Deep-Fried Chicken Feet Recipe

• 1 pound (450g) chicken feet
• 1 teaspoon (4g) kosher salt, or to taste
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15g) sugar
• 3 cloves garlic, smashed
• 1 stick cinnamon
• 2 eggs, beaten
• 1 cup flour (about 4 1/2 ounces; 128g) mixed with 1 teaspoon (4g) salt
• 1 quart (900ml) oil for deep-frying
• Sea salt, for serving

1. Clip the toenails from the chicken feet and wash the feet, removing calluses and any loose-hanging skin.
2. Place the chicken feet in a 2-quart saute pan and add enough water to cover. Add all simmering ingredients to pan and bring water to a boil, then reduce to a simmer and cook until feet are tender, 1 1/2 to 2 hours.
3. Remove feet from cooking liquid, which can be reserved for another purpose. Allow feet to cool.
4. Whisk eggs and flour/salt mixture in a medium bowl. Dip feet into batter, shaking off excess flour. If needed, dip the feet twice, to ensure they're fully coated.
5. In a wok, bring 1 quart (900ml) oil to 375u0b0F (190u0b0C). Add feet in batches and deep-fry until batter is golden brown, 3 to 5 minutes. Have a lid ready in the event of splattering oil. Serve immediately, adding a sprinkling of sea salt if needed. (Alternatively, you can skip the batter and fry the feet plain. Dress with more soy sauce and chili oil, as desired.)

chicken feet, kosher salt, soy sauce, sugar, garlic, cinnamon, eggs, flour, oil, salt

Taken from www.seriouseats.com/recipes/2011/11/deep-fried-chicken-feet-recipe.html (may not work)