How Do You Fry Chicken Feet? A Complete Guide to This Delicious Delicacy

Chicken feet might not be the most popular part of the chicken in some cultures, but they’re a beloved delicacy in many cuisines around the world, particularly in Asian and Southern American cooking If you’re curious about trying this unique ingredient, I’ll walk you through the process of frying chicken feet to crispy, golden perfection.

Quick Answer

To fry chicken feet, first thoroughly clean them by removing the nails and washing them in salted water. Then boil them for about 5 minutes with salt and garlic After draining, coat them in a mixture of cornstarch, salt, pepper, and garlic powder Heat vegetable oil in a pan and fry the coated feet until golden brown on both sides. Remove them, place on paper towels to drain excess oil, and serve hot.

Cleaning and Preparing Chicken Feet

Properly cleaning and preparing chicken feet is perhaps the most important step in the process

1. Remove the nails: Use kitchen shears or a sharp knife to cut off the toenails from each foot. This step is crucial as accidentally biting into a nail could be painful.

2. Clean thoroughly: Soak the feet in cold water with about a tablespoon of salt for 5-10 minutes. This helps draw out impurities.

3. Scrub the skin: Use 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.

4. Rinse well: Wash the feet thoroughly under running cool water.

5. Dry completely: Pat the chicken feet completely dry with paper towels. This is extremely important as any remaining moisture will cause oil to splatter during frying.

Basic Frying Method

Once your chicken feet are properly cleaned and dried, you can proceed with frying:

1. Heat the oil: Fill a heavy pot or Dutch oven with vegetable, peanut, or canola oil to a depth of 2-3 inches. Heat the oil to 350-375°F (180-190°C). Use a deep-fry thermometer to check the temperature.

2. Fry the feet: Carefully add a few chicken feet to the hot oil using tongs or cooking chopsticks. Don’t overcrowd the pot. Fry for about 8-10 minutes until they turn golden brown. Flip them halfway through for even cooking.

3. Drain: Remove the fried feet and place them on paper towels to drain excess oil.

4. Repeat: Continue frying in small batches until all feet are cooked.

Using a Batter for Extra Crispiness

For extra crispy chicken feet similar to Southern fried chicken:

1. Prepare a batter: Whisk together eggs, flour, and salt.

2. Coat the feet: Dip each foot in the batter mixture, shaking off any excess.

3. Fry as directed: Follow the same frying instructions, but note that the batter may cause more splattering, so be careful. The battered feet will take about 5-7 minutes to turn beautifully golden.

Simmering for Tenderness

While frying alone makes the feet crispy, long simmering is key for the perfect texture:

1. Prepare aromatics: Place the fried chicken feet in a pot with smashed garlic cloves, halved onion, bay leaves, and whole spices like star anise or cinnamon sticks.

2. Simmer: Cover with water, bring to a boil, then reduce heat and simmer gently for 90 minutes to 2 hours until fork tender. This long cooking breaks down collagen for incredible tenderness.

3. Check occasionally: Add more water if needed to keep the feet submerged.

Asian-Style Braised Chicken Feet

For a delicious Asian-style preparation:

1. Prepare a brine: Combine star anise, ginger, cinnamon stick, dried bay leaves, cloves, and salt in boiling water. Stir until salt dissolves.

2. Brine the fried feet: Submerge the fried chicken feet in the brine, making sure they’re completely covered.

3. Add final ingredients: Mix in rice wine and cold water, which helps stop the cooking process and set the flavors.

4. Refrigerate: Cover loosely and refrigerate for at least 2 hours. Don’t worry if the feet look puffy after this time—it’s normal and enhances the dish.

5. Drain: Discard the brine before the final cooking step.

Sauce for Serving

A flavorful sauce is the perfect finishing touch:

1. Combine sauce ingredients: In a wok, mix oyster sauce, soy sauce, black bean sauce, sugar, rice wine, white pepper, chile peppers, garlic, and reserved broth.

2. Heat and thicken: Bring to a boil, then reduce to medium heat. Mix cornstarch with cold water to create a slurry, then whisk it into the sauce until thickened.

3. Add the feet: Toss the chicken feet in the simmering sauce for 5-10 minutes until heated through and coated in the thick, sticky sauce.

4. Serve immediately: Place the sauce-covered chicken feet on serving platters and enjoy right away.

5. Alternative serving method: For more developed flavor, refrigerate overnight and steam for 10-15 minutes the next day before serving.

Helpful Tips for Perfect Fried Chicken Feet

• Use a heavy, high-sided pot for frying to prevent oil splashing.
• Keep a lid nearby to quickly cover the pot if needed.
• Ensure the feet are completely dry before frying to minimize splattering.
• Maintain proper oil temperature—too hot will burn the exterior before the interior cooks, too low won’t create crispiness.
• Fry in small batches to keep oil temperature consistent.
• Let oil return to proper temperature between batches.
• For battered feet, apply a thin, even coating for best results.
• Simmer until a fork slides in with no resistance.

Common Mistakes to Avoid

When frying chicken feet, be mindful of these common errors:

• Inadequate cleaning: Not properly cleaning the feet can leave dirt and bacteria.
• Insufficient drying: Not drying the feet completely before frying causes dangerous oil splattering.
• Improper oil temperature: Using oil that’s too hot or too cold affects the final texture.
• Overcrowding the pot: Adding too many feet at once lowers oil temperature and prevents proper cooking.
• Insufficient cooking time: Not simmering long enough leaves the feet tough instead of tender.

Popular Dipping Sauces

Enhance your fried chicken feet with these complementary dipping sauces:

1. Soy sauce and vinegar: A simple mix commonly used in Filipino cuisine.
2. Hot sauce: Add heat with sriracha or Tabasco, but use sparingly to avoid overwhelming the flavor.
3. Fish sauce: Mixed with sugar and lime juice for a savory-sweet combination.
4. Sweet chili sauce: Offers a perfect balance of sweet and tangy flavors.

Final Thoughts

Frying chicken feet might seem intimidating at first, but the process is relatively straightforward once you understand the steps. The key is proper cleaning, thorough drying, careful frying, and patient simmering for tenderness. While this dish might not appeal to everyone, those who appreciate it know that properly prepared chicken feet offer a unique combination of textures and flavors that can’t be found in other parts of the chicken.

Whether you’re trying chicken feet for the first time or looking to perfect your technique, these instructions should help you create a delicious dish that showcases this underappreciated ingredient. Don’t be afraid to experiment with different seasonings and sauces to find your perfect flavor combination!

To prepare chicken feet, first clean them by removing nails and scrubbing off any remaining tough skin. Then, boil the feet until tender, which can take anywhere from 30 minutes to several hours, depending on the recipe. Finally, you can season and flavor them by adding them to a sauce with ingredients like soy sauce, ginger, garlic, and spices, or by stewing them for a richer flavor.

Chicken feet take between 20 minutes and 2 hours or more to cook, depending on the preparation method, with some recipes requiring a longer cooking time for tenderness. Cooking methods can include deep-frying, which can take up to 2 hours including boiling, or braising/simmering for 30 minutes to over an hour for tender results.