Chicken Lollypops Recipe

Prepare lollipops

If not already frenched, use a small, sharp knife to push meat down toward the wide end of each drumette exposing the bone about 1–1.5 inches. Trim any excess skin and cartilage so the end looks like a clean lollipop. Pat chicken dry with paper towels.

Make marinade

In a large bowl combine plain yogurt, minced garlic, grated ginger, soy sauce, hot sauce, lemon juice, olive oil, salt, black pepper, smoked paprika, and ground cumin. Whisk until smooth.

Add the prepared drumettes to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour and up to overnight for best flavor. If short on time, allow at least 30 minutes.

Prepare coating

Combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt and black pepper in a shallow bowl or tray. Mix well so the cornstarch is evenly distributed.

Set up dredging station

In a second shallow bowl, beat the eggs with 2 tablespoons milk or water until combined. Place marinated drumettes on a plate to let excess marinade drip off (do not wipe off the seasoning completely).

Dredge and coat

Working in batches, dredge each drumette in the dry flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coat. Press the flour gently so it adheres. Shake off excess.

Heat oil

Pour neutral oil into a heavy skillet or shallow pan to a depth of about 1/2 inch (or use a deep fryer set to 350°F / 175°C). Heat over medium-high until oil reaches 350°F / 175°C or a small pinch of flour sizzles and browns within a few seconds.

Fry the lollipops in batches without crowding: cook 4–5 minutes per batch, turning occasionally, until crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so coating doesn’t burn before chicken is cooked. Transfer to a wire rack set over a baking sheet lined with paper towels to drain and rest for 3 minutes.

If keeping warm while frying remaining batches, place rack in a 200°F (95°C) oven.

Make glaze

In a small skillet over low heat, combine honey, soy sauce, chili garlic sauce and butter. Warm gently until butter melts and the mixture is glossy and combined, about 1–2 minutes. Do not boil.

Toss lollipops

Place hot fried lollipops in a large bowl, pour the warm glaze over them, and toss gently to coat evenly. Sprinkle with sesame seeds and chopped scallions. Alternatively, serve glaze on the side for dipping.

Arrange chicken lollipops on a platter with lemon wedges and scattered cilantro or parsley. Serve hot with additional dipping sauces if desired (ranch, blue cheese, sweet chili).

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven until warmed through and crisp, about 8–10 minutes.