foto ilustrasi: YouTube/@Legoso Reborn
Brilio.net - Chicken feet are often considered as less valuable parts compared to other parts of the chicken. In fact, with the right technique, feet can be processed into a crispy and appetizing snack, namely chicken feet chips .
These chips are not only delicious, but also have a crunchy texture that is addictive. In addition, the collagen content in chicken feet is also beneficial for skin and joint health. The secret is in tapioca flour or cornstarch and baking powder which make the feet crispier and last longer.
Well, if you want to try making it yourself at home, here is a special way to process chicken feet into crispy and savory chips as summarized by BrilioFood from various sources.
Materials needed:
- 500 grams of chicken feet, clean and remove the claws
- 1 liter of water for boiling
- 2 tbsp salt
- 1 tsp baking powder (key to extra crispiness)
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1/2 tsp pepper powder
- 1/2 tsp stock powder (optional)
- 200 grams of tapioca flour or cornstarch (for a crispier texture)
- Sufficient cooking oil
How to make:
1. Clean and boil the chicken feet
- Wash the chicken feet thoroughly, then cut the claws to make them neater.
- Boil the feet in boiling water mixed with salt for approximately 30 minutes or until tender.
- Once soft, drain and soak in cold water for a few minutes to make it more chewy.
- Dry in the sun or oven at low temperature (70C) until the feet are completely dry for maximum crispy results. You can also remove the bones so that you can make boneless feet chips.
2. Add seasoning
- Mix coriander powder, garlic powder, pepper powder, and stock powder in a bowl.
- Rub the seasoning over the entire surface of the dried chicken feet.
- Let stand for 15-30 minutes so that the spices are absorbed properly.
3. Coating with flour
- Mix tapioca flour or cornstarch with baking powder.
- Roll the seasoned chicken feet in flour until the entire surface is evenly coated.
- Make sure it is not too thick so that the results remain crispy.
4. Fry until crispy
- Heat a large amount of oil over medium heat.
- Fry the chicken feet in stages so they don't stick together.
- Cook until golden brown and crispy when pressed.
- Remove and drain on oil paper or kitchen towel to absorb excess oil.
5. Storage to keep it crispy
- Store the chicken feet chips in an airtight container after they have cooled to keep them crispy for a long time.
- If you want it to last longer, you can bake it briefly in the oven before storing it.
- Make sure the feet are completely dry before frying. Perfect drying will produce a crispier texture.
- Use hot and abundant oil when frying. Enough oil will make the chicken feet cook evenly without absorbing too much oil.
- Add baking powder to the flour mixture. This helps create a crispier texture.
- Use tapioca flour or cornstarch. Both are lighter than wheat flour and make the fried food crispier.
- Do not store in a closed container before it is completely cool. Hot steam can make the chicken feet chips soft.
(brl/tin)
