Crispy and Chewy Boneless Chicken Feet Fry Recipe
No Spicy Challange! Perfect Harmony of Chewy & Crispy, Make Your Time Fun with Fried Chicken Feet! ★
Golden crispy on the outside, delightfully chewy on the inside, these fried chicken feet are the perfect companion for a cold beer! Dip them generously into your favorite sauce for an explosion of flavor. Learn this special fried chicken feet recipe from ‘All Recipes of the World’ by ‘10000recipe’. ★
Main Ingredients- 500g boneless chicken feet, cleaned
- 3 Tbsp soju (for removing odor)
- 1/4 Tbsp minced ginger (for removing odor)
- 1 Tbsp minced garlic (for removing odor)
- Pinch of salt
- Pinch of black pepper
Frying Batter- 1 cup cornstarch (for batter)
- 2/3 cup water (for batter)
- 2 cups cornstarch (for coating)
- 1 cup cornstarch (for batter)
- 2/3 cup water (for batter)
- 2 cups cornstarch (for coating)
Cooking Instructions
Step 1
Prepare the cleaned boneless chicken feet. To eliminate any gamey smell, mix them thoroughly with 3 tablespoons of soju, 1/4 tablespoon of minced ginger, 1 tablespoon of minced garlic, a pinch of salt, and a pinch of black pepper. Let them marinate for about 10 minutes.
Step 2
Now, let’s prepare the batter for the chicken feet. In a bowl, combine 1 cup of cornstarch with 2/3 cup of water, whisking until smooth and lump-free. Add the marinated chicken feet to this batter and mix well, ensuring each piece is evenly coated.
Step 3
Next, we’ll coat the chicken feet for that irresistible crispiness. In a separate wide dish or bowl, generously spread out 2 cups of dry cornstarch. Add the battered chicken feet to the dry cornstarch and roll them around thoroughly, making sure every part is well-coated with the cornstarch. A thicker coating will result in a crispier texture.
Step 4
It’s time to fry the coated chicken feet! Pour enough oil into a pot to deep-fry and preheat it to 175-180°C (350-355°F). If you don’t have a thermometer, drop a little cornstarch into the oil; if it immediately floats to the surface, the oil is ready. Carefully add the chicken feet and fry for about 2-3 minutes for the first fry. Remove them from the oil and let them rest briefly. Then, return them to the hot oil for a second fry of about 1-2 minutes. This double-frying process is key to achieving a perfectly crispy exterior and a wonderfully chewy interior! Once fried, place the chicken feet on paper towels to drain excess oil. Serve immediately while warm with your favorite dipping sauce.
