Crispy chicken feet and fried potatoes

Serves 4
Cooking time: 1 hour and 40 minutes


  • 150g Grain Field Chickens Chicken Feet
  • 45ml (3 tbsp) light soy sauce
  • Salt, to taste
  • 3 garlic cloves, smashed
  • 1 litre water
  • 45ml (3 tbsp) Shisanyama seasoning


  1.  Clip the nails off the feet and rinse well with cold water.
  2.  In a medium saucepan add the feet, soy sauce, garlic and salt and cover with the water and bring to the boil. Reduce the heat to low and cook for about 1 hours. Remove the feet and refrigerate overnight. Drain and preheat the oven to 180°C.
  3.  Heat oil in a saucepan and gently fry the feet for a few seconds. Remove with a slotted spoon and drain on paper towel, place in a roasting tray and sprinkle with the seasoning and slow roast until crispy and golden, about 45 - 50 minutes and serve while still hot with fried potatoes.