Site Overlay

Crispy Chicken Feet

Who doesn’t love a little bit of crunch in their meals? This crispy chicken recipe satisfies taste, texture and health all together. Making this dish is not only easy but so flavorful you’ll want to make sure you have another bowl of extra rice readily available. Chicken feet while looks different from what we usually see as decadent and ‘photo worthy’ can’t be compared, as they say ‘don’t judge a book by it’s cover’ especially once you’ve finally taken a bite of this delicious treat you’ll never see chicken feet the same way again!

Chicken Feet in different countries

Chicken feet is a common street food in the Philippines, we even bestowed the name ‘adidas’ to this, a comedic term made comparing a chicken’s feet to a popular footwear brand. Chicken feet in the Philippines can be found in dim sum houses made with a sweet and savory similar to a char siu sauce, on the street carts outside schools or offices fried to a crispy, or homemade with a variety of sauces like adobo and homemade spicy variations like coconut milk sili and more paired with scoops of rice or with spicy sauces and iced cold beer.

Each of these countries has their own version of chicken feet dishes that represent their culture and style of cuisine. In China, where dim sum is most popular chicken feet are prepared as a bar snack where the chicken feet are simmered in a spicy sauce made of Sichuan peppercorn, clove, soy sauce, garlic, star anise, chili flakes and cinnamon. These are also presented as a cold dish, main dish, or soup, they’re even vacuumed pack and ready to consume and sold in most groceries in China. Hong Kong steamed chicken feet are stewed in a black fermented bean, bean paste, and sugar flavored sauce, or simmered in abalone sauce. In Indonesian cuisine, chicken feet is served in a traditional spicy soup called ‘soto’, a translucent yellow broth made with garlic, ginger, ground shallot, galangal, candlenut, lemongrass, bay leaf, and turmeric, served with celery, cabbage, rice noodles and garnished with lime, soy or sambal.

Not only do Asian countries use chicken feet in their dishes, not just to make stock or broths with but distinct delicacies that made it up to food culture. Such examples are; In Eastern Europe, chicken feet are cleaned, seasoned and boiled with vegetables to make Kholodets a savory pork jelly eaten in Christmas time and Easter. Similarly like Indonesia Jamaica mainly uses chicken feet for chicken stock where it contains potatoes, green banana, yams, dumpling and special spices. And the list goes on, chicken feet one way or the other has incorporated itself to the lives of people in the food scene as a delicious treat that you can prepare in so many ways.

Health benefits of chicken feet

Chicken feet may be known to be discarded as a waste product its actually has many health benefits the chicken feet is composed of skin, tendons, cartilage and bones which gives it a fair amount of vitamins and minerals. It has a protein content of 70% collagen, which is needed by the body to improve skin health like reducing cellulites, skin aging, joint pain, and helps with wound healing, it also helps control blood sugar and promote heart health. They’re also a good source of Vitamin B9, which helps prevent birth abnormalities.

Why do people like chicken feet?

Aside from the great health benefits listed. Chicken feet is adored by many because of the amount of things you can produce with these. From boiling the chicken feet to get a thick flavorful broth, after straining you can create another dish from the cooked chicken feet, from crispy to savory your bound to find a style of cooking these delicate little things.

Try out this flavor packed chicken feet recipe and enjoy these with friends with a few cans of beer!

Crispy Chicken Feet

Course: Snacks, MainCuisine: Filipino
Servings

6

servings

A healthy and flavorful way to enjoy chicken feet!

Ingredients

  • 500g chicken feet

  • 1 inch ginger (sliced to 3)

  • 5 cloves garlic

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 3 – 5 bay leaves

  • 1 – 2 sili (chopped)

  • water for boiling

  • 1 cup all purpose flour

  • 1/3 cup cornstarch

  • 1 teaspoon pepper

  • 1 teaspoon salt

  • 2 teaspoons garlic powder

  • ½ teaspoon baking powder

  • 1 teaspoon chicken powder or chicken cube

  • 2 eggs

  • oil for frying

Directions

  • Prepare the chicken feet, washed and without the nails. Place these in a pot with ginger, garlic, salt, pepper, bay leaves, and sili. Mix well and add enough water to cover the chicken feet.
  • Place this on a stove at medium heat, let this boil and remove any floating scum. Let this simmer for 30 – 40 minutes. Take the chicken feet out and let it cool to room temperature or pat dry.
  • For the batter; mix all purpose flour, cornstarch, pepper, salt, garlic powder, baking powder, chicken powder or chicken cube. Then add 2 eggs, add a tablespoon of water at a time till you get a thick pancake like texture. Coat the chicken with the batter.
  • In a pan at medium high heat, add enough oil to fill the pan ¼ or 1/3 full. Add the chicken, flipping each side once it turns brown.
  • Once all sides have browned, cool these on a rack to remove excess oil. Serve with spicy soy sauce.

Recipe Video

Notes

  • Use the leftover chicken broth for future recipes. Keep them in an airtight container in the fridge for 3 days or freeze this to keep it for a month.
  • If you’d like it extra crispy, make sure not to dip it with too much dough or double fry this.
  • To know if the oil Is ready for frying. Check to see if there are bubbles or try dripping the batter to see if it fried quickly.

Crispy Chicken Feet recipe (tagalog)

Sahog

  • 500g paa ng manok
  • 1 pulgadang luya (hinati ng 3)
  • 5 butil ng bawang
  • 1 kutsaritang asin
  • 1 kutsaritang paminta
  • 3 – 5 bay leaves
  • 1 – 2 sili (tadtad)
  • tubig pang kulo
  • 1 tasa harina
  • 1/3 tasa cornstarch
  • 1 kutsaritang paminta
  • 1 kutsaritang asin
  • 2 kutsaritang garlic powder
  • ½ kutsaritang baking powder
  • 1 kutsaritang chicken powder o chicken cube
  • 2 itlog
  • mantika pang prito

Paano lutuin

  1. Linis ang ang paa ng manok at tangalin ang mga kuko nito. Ilagay sa palayok kasama ang luya, bawang, asin, paminta, bay leaves, at sili. Haluin at punuin ng tubig hangang matakpan ang paa ng manok.
  2. Ipakulo ito sa kalan na may katamtamamng init, tangalin ang mga dumi na lumulutang. Pakuluin ng 30 o 40 na minuto. Tangalin ang paa ng manok at ipalagmig o punasan gamit ng kitchen towel.
  3. Para sa batter; haluin ang harina, cornstarch, paminta, asin, garlic powder, baking powder, chicken powder o chicken cube. Pagkatpos, dagdagan ng mga itlog, at isang kutsaritang tubig, dagdagan ng tubig kung kinakailangan hangang makabuo ng parang makapal na pancake batter.
  4. Sa kawali na may pagkalakas na init, punuin ng mantika pang prito. Ilagay ang paa ng manok, ibaligtad kung nagkayumanggi na ang kulay para sa bawat gilid.
  5. Pag nagkulay kayumanggi na ang paa ng manok, palamgin ito sa rack para matanggalan ng sobrang mantika. Ihanda kasama ang maanghang na soy sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

RSS
Follow by Email