When it comes to street food that resonates with the Filipino palate, chicken feet—affectionately known as “Adidas”—has long held a special place. Whether it’s for pulutan, ulam, or a quick merienda, this humble dish delivers on flavor, texture, and nostalgia. But one woman from the Philippines has taken it a notch higher—making even the bones delightfully edible.
Meet Eula Paradero, a resourceful Filipina who transformed a ₱500 capital into a thriving small business centered around one of the country’s quirkiest and most loved street foods: crispy chicken feet.
From Curiosity to Crispy Gold
Eula’s love for chicken feet began early, inspired by her mother’s adobo-style cooking. “I first tasted chicken feet as a child—my mom used to cook it adobo-style,” she recalls.
In the midst of economic challenges, she decided to turn this passion into profit. With just ₱500, she ventured into selling chicken feet and created her own crispy version—so tender and flavorful that even the bones can be chewed and eaten!
The Secret Recipe: Patience, Passion, and Pressure
Cooking crispy chicken feet isn’t as simple as dropping them into hot oil. Eula shares her step-by-step process that turns a bony snack into a sought-after delicacy:
- Thorough Cleaning
Each chicken foot is carefully cleaned, removing tough outer skin and trimming the nails. - Slow Boil for Tenderness
She simmers the feet for up to two hours in a flavorful broth with garlic, onions, bay leaf, and peppercorns—a step crucial to softening the bones. - Crispy Coating
After boiling, the feet are coated in a seasoned flour mix with salt and pepper for that golden, crunchy finish. - Deep Frying
A final hot-oil bath transforms them into the perfect crispy treat.
The result? A snack that’s crispy, tasty, and so soft-boned that even the pickiest eaters give it a thumbs up.
A Budget-Friendly, Collagen-Rich Delight
At only ₱10 per piece, Eula’s crispy chicken feet are not just a hit on the tastebuds—they’re rich in collagen. Collagen helps with skin, joints, and bone health.
Mary Joy, a beauty pageant contestant, even credits chicken feet as part of her skincare routine. “It’s one of my secrets before competing. Chicken feet help my skin glow because of the collagen,” she shares.
Why Filipinos Love Chicken Feet (a.k.a. Adidas)
Chicken feet earned the nickname “Adidas” for their three-toed look. Common in palengkes, barbecue stands, and street corners, they’re a symbol of Filipino ingenuity—making the most out of every part of the chicken.
Eula’s version, however, takes it further. She solved a common struggle: the hard-to-eat bones. Now, even those are a treat.
Business Lessons from Eula Paradero
Eula’s story offers inspiration to anyone starting from scratch:
- Start small: ₱500 was enough to begin.
- Perfect the product: She experimented until the bones were tender.
- Keep it affordable: ₱10 per piece makes it accessible.
- Understand the market: Eula’s crispy feet cater to both flavor and nutrition.
Growing the Crispy Craze
Word-of-mouth and loyal customers have helped Eula’s business grow. From her home kitchen to market stalls, her chicken feet continue to win hearts—and crunch cravings.
Whether you’re after a snack, pulutan, or beauty food, crispy chicken feet from Eula Paradero are worth the bite.
Final Crunch
Collagen-packed, budget-friendly, and proudly Filipino, Eula’s chicken feet prove that even the most unexpected dishes can lead to delicious success.
So next time you’re craving something crispy and proudly Pinoy, look no further than Eula Paradero’s crispy chicken feet—crunch with a punch!
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