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.
Chicken feet don’t technically contain any meat, because they are comprised of zero actual muscle and only contain skin and tendons. As a result, the “meat” is very gelatinous, which is popular in Asian cuisine. Not so much in America. Chicken feet may have an acquired texture, but the taste is not bad at all