Chicken Lollipops Recipe

Chicken drumettes: These are smaller portions of the chicken wing, perfect for creating the lollipop shape.

All-purpose flour: Used to create a base coating for the chicken.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor.

Paprika: Adds color and a mild, smoky flavor.

Breadcrumbs: Creates a crispy outer layer when fried.

Beaten eggs: Helps the breadcrumbs adhere to the chicken.

Frying oil: Necessary for deep frying the chicken lollipops.

When preparing the chicken drumettes for this recipe, make sure to use a sharp knife to cut the meat around the base cleanly. This will help you push the meat down more easily to create the lollipop shape. Additionally, when coating the chicken, ensure each piece is evenly covered with the flour mixture, beaten eggs, and breadcrumbs to achieve a consistent, crispy texture. Fry the chicken lollipops in small batches to maintain the oil temperature and ensure even cooking.

• chicken drumettes - Substitute with chicken wings: Chicken wings can be easily transformed into lollipops by pushing the meat down the bone, similar to drumettes.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a crispier coating when fried, making it a good alternative to flour.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness but also introduces a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides the necessary heat.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory note, though it will have a slightly different flavor.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can provide a similar color and depth of flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, making them an excellent alternative for a crunchy coating.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken and adds a slight tanginess.

• frying oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the chicken lollipops to cool completely at room temperature before storing. This helps prevent condensation, which can make the coating soggy.
• Place the cooled chicken lollipops in an airtight container. If stacking, use parchment paper between layers to maintain the crispy texture.
• Store the container in the refrigerator if you plan to consume them within 3-4 days. Ensure the fridge is set to a temperature below 40°F (4°C).
• For longer storage, arrange the chicken lollipops on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 2-3 hours.
• Once frozen, transfer the chicken lollipops to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken lollipops on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through for even heating.
• Avoid microwaving as it can make the chicken lollipops lose their crispiness and become rubbery.

• Preheat your oven to 375°F (190°C). Place the chicken lollipops on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the chicken lollipops in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the chicken lollipops on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to avoid overcooking.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken lollipops in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until they are warmed through and crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken lollipops on the toaster oven tray and heat for 10-12 minutes, flipping them halfway through for even reheating.

• Cutting board: A sturdy surface to prepare and shape the chicken drumettes.

• Sharp knife: Essential for cutting the meat around the base of the drumettes to create the lollipop shape.

• Mixing bowl: Used to combine the flour, salt, black pepper, garlic powder, and paprika.

• Whisk: Handy for beating the eggs until smooth.

• Tongs: Useful for dipping the chicken lollipops into the flour mixture, eggs, and breadcrumbs without making a mess.

• Deep fryer: Necessary for heating the oil to the right temperature and frying the chicken lollipops.

• Thermometer: Helps ensure the oil is at the correct temperature of 350°F (175°C).

• Slotted spoon: Ideal for removing the fried chicken lollipops from the oil.

• Paper towels: Used to drain excess oil from the fried chicken lollipops.

• Serving platter: Perfect for presenting the hot chicken lollipops with your favorite dipping sauce.

Prepare the chicken: Cut and shape the chicken drumettes in advance and store them in the fridge to save time on the day of cooking.

Organize your ingredients: Measure and mix the flour mixture and breadcrumbs ahead of time to streamline the coating process.

Efficient frying: Use a deep fryer to maintain a consistent temperature, ensuring even cooking and reducing overall frying time.

Batch cooking: Fry the chicken lollipops in batches to avoid overcrowding the fryer, which can lower the oil temperature and increase cooking time.