Chicken Lolly Pop Recipe

Prepare chicken

If not already lollipopped, trim each winglet to expose the bone: on the narrow end cut around the skin and push meat down to form a lollipop. Pat chicken dry with paper towels.

In a bowl combine yogurt, ginger-garlic paste, lemon juice, kosher salt, black pepper, and red chili powder. Whisk until smooth.

Add the chicken winglets to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best texture, marinate up to overnight but no more than 12 hours.

While chicken marinates, make the dry coating: in a shallow bowl or wide plate combine flour, cornstarch, powdered buttermilk, paprika, garlic powder, onion powder, smoked paprika, cajun/creole seasoning, dried thyme, baking powder, and salt. Whisk thoroughly to break up lumps and distribute spices evenly.

Taste a pinch of the dry mix (optional) to check seasoning and adjust salt or cayenne as desired.

In a separate bowl whisk the egg, cold water and hot sauce until combined. The mixture should be thinner than pancake batter but slightly viscous — adjust with a tablespoon more water if too thick.

Set up a dredging station: marinated chicken, wet dredge bowl, and dry coating plate. Heat oil in a deep heavy-bottomed skillet, dutch oven, or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and floats immediately.

Working in batches to avoid crowding, dip each marinated winglet first into the wet dredge, letting excess drip off for 2–3 seconds, then press into the dry coating so a generous crust adheres. For extra-crisp double-coat: after first coat, briefly return to wet dredge and again into dry coating.

Gently lower coated winglets into the hot oil. Fry 4–6 pieces at a time (depending on pot size) for 6–8 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time if pieces are larger; aim for an even golden crust.

Use a slotted spoon or spider to remove chicken and transfer to a wire rack set over a baking sheet to drain. This keeps the crust crisp; avoid stacking on paper towels which traps steam.

After each batch, if desired, brush or drizzle a little melted butter over the hot lollypops and sprinkle with chopped parsley or cilantro and a light squeeze of lemon to brighten flavors.

Serve immediately while hot and crisp with extra lemon wedges and preferred dipping sauces (ranch, blue cheese, or spicy mayo).