A super crispy fried chicken lollipop is made with chicken drumsticks, drummettes or frenched chicken wings coated with a light thin batter and fried until golden in color. These restaurant-style chicken lollipops are such favorites among everyone kids and adult, and perfect for any occasion and goes well with a sweet and spicy dip.
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Chicken Lollipops
Chicken lollipop drumsticks is a delicious and popular appetizer that is devoured the world over by everyone. It is a crispy deep-fried appetizer recipe, perfect for any occasion. Similar to Chicken 65 or Lehsuni tikka or Airfryer chicken kebabs
It is a flavorful and juicy dish made by taking chicken wings and drumettes, shaping the meat into a lollipop shape by pushing the meat down the bone, and then marinating and frying them until they are crispy on the outside and tender on the inside.
Chicken Lollipop is a favorite and has a zillion variations to it like Schezwan chicken lollipop or crumb fried lollipops, sometimes fried lollipops are tossed with sauce after it's been fried, famously called the Drums of Heaven in the Indo Chinese food slang.
Make this as a starter for a dinner and serve make-ahead desserts like truffles and ice creams as well
Why you'll love this
With this Chicken lollipop recipe, I wanted to get that light airy crispy outer coating while keeping the chicken inside nice and tender soft. And to maintain a golden color outside. So I have not added any flavor for the batter.
- You can use this recipe for lollipops with chicken wings, or lollipops with chicken leg drumsticks, or chicken drumettes.
- The batter is super easy to whip up
- It is super crispy
- Not spicy at all
- Easy to make and serve.
- No tossing in sauce required
- Made with very few simple ingredients from the pantry or that are easily available.
- It is kids friendly, and perfect for occasions like game nights, movie nights, or for any dinner parties.
Ingredients You will Need
- All-purpose flour - Just plain all-purpose flour here.
- Corn starch
- Egg Whites - using egg whites, will contribute to the binding of the batter and keeps the chicken tender and soft inside.
- Ginger garlic paste - is optional, but I totally recommend it.
- Salt - salt to taste, you will need to season the chicken, then for the batter.
- Ground Pepper - black or white pepper ground
- Baking soda
- Chilled/cold water
- Oil for Deep Frying - Any neutral non flavoured oil will do good here. something like canola oil or any vegetable oil
A Step-by-Step Process Instructions For Making It
To make anything always read the recipe first, Prep all the ingredients. Measure, chop, and keep everything in place, or what we call mise en place
In this recipe preparing the chicken is important. If you are buying, chicken drumsticks, then prepare by trimming the meat at the bottom and pulling up all the meat to one corner. you can do the same with chicken drummettes or wings.
Here's a detail step by step >> How prepare lollipops from chicken wings
Step 1
In a mixing bowl, add the chicken lollipops, ginger garlic paste, salt and pepper. Marinate for 30 mins. For longer marination keep it in the refrigerator.
Step 2
In another large bowl, add egg whites, salt, and pepper.
Step 3
Whisk the egg whites, salt and pepper well.
Step 4
To the egg whites mix, add all purpose flour, cornstarch, and baking soda mix. Add Chilled water little by little. and whisk simultaneously
Step 5
Whisk the batter well, until no lumps are seen and the batter is thin. At this point you may adjust the consistency of the batter. you may add a little extra water if needed.
Note : The point is to get thin batter but thick enough to coat the chicken
Step 6
Heat a neutral-flavored oil on high heat. Once heated reduce the heat to medium.
The oil is now ready for frying.
Note: Check the oil heat by dropping a little batter into hot oil, it should immediately come to the surface
Step 7
Now Dip one lollipop at a time and drop it in the hot oil. Let the lollipop fry for a few seconds, then drop the next one.
Note: waiting for a few seconds to drop the next one, will avoid the lollipops from sticking to each other
Step 8
Fry the chicken lollipop, occasionally turning it over; until it's golden in color and all the oil bubbles settle.
Note: The bubbles settling down means, that the chicken is almost done.
What To Serve with Chicken Lollipops
You can serve chicken lollipops with tomato ketchup, a sweet and spicy Asian-style dip, or a schezwan sauce.
Lollipops are best served hot and crispy.
Make Ahead Tips For Making For a crowd
Marinate the chicken well ahead. Place in the refrigerator
Make the batter and Fry just before the party or dinner.
And Serve Hot
How To Reheat Lollipops
TO Reheat lollipops, preheat an oven and place in a hot oven for about 5 to 8 mins. The Lollipops will crisp up and is ready to serve and enjoy
Tips For Making the Best Lollipops
- Use the Right Type/part of chicken Use Chicken drummettes Or frenched chicken wings. Or best get the readymade ones—a super time saver.
