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Crispy Chicken Feet with Spicy Vinegar Dip

Chicken feet simmered with garlic, onion, and spices, shocked in ice water, coated in seasoned flour, and double-fried until deeply golden and crisp. Served with a sharp vinegar dip full of onion and chili.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • 1 | Pressure cooker or large pot |
  • 1 | Mixing bowl |
  • 1 | Deep pot or fryer | for frying
  • 1 Tongs
  • 1 | Wire rack |

Ingredients
  

  • 2 | lbs | chicken feet | cleaned
  • 1 | head | garlic | halved
  • 1 | | red onion | quartered
  • 3 | | bay leaves |
  • 1 | tsp | peppercorns |
  • 1 | tsp | salt |
  • 1 | cup | flour |
  • 1 | packet | crispy fry mix |
  • 1 | | oil | for deep frying
  • 0.5 | cup | vinegar |
  • 1 | small | red onion | diced
  • 2 | | red chilies | sliced

Instructions
 

  • Rinse and trim the chicken feet.
  • Boil or pressure-cook with garlic, onion, bay leaves, peppercorns, and salt until tender.
  • Plunge the cooked feet into ice water to firm the skin.
  • Mix flour and crispy fry mix in a bowl.
  • Coat the chilled feet evenly in the seasoned flour.
  • Fry in batches at 350°F until lightly golden; drain.
  • Fry a second time until deep golden and very crisp.
  • Combine vinegar, diced onion, chilies, and salt for the dip; serve with the hot feet.

Notes

Eat immediately for the best crunch.
Reheat in a hot oven or air fryer.
Control dip heat by adjusting the chilies.