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!
Servings 4 servings
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.
- 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.
Serving: 3feet | Calories: 440kcal | Carbohydrates: 28g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 2031mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg