Chicken feet are cooked and eaten in many countries.

After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat.

Being mostly skin, chicken feet are very gelatinous.

In Korea, chicken feet are known as dakbal (닭발), and grilled or stir-fried with hot chili sauce. There are many types of cooking methods, including bone-free, cooked with soup and so on. They are often eaten as anju (food served with alcohol).