Crispy Fried Chicken Feet


  • 1 kilogram Chicken Feet, Trimmed
  • 2 Tablespoons vinegar
  • 4 cloves Garlic, smashed
  • 1 pinch Salt
  • peppercorns
  • 1 can sprite (350ml)
  • some water, enough to cover chicken
  • 1 bay leaf
  • cooking oil for deep frying
  • Crispy Fry Breading Mix
  • (or Flour + Cornstarch +Salt +Pepper)


Start by chopping the nails off the feet. Discard. Clean it thoroughly, remove the skin and scrub it.
In a strainer bowl, rinse feet thoroughly in cold running water. Place chicken feet into a medium-sized pot and add vinegar, garlic, bay leaf, pepper, salt, sprite and some water.
Bring the pot to a boil, then reduce heat to low and cook for about 2 ½ hours until it becomes very tender. If using pressure cooker, start the timer to 10 minutes after the cooker whistles.
Drain from liquid and pat dry to remove excess liquid. (Reserve broth for soup making). Roll each chicken feet into breading mixture and transfer on a plate.
To Fry Chicken Feet:
In a large wok, pour enough oil and heat over lowest fire. Deep fry until chicken feet becomes golden brown and crispy.
Drain from oil and serve over spiced vinegar dippings on the side. Enjoy!

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