CHICKEN FEET

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 taste like chicharron.  They have very little meat they are skin and tendons.  Fried chicken feet are reminiscent of eating chewy 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, 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.  While the oil is getting hot, run the feet through the egg wash, then coat in the flour, shake off the excess flour. Run through the egg wash and flour again, 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 drain on a wire rack.

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