Crispy Chicken Feet

Start by clipping the nails off the feet. I did this by using my kitchen shears and clipping at the knuckle joint. Discard.

To a large bowl, add feet and rinse thoroughly in cold water. Transfer to a medium-sized pot and add soy sauce, garlic, salt, and cover them with water. Bring the pot to a boil, then reduce heat to low and cook for about 2 1/2 hours. Remove 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 the oil. After a few minutes, add 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 oven to 325ºF.

Line a sheet pan with parchment paper. Add the chicken feet and sprinkle barbecue seasoning all over. Stir around so that everything is covered with seasoning.

Place them into the oven and slow roast until they are nice and crispy, about 45 minutes to 1 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.