How to Make Crispy Fried Chicken Feet
Rédacteur en chef
Abuja, Nigeria ·
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55 minEasy
31 hrEasy
1 hr 5 minMedium
Easy
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Abuja, Nigeria ·
Chicken feet carry almost no meat. What they carry is skin, tendon and collagen, and that is precisely the reason they are eaten: cooked properly they deliver a texture that no other part of the bird provides, gelatinous underneath and crisp on the surface. They belong to the category of cuts that are eaten wherever nothing is wasted, which covers a large share of the world. Across West and Southern Africa, in the Caribbean, across East and Southeast Asia, chicken feet are street food and bar food, cheap, communal, and eaten with the hands. In much of the global north they are treated as waste and rendered for stock, which is a recent and geographically narrow position rather than a normal one. Eating them has its own protocol. The foot is held in the fingers, and the toes are bitten off one at a time between the joints, with the bones and nails discarded. That is not fussiness; it is the only way to get at what is edible. The result is food that takes time to eat and is therefore sociable, which is most of what a bar snack is for.
Chicken feet are eaten across West and Southern Africa, the Caribbean, and East and Southeast Asia as part of whole animal butchery, in which the parts carrying skin and connective tissue rather than muscle are prepared for texture. No single point of origin is documented for the fried preparation.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Clean the chicken feet and remove the claws.
Slow cook the chicken feet for about 1 hour in a little fat or lard, until they feel soft and flexible to the touch.
Set the fryer to 350°F and lower in the precooked, declawed feet. Keep the fryer covered while the feet give off any remaining water.
Once golden brown, lift the feet from the fryer and drain on a plate lined with paper towels.
Notes personnelles de Deborah Olayiwola
8 avis
Do chicken feet need to be boiled before frying?
Yes. Frying them from raw gives you something tough and chewy with the skin still tight. Clean them, trim the nails, then simmer until tender before they go anywhere near oil. Dry them well afterwards, because any water left on the skin will spit violently in hot fat.
Herh, slow cooking them in fat for a whole hour before frying makes the skin so soft oo. My grandmother in Cape Coast was always clipping the claws first too but she added a bit of dry pepper with the bouillon cube. Did yours not pop too much in the fryer even with the lid on? Mine was jumping paa!
Efua, that popping is no be small thing! What helps me here in Toronto is patting them completely dry with paper towels after the slow cook before they touch the oil, otherwise that grease will decorate your whole stove. My own mother always clipped the claws too, but sourcing fresh ones to trim yourself in Canada isn't easy sha, so I just buy the cleaned ones from Nations or the Asian market. That dry pepper and bouillon mix your grandma used sounds delicious o!
Mon dieu, keeping the cover on the fryer is the most important step! They pop so much from the remaining water. I bought the feet at H Mart here in Silver Spring because the regular grocery store never has them. Made them crispy like this and served alongside my pondu, exact taste of home.
You are so right about keeping that cover on! That popping hot oil is no joke. Here in Cape Town we call them walkie-talkies, and my mother always warned us about the splattering when frying them crisp for our Iftar table during Ramadan. Shukran for the reminder!
found raw chicken feet at the asian market near York Rd last weekend. 350 degrees was good but mine needed extra time in the oil to get really crispy after that 1 hour slow cook. ginger and garlic flavor seeped all the way to the bone though, e sweet well well
Asian markets here in the UK are a lifesaver for getting chicken feet! I also have to leave mine in the oil extra time to get that proper crunch we grew up with back home. That ginger and garlic flavor with a hot plate of sadza is absolute perfection.