Fried Chicken Feet

Instructions

Step 1 Rinse the chicken feet thoroughly and trim off the nails if not already removed, then pat completely dry. /n
Step 2 Place the chicken feet in a bowl and season with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. /n
Step 3 Pour buttermilk over the seasoned chicken feet, mix well, cover, and marinate for at least 1 hour or overnight for deeper flavor. /n
Step 4 In a separate bowl, combine flour, cornstarch, baking powder, and dried thyme. /n
Step 5 Heat vegetable oil in a deep pot or fryer to 350°F (175°C). /n
Step 6 Remove chicken feet from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to coat well. /n
Step 7 Carefully lower the coated chicken feet into the hot oil and fry in batches for 8–10 minutes until golden brown and crispy. /n
Step 8 Remove from the oil and drain on paper towels. /n
Step 9 In a small bowl, whisk together mayonnaise, hot sauce, honey, and lemon juice to prepare the dipping sauce. /n
Step 10 Serve the fried chicken feet hot with the dipping sauce on the side.

Storage and Reheating Tips

Store leftover fried chicken feet in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it may make them soft. For longer storage, freeze after frying and reheat directly from frozen in the oven until heated through.