DEEP FRIED CHICKEN FEET

2 lbs. of chicken  feet.  The first thing we are going to do is clean them.  Soak the feet in warm water for 10 minutes, and remove that yellow film, any dirt,  callous, toenails, and loose skin.  Wash the feet.  Get out a large pot, add the feet, chicken broth, and enough water to cover the feet.  Add garlic cloves, granulated garlic, seasoning salt, white pepper, and poultry seasoning.  Bring to a boil, reduce to a simmer and cook for at least 1 hour or until the feet are tender.  Remove from the stove and allow them to cool. 

EGG WASH: 3 large eggs and 3/4 cup dark beer.  Beat with a fork and set aside. 

SEASONED FLOUR: 1 cup self-rising flour, 1/2 cup cornstarch, 1/2 T. chicken bouillon, 1/2 T. white pepper, 1/2 tsp. dried thyme, 1/2 tsp.  ground sage, 1/2 T. cayenne, and 1/2 tsp. smoked paprika.  Mix with a whisk and set aside.  Get out the deep fryer.  Add about 1 quart of oil, and heat oil to 375-400 degrees.  While the oil is getting hot, run the feet through the egg wash, then coat in the seasoned flour and shake off the excess flour.  Run through the egg wash and flour again, and shake off the excess.  Drop the feet in the hot oil.  Fry for approximately 3-5 minutes or until the feet are golden brown.  Remove from the fryer, lightly sprinkle with sesame seeds,  seasoning salt and drain on a wire rack.