Most people may balk at the idea of eating chicken feet, but the chewy texture is made more enjoyable when fried because the exterior develops a wonderful crunch (think calamari). I use a bit of cayenne here to pack some heat into the dish, but if you prefer a milder version you can always cut out the cayenne and double the amount of paprika. • serves 2
Bring a large pot of water to a boil over high heat. Add the chicken feet and cook for about 8 minutes, skimming the scum that forms on top with a mesh spoon and discarding it. Drain the chicken feet in a colander and immediately rinse with cold water. Pat dry and use kitchen shears to cut off the ends of the toes where the claws begin. Discard the chicken claws and reserve the feet. Allow the feet to dry completely on a wire rack lined with paper towels.
In a small bowl, mix together the salt, garlic powder, cayenne, paprika, onion powder, and black pepper. Combine half of the spice mixture with the flour in a shallow bowl and mix until combined. Beat the eggs in a second shallow bowl.
Add canola oil to a large pot until the oil is 4 inches deep and at least 4 inches from the top of the pot. Heat the oil until it reaches 350°F.
Dip the feet in the eggs, shaking off any excess, and dredge in the flour mixture to coat. In batches, add to the oil and fry until deeply golden, 4 to 6 minutes. Remove using tongs and let cool for a few minutes on a wire rack lined with paper towels. Sprinkle the fried chicken feet with the remaining spice mixture and serve.