If you ‘re with me on the wimp feet beach wagon ( I do n’t know, is that a thing ? ? ? ) then you are going to fall in love with these extremist crisp fried chicken feet. Crispy on the outside, but still that tender goodness we love about chicken feet on the inside, they are wholly addictive.
Reading: Crispy Fried Chicken Feet
I wanted to give these chicken feet a slenderly different texture then we have in the oh so celebrated braised chicken feet ( they are my favorites ) and this rich and comforting chicken feet soup .
I mean they are all amazing, but sometimes you want a little crispiness in your life. And they are good arrant for that taiwanese New year celebration ( or any blind sum meal ) !
Put it together with some Chinese fried rice, wonton noodle soup, Sichuan green beans and this Chinese BBQ pork for a wax meal .
Do n’t forget to check out the fried chicken feet story !
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post .
Chicken feet can typically be found at any asian commercialize, and even some grocery store stores. Most of the time they come cleaned, but I would clean them again to get them extremist clean and jerk .
If they come with the yellow chartaceous skin on, I tell you how to remove it in the recipe instructions .
I personally love to serve these with chili oil for dipping – you can make your own or buy chili oil .
Step By Step Instructions
Scrub the chicken feet under cool water and remove any nails with a acuate knife .
**If chicken feet silent have the yellow skin on them, soak them in a vinegar and urine mix for 10-15 minutes, then remove the skin. You can besides dip in boil urine .
Combine the cleaned wimp feet and remaining ingredients ( except the flour and eggs ) in a potentiometer and cover them with water .
heat to boiling, reduce heat to low, blanket and simmer for 2 hours .
Drain the chicken feet ( reserve the broth for other uses like this spicy chicken ramen or even this wonton noodle soup ) .
Heat the petroleum to 350F degrees in a dutch oven or a deep sided shed iron frying pan. oil should be about 3 inches deep .
Dip the chicken feet in the testis .
then coat in flour and fry for about 3-5 minutes, until golden brown on the outside. **fry in 3-4 batches
Remove and drain on paper towels. Sprinkle with salt immediately .
Serve drizzled with chili oil, dipped in sriracha or barely by themselves .
Expert Tips
- Scrub the feet thoroughly before cooking to make sure they are clean.
- Fry the feet in 3 batches (or more) to make sure the temperature of the oil remains hot enough to crisp the feet without them getting soggy.
- Sprinkle with salt right away to make sure it sticks to the hot batter.
You can besides use chicken feet in this chicken feet bone broth or my favorite braised chicken feet !
Reheating Instructions
honestly, f ried chicken feet are not going to be great leftover. however, we have actually found the best reheat option is the reheat choice on the air travel fryer .
If you do n’t have an breeze fryer, reheat them in the oven at 350F degrees, or the toaster oven .
Did you make this recipe? Rate it and leave a comment below to let me know how you liked it!
Crispy Fried Chicken Feet
These crispy Fried Chicken Feet are coated in a light batter, fried to a perfect golden brown and sprinkled lightly with salt – it’s a wonderful dim sum appetizer served drizzled with chili oil!
from
votes
Print
Cook Time:
2
hours
10
minutes
Total Time:
2
hours
10
minutes
Servings:
4
servings
Calories:
440
kcal
writer :
Ingredients
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▢
1 pound chicken feet
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3 tablespoons soy sauce
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½ cinnamon stick
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1 tablespoon coconut sugar
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1 column inch fresh ginger
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1 cup flour
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▢
2 eggs beat
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vegetable oil for frying substitute canola oil or peanut oil
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2 teaspoons salt for seasoning after frying
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chili oil for serving
Cook Mode
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Instructions
-
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 good by themselves .
Expert Tips:
- Scrub the feet thoroughly before cooking to make sure they are clean.
- Fry the feet in 3 batches (or more) to make sure the temperature of the oil remains hot enough to crisp the feet without them getting soggy.
- Sprinkle with salt right away to make sure it sticks to the hot batter.
- To reheat: Use the reheat option on the air fryer. If you don’t have an air fryer, reheat them in the oven at 350F degrees, or the toaster oven.
Nutrition
Serving:
3
feet
|
Calories:
440
kcal
|
Carbohydrates:
28
g
|
Protein:
29
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
177
mg
|
Sodium:
2031
mg
|
Potassium:
137
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
233
IU
|
Vitamin C:
1
mg
|
Calcium:
125
mg
|
Iron:
3
mg
Read more: Air Fryer Sausages
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