Crispy Fried Chicken Feet

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These crispy Fried Chicken Feet are coated in a light batter, fried to a perfect golden brown and sprinkled lightly with salt - it's a wonderful dim sum appetizer served drizzled with chili oil!

If you're with me on the chicken feet wagon (I don't know, is that a thing???) then you are going to fall in love with these ultra crispy fried chicken feet. Crispy on the outside, but still that tender goodness we love about chicken feet on the inside, they are totally addictive.

I wanted to give these chicken feet a slightly different texture then we have in the oh so famous braised chicken feet (they are my favorites) and this rich and comforting chicken feet soup.

I mean they are all amazing, but sometimes you want a little crispiness in your life. And they are just perfect for that Chinese New year celebration (or any dim sum meal)!

Put it together with some Chinese fried rice, wonton noodle soup, Sichuan green beans and this Chinese BBQ pork for a full meal.

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Chicken feet can typically be found at any Asian market, and even some grocery stores. Most of the time they come cleaned, but I would clean them again to get them ultra clean.

If they come with the yellow papery skin on, I tell you how to remove it in the recipe instructions.

I personally love to serve these with chili oil for dipping - you can make your own or buy chili oil.

Step By Step Instructions

Scrub the chicken feet under cool water and remove any nails with a sharp knife.

**If chicken feet still have the yellow skin on them, soak them in a vinegar and water mixture for 10-15 minutes, then remove the skin. You can also dip in boiling water.

Combine the cleaned chicken feet and remaining ingredients (except the flour and eggs) in a pot and cover them with water.

Heat to boiling, reduce heat to low, cover and simmer for 2 hours.

Drain the chicken feet (reserve the broth for other uses like this spicy chicken ramen or even this wonton noodle soup).

Heat the oil to 350F degrees in a Dutch oven or a deep sided cast iron skillet. Oil should be about 3 inches deep.

Dip the chicken feet in the egg.

Then coat in flour and fry for about 3-5 minutes, until golden brown on the outside. **fry in 3-4 batches

Remove and drain on paper towels. Sprinkle with salt immediately.

Serve drizzled with chili oil, dipped in sriracha or just by themselves.

Expert Tips

1. Scrub the feet thoroughly before cooking to make sure they are clean.
2. Fry the feet in 3 batches (or more) to make sure the temperature of the oil remains hot enough to crisp the feet without them getting soggy.
3. Sprinkle with salt right away to make sure it sticks to the hot batter.

You can also use chicken feet in this chicken feet bone broth or my favorite braised chicken feet!

Reheating Instructions

Honestly, fried chicken feet are not going to be great leftover. However, we have actually found the best reheating option is the reheat option on the air fryer.

If you don't have an air fryer, reheat them in the oven at 350F degrees, or the toaster oven.

Did you make this recipe? Rate it and leave a comment below to let me know how you liked it!

Recipe