Why it Works
The chicken feet are flavored with a simple mixture of salt, sugar, and aromatics in the simmering liquid.
If you want to make a snack that is similar to pork cracklings, skip the batter and deep fry the feet to get a crispy texture.
Since I could gnaw and spoute teeth, I’ve been eating chickens feet the same way for most of my adult life. I knew that I would eventually reach a saturation level. It could be the coldness of the season but I was feeling listless and unsure about what to do with the last batch.
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In my kitchen, I usually deep fry chicken feet and then simmer or steam them. When the feet are simmered the surface of the feet takes on a wrinkled prune-like appearance and the tendons become more pliable. You could simmer the chicken feet without deep-frying, but they will not have the same size.
If you want gelatinous feet, deep-frying followed by simmering will work. It’s what I always did, and I guess I got tired of doing the same thing.
This time, I reversed my order: first simmer, then deep fry. The results were so different that I was re-inspired to love chicken feet.
“… what you get when you reverse the ordering is typical bar and pub food: crispy, salted, and heavy when it reaches you.”
The skin of the chicken feet is similar to that of pork cracklings when deep-fried, but not as fatty. The chicken feet are deep-fried in a batter made of flour and eggs. They taste similar to fried chicken. The feet may lack meat, but they make up for it with texture and a chicken-like flavor. If you reverse the order, you get typical pub or bar food: salty, crispy and heavy in your stomach. It’s very tasty and captivating. You can simmer chicken feet with any combination of ingredients. Soy sauce, cinnamon and bay leaves are my favorites, but other herbs, such as cloves and bay leaves, would also be delicious. If you have a pressure cook, it will quickly break down those tough tendons.
If you have ever seen chicken feet that have been pastured, you will have probably noticed the yellow color of the fat. It’s only on pastured chickens that I have seen calluses under their feet. Calluses on the underside of the feet are not pleasant to remove, especially after you have already clipped the nails. But that’s how it is. The round nubs can be removed by pulling and scratching them until they fall off.
November 15, 2011
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Recipe Facts
Active:
40 minutes
Total:
2 hrs
Serves:
4
Six servings
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Ingredients
For Simmering
Chicken feet – 1 pound (450g).
Use 1 teaspoon (4g), or according to taste, of kosher salt
2 tablespoons (30ml) soy sauce
Sugar, 1 Tablespoon (15g).
3 cloves garlic, smashed
1 Stick Cinnamon
To Deep-Fry and Serve:
2 eggs, beaten
Salt 1 teaspoon (4g), 1 cup flour (approximately 4 1/2 ounces or 128g).
Deep-frying oil in a quart (900ml).
Sea salt for serving
Directions
Cut the toenails off the chicken feet. Wash the feet thoroughly, removing any calluses or loose skin.
Add enough water to the pan to cover the feet. Add all ingredients to the pan, bring to a rolling boil, reduce heat to simmer, and cook for 1 1/2 to 2 hour until chicken feet are tender.
Allow feet to cool. Allow feet to cool.
In a medium-sized bowl, whisk together the flour/salt and eggs. Shake off any excess flour before dipping your feet in the batter. Dip the feet in batter twice if necessary to make sure they are fully coated.
Heat 1 quart of oil (900ml), in a wok to 375degF. Fry feet in batches until golden brown. This will take 3 to 5 mins. If oil splatters, have a lid at the ready. Serve immediately and sprinkle with sea salt, if necessary.
