How To Cook Crispy Fried Chicken Feet Food

DEEP-FRIED CHICKEN FEET RECIPE

Steps:

• 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.

HOW TO COOK CRISPY FRIED CHICKEN FEET:

Steps:

• Put water in a pot and bring to a boil. Add in salt, lemongrass, peppercorns, ginger, chicken cube and chicken feet.
• Simmer the chicken feet for 30 to 45 minutes or until tender. Turn off heat and remove from the liquid and put in a bowl. Set aside.
• Make the batter by combining the batter ingredients: flour, vinegar, cooking oil, baking powder, pepper, salt and water.
• Mix until it becomes smooth and the lumps disappear. Put 4 to 5 pieces of chicken feet in the batter and dip until well coated.
• Heat oil in a wok or frying pan about 3 cups. Then put the battered chicken feet and fry until crispy and golden brown. Do the same procedure on the rest of the chicken feet.
• Then put the fried chicken feet in a paper towel lined plate. Serve with sweet chili sauce or spiced vinegar dipping sauce.

CRISPY FRIED CHICKEN FEET

Steps:

• 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.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRISPY FRIED CHICKEN

Steps:

• Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
• Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
• Combine all ingredients thoroughly.