- 1 lb of chicken feet, nails removed
- 3 tbsp soy sauce
- 1 generous pinch of salt
- 2 cloves of garlic, smashed
- 4 cups of water, or enough to cover the chicken feet
- 1 cup of canola oil
- Your favorite BBQ seasoning
- parchment paper
- Start by clipping the nails off of the feet. I did this by using my kitchen shears and clipping at the knuckle joint. Discard.
- To a large bowl, add the feet, and rinse them thoroughly in cold water.
- Next, add the feet to a medium sized pot, add the soy sauce, garlic, salt, and cover them with water.
- Bring the pot to a boil, then reduce the heat to low and cook for about 2 1/2 hours. Remove the feet to another bowl, let cool, and place in the refrigerator overnight.
- The following day, remove the feet, and pour out any excess water.
- To a medium sized pot, on low heat, add in the oil. Then after a few minutes add in the chicken feet. At first I was going to deep fry these, but there is so much skin that I knew oil would be popping everywhere, and I did not want that. I simply wanted to slow cook them for about 15 minutes on low heat to continue to cook them. After about 15 minutes, remove them with a slotted spoon or spider, to a paper towel lined sheet pan to let any excess oil drain off.
- Preheat your oven to 325 degrees.
- To a sheet pan, add the parchment paper to cover. Add the chicken feet and sprinkle your favorite barbecue seasoning all over the feet. Stir around so that all of the chicken feet are covered with seasoning.
- Place them into the oven, and slow roast until they are nice and crispy, about 45 minutes to a hour. Every oven is a bit different so keep an eye on them until they are nice and dark golden brown and crispy.
- Remove from the oven, place them in a bowl, and dig in.
Source: Simple Comfort Food
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