Chicken feet should have their toenails clipped, and after washing them, calluses and any excess skin should be removed.

In a 2-quart sauté pan, put the chicken feet and cover with water. Bring water to a boil, then lower the heat to a simmer, and cook the feet for 1 1/2 to 2 hours, or until they are soft.

Take feet from the cooking liquid so that it can be used elsewhere. Let the feet cool.

In a larger bowl, combine the eggs and the flour and salt mixture. Step into the batter and shake off the extra flour. To make sure the feet are completely covered, submerge them twice if necessary.

1 quart (900ml) of oil should be heated to 375°F (190°C) in a wok. Batch-deep-fry the feet for 3 to 5 minutes, or until the batter is golden brown. In the event that oil splashes, be prepared with a lid. Serve right away with a sprinkle of sea salt, if desired.