Okay, let’s talk fried chicken feet—southern-style, crispy, flavorful, and finished in a peppery garlic sauce that will have you licking your fingers and wondering why you don’t make these more often!
I grew up watching chicken feet get turned into everything from soup to stew, but frying them? Game changer. The texture is crispy on the outside, tender on the inside, and that garlicky, spicy sauce? Whew. It takes them to a whole new level.
Here’s How To Fry Them
Before you even think about seasoning or boiling, you have to clean the chicken feet properly. See note below.
After cleaning, you’ll want to start by boiling them first—this softens the skin and helps them fry up beautifully without being tough.
Don’t skip the baking soda in the water; it helps break down the tougher bits and gets the feet tender without falling apart.
Fried Chicken Feet Recipe: Crispy, Bold & Unforgettable!
Equipment
- Cooking Tongs
Ingredients
To Boil Together
- 3.28 lbs chicken feets nails cut
- 4 cups water
- 3 tsp. Salt
- 1/2 tsp. Baking soda
Breading seasoning to apply over the feet
- 1/4 cup cornstarch
- 1 tsp. Onion powder
- 1 tsp. Parsley flakes
- 1 tsp. Dried oregano
- 1 tsp. Ground coriander
- 1 tsp. Ground Black pepper
- 1 tsp. Paprika
- 1 Chicken bouillon cube
- 1/2 tsp ground cloves
- 1/2 tsp. Kosher salt
- 1 tsp. Oil
For the sauce
- 2 tbsp. Oil
- 4 garlic cloves minced
- 5 thyme sprigs
- Fresh ginger about thumb size
- 2 habanero pepper minced
- 1 tsp tomato paste
- 1/4 cup water
Instructions
- Boil the Chicken FeetIn a large pot, combine 3.28 lbs of chicken feet (nails cut), 4 cups water, 3 tsp salt, and ½ tsp baking soda. Boil for 15 minutes or until the feet are tender. Drain and pat dry thoroughly.
- Season for FryingIn a large bowl, mix ¼ cup cornstarch, 1 tsp onion powder, 1 tsp parsley flakes, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp black pepper, 1 tsp paprika, 1 chicken bouillon cube (crushed), ½ tsp ground cloves, ½ tsp kosher salt, and 1 tsp oil. Toss the boiled chicken feet in the mixture until fully coated.
- Fry the FeetHeat oil in a deep pan to 350°F. Fry the chicken feet in batches until golden brown and crispy, about 5–7 minutes. Remove and drain on paper towels.
- Make the SauceIn a skillet, heat 2 tbsp oil. Sauté 4 minced garlic cloves, 5 thyme sprigs, grated ginger, and 2 minced habanero peppers for 2–3 minutes. Add 1 tsp tomato paste and ¼ cup water. Let simmer for 3–4 minutes. Toss in the fried chicken feet and coat well.
Notes
First Things First—Let’s Clean Them Right
Before you even think about seasoning or boiling, you have to clean the chicken feet properly. I like to start by soaking them in warm water and scrubbing them to remove any dirt or residue. Then, I use kitchen shears to snip off the nails at each toe joint—it’s super easy and makes the final dish look (and feel) better. If there’s any yellow outer skin left, just peel it off—it comes right off with a little tug.Tips for Fried Chicken Feet Success
- Cut off the nails before cooking. Trust me, it makes a difference.
- Dry them well after boiling so the breading sticks properly.
- Don’t overcrowd the pan when frying—you want them crisp, not soggy.
Nutrition
Let’s Talk Oil
When frying chicken feet, I like to use vegetable oil or canola oil because they hold up well under high heat and don’t overpower the flavor. Peanut oil is great too if you want a slightly nutty touch.
The Sauce is Everything
Once the feet are golden and crispy, we finish them in a peppery garlic sauce made with fresh thyme, habaneros, ginger, and garlic. It’s bold, punchy, and a little fiery—perfect for those who like their food with a kick.
Frequently Asked Questions: How To Successfully Fry
Yes, but they won’t be as crispy. Lightly spray with oil and cook at 400°F for 15–20 minutes.
Absolutely—just reduce the habaneros or swap with a milder pepper.
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