- The Chicken should be dry, - devoid of any moisture so pat with a kitchen paper towel
- Always season and marinate the chicken - For this recipe, Seasoning and marinating is important, because the batter itself lacks any extra flavor. So season and marinate for at least 30 mins.
- Use Neutral Flavour Oil - Oil like canola or neutral-flavored oil is best used for this recipe
- Fry at the right oil temperature - Frying at the right temperature is important, else the chicken will not cook evenly. Read this article on Chicken Frying Temperature
- If you have a thermometer, heat oil up to 360 and when you drop the chicken it will lower down, at that time maintain it at 300-325 C. And;
- If you don't have a thermometer, heat up the oil on high, and test by dropping a bit of batter, it will rise immediately to the surface. Lower the heat and drop the chicken.
- Batter Consistency - The batter consistency will be thin, and that is ok. This light thin batter is what gives the lollipop that crisp outer covering. Too thick a batter will leave a thick flour coating which is not very palatable. So adjust the consistency with the chilled water.
- Frying Tips - While Frying These chicken lollipops. Make sure the oil is hot enough. Drop one lollipop at a time, let it fry for a few seconds and then drop the next one. Doing that will not make the lollipops stick to each other.
- Do not overcrowd the pan. - while dropping the lollipops in hot oil, do not overcrowd the pan. Fry in batches if you have a large crowd to cater to.
📖 Recipe
Crispy Fried Chicken Lollipop Drumsticks
Equipment you will need
Ingredients
- 20 pieces chicken wings (or drumsticks/ drummettes)
- 1½ tsp ginger garlic paste
- 1½ teaspoon salt (divided for marination and batter)
- 1½ pepper (divided for marination and batter)
- 2 nos egg whites
- ¾ cup all purpose flour
- ½ cup cornstarch
- ¾ tsp baking soda
- ¾ cup chilled water
- 2 cups canola oil (for deep frying)
Instructions
Prepare the Chicken
- If you are using chicken wings, drummettes or drumsticks. First prepare them to make lollipops. Use a knife to scrape the meat from the bottom to the joint and prepare the lollipops. Note: If possible pick up the readymade ones Or check the blog post for links on how to make these lollipops.
Marinate the Chicken
- To the lollipops, add ginger garlic paste, half of the salt and pepper. rub well and let it marinate for a minimum of 30 minutes
- In another large bowl, add egg whites, the remaining salt, and pepper. Whisk well.
- Then add in the flour, corn starch, baking soda. Pour in the chilled water, little by little and whisk well until no lumps are formed.Note: The batter needs to be thin, adding water little by little, ensures that you dont make the batter over thin. so you can adjust water according to the consistency, the quantity of water is an approximate.
Frying the Lollipops
- Heat Oil enough for frying, in a Kadai, Stock pot, Dutch oven Or any thick bottom pan. Heat the oil on high flame.
- Once hot, reduce the flame to medium. Dip the lollipop in the batter, and drop them in the hot oil, one at a time. Note : Let the lollipop fry in the oil for a few seconds before dropping the next one. this will make sure the lollipops dont stick to each other in oil
- Let the lollipops fry until golden in colour or until the oil bubbles settle down Note: This means that the chicken has cooked through and ready to be removed from oil
- Remove from oil, place on a kitchen towel to drain excess oil. Serve Hot with a sweet and spicy dip
Notes
- Use the Right Type/part of chicken Use Chicken drummettes Or frenched chicken wings. Or best get the readymade ones—a super time saver.
- The Chicken should be dry, - devoid of any moisture so pat with a kitchen paper towel
- Always season and marinate the chicken - For this recipe, Seasoning and marinating is important, because the batter itself lacks any extra flavor. So season and marinate for at least 30 mins.
- Use Neutral Flavour Oil - Oil like canola or neutral-flavored oil is best used for this recipe
- Fry at the right oil temperature - Frying at the right temperature is important, else the chicken will not cook evenly. Read this article on Chicken Frying Temperature
- If you have a thermometer, heat oil up to 360 and when you drop the chicken it will lower down, at that time maintain it at 300-325 C. And;
- If you don't have a thermometer, heat up the oil on high, and test by dropping a bit of batter, it will rise immediately to the surface. Lower the heat and drop the chicken.
- Batter Consistency - The batter consistency will be thin, and that is ok. This light thin batter is what gives the lollipop that crisp outer covering. Too thick a batter will leave a thick flour coating which is not very palatable. So adjust the consistency with the chilled water.
- Frying Tips - While Frying These chicken lollipops. Make sure the oil is hot enough. Drop one lollipop at a time, let it fry for a few seconds and then drop the next one. Doing that will not make the lollipops stick to each other.
- Do not overcrowd the pan. - while dropping the lollipops in hot oil, do not overcrowd the pan. Fry in batches if you have a large crowd to cater to.
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