These deep-fried chicken feet make for an addictively flavorful snack or appetizer. They pack a punch of flavor and have a the perfect crunchy texture! Simmering them in water first with some of your favorite spices can help tenderize the inside and leave the outside ready to take on the fryer. We recommend using spices like garlic, soy sauce, sugar, and cinnamon but feel free to get creative and try your own combinations!
- 1 pound KOL Foods chicken feet
- 1 teaspoon kosher salt, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 cloves garlic, smashed
- 1 stick cinnamon
For Deep-Frying and to Serve:
- 2 eggs, beaten
- 1 cup flour (about 4 1/2 ounces; 128g) mixed with 1 teaspoon (4g) salt
- 1 quart (900ml) oil for deep-frying
- Sea salt, for serving
- Clip the toenails from the chicken feet and wash the feet, removing calluses and any loose-hanging skin.
- 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.
- Whisk eggs and flour/salt mixture in a medium bowl. Dip feet into batter, shaking off excess flour. If needed, dip the feet twice, to ensure they're fully coated.
- In a wok, bring 1 quart (900ml) oil to 375°F (190°C). Add feet in batches and deep-fry until batter is golden brown, 3 to 5 minutes. Have a lid ready in the event of splattering oil. Serve immediately, adding a sprinkling of sea salt if needed. (Alternatively, you can skip the batter and fry the feet plain. Dress with more soy sauce and chili oil, as desired.)