Fried chicken feet are a southern delicacy.  They are very hard to find living on the west coast.  Chicken feet have very little meat.  If you like crunchy texture and delicious flavor, you will love deep-fried chicken feet. Chicken feet are reminiscent of eating cracklins

DEEP–FRIED CHICKEN FEET

2-pounds of chicken feet. The first thing we are going to do is clean them.  Soak the feet in warm water for 10-minutes, remove that yellow film, any dirt, callous, the 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, allow them to cool.

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

SEASONED FLOUR: 1 cup self-rising flour, 1/4 cup cornstarch, 1/2 tablespoon chicken soup bouillon, 1/2 tablespoon white pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon ground sage, 1/2 tablespoon cayenne, and 1/2 teaspoon smoked paprika. Mix with a whisk, set aside.

Get out a deep fryer.  Add about 1-quart of oil, heat oil to 375-400 degrees.  At the same time, the oil is getting hot, run the feet through the egg wash, then through the flour, shake off the excess flour.  Run back through the egg wash and the flour again, shake off the excess flour. 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 drain on a wire rack.