Food & Nutrition

Crispy Baked Chicken Feet and Potatoes

Crispy Chicken with Potatoes

  • Chicken feet: 6 pieces
  • Mayonnaise: 3–4 tablespoons
  • Garlic: 5 cloves
  • Pepper, salt, and spices to taste
  • Potatoes: 2.2 lbs (1 kg)
  • Oil: 2–3 tablespoons
  1. Wash the chicken feet. Rub the chicken feet with salt, pepper, and spices, then coat them with mayonnaise.
  2. Wash the potatoes. Slice the potatoes into 0.4-inch (1 cm) rounds; peeling is optional.
  3. Season the potato slices with salt and sprinkle them with spices.
  4. Grease a baking sheet with oil. Arrange the chicken feet and potato slices on the sheet.
  5. Press the garlic through a garlic press and sprinkle it over the potatoes and chicken feet.
  6. Bake in the oven for 45–50 minutes.