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Minnesota Cooking: Chicken Paws Deep Fried

Updated on November 4, 2017
Finished Chicken Paws
Finished Chicken Paws

Chicken Paws

What are chicken paws, you ask? Well. I asked the same question. Upon looking closely at them, I see that they are the feet of some chickens that were butchered. What a novel idea. Don't waste any chicken parts.

I decided that I was going to try them.

Today was not the first day that I had seen these feet. I saw them a few months ago at the local grocery chain and I thought that at some point that I should try them.

Wash First

I rinsed off the feet and then, put them in a large pan and covered them with water. I added some Old Bay Seasoned Salt, since when we boil crab legs that what we use and I have several containers of it. Plus, it has good flavor.

I did not clip the toenails off these feet. It was advised to do so, but, I left them on. It probably compares to eating shrimp with tails. You cannot eat the tails of shrimp, either.

Boil and Simmer First

It's not an obvious step, but, I was instructed to bring the feet to a boil and then, reduce heat and simmer for up to 2 hours.

Well. Right now, it's similar to cooking chicken gizzards. Sometimes, if you do not parboil them, when you try to eat them, they are hard to chew. Chicken feet may be the same way.

Bringing to a Boil

It takes about twelve minutes to bring water to a boil. So, when I brought them to a boil, I put a cover on the pan, and turned it down to half way between low and medium. I use an electric range, so it's hard to tell how hot it is at that point.

The recipe I referred to, said you had to parboil them for up to two hours. I set my timer for 2 hours.

Preparing for Deep Frying

The recipe was from the Serious Eats website, and it was written by The Nasty Bits.

The recipe I was looking at, said that they let their chicken feet cool before they deep fried them. I don't know why you'd have to do that, unless it's because their were coated in an egg wash and the egg would start to harden from the heat.

So. Cool, if we must.

The easiest trick to coating these, will be one container to dip them in to coat with Fry Magic. Then, another container with a couple beaten eggs. Then, a third container with some more Fry Magic again.

Some people may dip them in something sticky before they dip in the first container. Maybe some milk or water. The catch 22 is that on the second step you dip in the egg wash, but there needs to be Fry Magic on them before they go into the egg wash, or the egg wash will just drip off before you coat with Fry Magic for the second time.

Options for Simmering from The Nasty Bits

  • 1 teaspoon kosher salt or to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic, smashed
  • 1 stick cinnamon

So, I did not use these spices. I used a generous amount of Old Bay, probably 2 tablespoons in the water. I will drain it off when the two hours is over.

Chicken Feet

I have to laugh, since my grandchildren are coming to camp at grandma's tonight, and I'm sure my chicken feet will raise a few eyebrows.



Readers Opinion

Are you a Chicken Feet Fan?

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Two Hours of Parboiling is Almost Up

Progressing to the next step as soon as the timer beeps.


The Flavor

Okay, so now I have cooked all the chicken feet that I had. I bought a pack of feet. There were twelve of them.

The flavor is of the Zatarains Coating Mix, which does enhance the flavor. I'm going to assume that the Seasoned Salt that I cooked them in, is infused in the meat. The flavor and texture is a little different.

The texture is soft. There are bones in the middle of the foot, so you spend much of your time sucking the little bits of chicken flavored stuff off.

No chewing allowed!

A dozen chicken feet
A dozen chicken feet
one chicken foot
one chicken foot
in the bowl
in the bowl
rinsing off
rinsing off
nutritional info
nutritional info
Old Bay Seasoning
Old Bay Seasoning
2 teaspoons Old Bay Seasoning
2 teaspoons Old Bay Seasoning
Stirring around
Stirring around
Boiling
Boiling
Cover and turn down to simmer
Cover and turn down to simmer
Claw removed after 2 hours of simmer
Claw removed after 2 hours of simmer
claw less paw
claw less paw
twisting off claw
twisting off claw
cutting off claw
cutting off claw
stir raw eggs with fork
stir raw eggs with fork
Deep fryer heating up
Deep fryer heating up
Paper towels ready on cookie sheet
Paper towels ready on cookie sheet
dredging foot in coating mix
dredging foot in coating mix
dipping foot in egg
dipping foot in egg
making sure coated well
making sure coated well
Let excess egg drip off for 4 seconds
Let excess egg drip off for 4 seconds
coat with coating mix after egg wash
coat with coating mix after egg wash
ready to deep fry
ready to deep fry
place in fryer
place in fryer
cook for 4 minutes
cook for 4 minutes
see how they are browning
see how they are browning
ready to eat
ready to eat
very hot
very hot
coating evenly crisp
coating evenly crisp
evenly cooked on inside
evenly cooked on inside
they are not boneless
they are not boneless

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      10 months ago from Minnesota

      Thanks for your comment, MsDora.

    • MsDora profile image

      Dora Weithers 

      10 months ago from The Caribbean

      The health report says that chicken claw (paw) is rich in collagen. Thanks for sharing.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      10 months ago from Minnesota

      Yeah. I've heard the same thing about cow tongue, except that it's been in the mouth of a cow.. smile... then, the joke goes, give me an egg... Peachy, I probably won't eat them again, since the batch of them is still sitting in my refrigerator. The coating is good, and they taste like chicken, but it's like chewing on the neck. A little meat, but a lot of bones. Thanks for your comment!

    • peachpurple profile image

      peachy 

      10 months ago from Home Sweet Home

      Nope, not a fan of chicken feet, I cannot stand thinking the feet stepping onto the dirt, muds and poops

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      10 months ago from Minnesota

      Well. I cannot say that I love them, hands down... smile. The flavor, of course, tastes like chicken, but the bones remind me of chewing on the neck.

    • Larry Rankin profile image

      Larry Rankin 

      10 months ago from Oklahoma

      I'm somewhat ashamed that growing up in the rural backdrop that I have, I still haven't had chicken feet. I have a lot of friends who enjoy them.

      Great read!

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