers, and garlic in a large wok. Place the pan on the stove over medium-high heat.
- Stir and heat the sauce until it reaches a full boil, then reduce the heat to medium. Allow the sauce to continue simmering.
- 2 Whisk together the cornstarch and water. While the sauce simmers, whisk together to 1 tsp (5 ml) of cornstarch and 2 Tbsp (30 ml) of cold water until a thin slurry forms.
- Immediately pour and whisk this slurry into the sauce. Continue whisking and simmering the sauce until the slurry is fully incorporated.
- 3 Add the chicken feet. Toss the chicken feet into the simmering sauce. Cook for 5 to 10 minutes, or until the chicken feet are warm throughout.
- Note that the sauce should also thicken during this time. When ready, it should be thick and sticky enough to cling to the feet.
- 4 Serve immediately. Transfer the sauce-covered chicken feet to serving platters and enjoy them immediately, if desired.
- 5 Alternatively, save and steam the following day. If you want to give the flavors more time to blend together, you can refrigerate the chicken feet and reheat them the following day before serving.
- Transfer the sauce-covered chicken feet to a steam-proof plate. As soon as they cool to room temperature, cover the plate and chill the chicken feet in your refrigerator.
- The next day, set a steamer basket over a stockpot of boiling water and place the plate of chicken feet inside. Heat the chicken feet through for 10 to 15 minutes.[7]
- Serve the reheated chicken feet while theyre still hot.
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StepsPart
- 1 Clip off the nails. Use kitchen shears or a heavy cleaver to cut the toenails off the end of each chicken foot.[1]
- If desired, you could also separate the palm of the foot from the connecting leg bone by cutting them apart at the joint.[2] Both parts can then be prepared and cooked in the same manner. Doing this can make it easier to fry the chicken feet, but it will also change their distinctive appearance.
- 2 Wash the feet in salt water. Stir 1 Tbsp (15 ml) of salt into 1 qt (1 L) of cold water. Dunk the chicken feet in the salt water and scrub them clean using your fingers.
- Rub the feet together while submerged to help scrub off any dirt or debris.
- Peel away any scaly, yellow outer skin. If you cannot pick away these spots, you can use kitchen shears to cut them away.
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- 3 Rinse and dry thoroughly. Remove the chicken feet from the salt water and rinse well under cool, running water. Drain and dry the feet completely using clean paper towels.
- Its very important to completely dry the feet after rinsing them. If excess water remains, you may encounter more splattering when you start frying the feet.
- After drying the feet, set them aside on a clean plate while you prepare the frying oil.
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- 1 Heat the oil. Pour 1 qt (1 L) of vegetable or peanut oil into a large Dutch oven. Set it on the stove and bring the oil to a heat of 350 degrees Fahrenheit (180 degrees Celsius).[3]
- If you dont have a Dutch oven, use a large wok, heavy-bottomed saucepan, or deep fryer.
- Its best to check the heat of the oil with a fryer thermometer or candy thermometer, but if you dont have one, check by dropping a cube of white bread into the oil. When the oil is hot enough to use, the bread should turn golden in approximately 10 seconds.
- 2 Fry until golden brown. Carefully drop several chicken feet into the hot oil using long tongs or cooking chopsticks. Fry the feet for 8 to 10 minutes, or until they appear golden brown in color.
- The oil will likely splatter, so its best to work carefully. Shield yourself with the lid of the pot while placing each chicken foot directly into the oil. Do not drop the feet from a height.
- While the feet cook, rest the lid on top of the pan, angling it so that a small gap remains open.
- 3 Drain on paper towels. Carefully remove each finished chicken foot from the hot oil and transfer it to a plate or bowl lined with clean paper towels.
- Note that you could also drain the chicken feet on brown paper bag material as long as its clean prior to use.
- 4 Repeat as needed. Fry and drain the remaining chicken feet in this manner, working in small batches.
- You should only work with three to four feet at a time. When you add the feet to the oil, the temperature of the oil drops. As long as the pan is not overcrowded, the temperature drop shouldnt be too severe, but the oil in a packed pot will cool and may not fry the legs correctly.
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- 1 Combine most of the brine ingredients. In a large bowl, combine the boiling water, star anise, ginger, cinnamon stick, dried bay leaves, cloves, and salt. Stir the brine together until the salt fully dissolves.[4]
- You can prepare the brine before or after frying the chicken, depending on whichever you find easier. If you prepare it beforehand, however, loosely cover it and let it sit aside at room temperature until youre ready to use it.
- 2 Submerge the feet in the brine. Dunk the fried chicken feet in the bowl of chicken brine. Make sure that the brine evenly covers all the feet. Leaving chicken to brine will help impart more of the flavors and keep the meat juicy.[5]
- 3 Add the remaining brine ingredients. Pour the rice wine and cold water into the same bowl as the brine and chicken feet, then stir gently to combine the ingredients.
- The cold water should be nearly as cold as ice water. The low temperature will quickly drop the temperature of the brine and the chicken feet, thereby halting the cooking process.
- 4 Refrigerate for 2 hours. Loosely cover the bowl and place it in your refrigerator. Allow the brine to marinate the chicken feet for at least 2 hours.
- After 2 hours pass, dont be alarmed if the chicken feet look puffy. This is normal and can actually improve the final texture of the dish.
- 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?
To prepare chicken feet for eating, you first need to clean them thoroughly, removing any 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.