INGREDIENTS
1 kg cleaned chicken feet
Top Class Chicken Dust Coating
Water
Oil, for deep frying
METHOD
Place the cleaned chicken feet in a pot of boiling water and cook until tender. Alternatively, pressure cook until soft.
Drain well and allow the chicken feet to cool completely.
In a bowl, mix some of the Top Class Chicken Dust Coating with water to form a thick paste.
Dip the chicken feet into the coating paste, then generously dust with the dry coating. Repeat the process three times for an extra crispy finish.
Heat the oil to 170°C and deep fry until golden brown and crispy. Drain on paper towel before serving.
Serving Suggestion:
Serve hot with tomato relish, chakalaka or atchar mayo for a flavour-packed snack!
For an extra crispy finish, make sure the chicken feet are completely cool and well drained before coating. Any excess moisture can prevent the coating from crisping up properly.