Chicken Lollipops

chicken drumsticks frenched into lollipops with sauce

Course: Appetizer

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: people

Calories: 283kcal

Author: Aleka Shunk

Cost: $4

Chicken lollipops are such a fun appetizer or hors d'oeuvre to serve at any party! This version is fried and coated with my favorite Asian sesame ginger dressing!

Print Recipe

Equipment

Wire Rack
Sharp Knife

Ingredients

10-12 Chicken Drumsticks
2½ Cups Ken's Steak House Sesame Ginger Dressing (or other sesame ginger dressing)
2 Chopped Green Onions *For garnishing

Chicken Lollipop Batter

¾ Cup Flour
1 Cup Cornstarch
2 tablespoon Baking Powder
1 ½ tablespoon Paprika
2 teaspoon Salt
1 tablespoon Vinegar
1 ½ Cups Whole Milk or Cream

Instructions

This part is the most tedious. Take each drumstick and using a sharp knife, slice off the top and bottom of each. (Aim for an inch off of each end.) You want the top of each drumstick to be FLAT so they have a flat surface to stand upright. (see photos above)
On the bottom of each drumstick by the bone where you cut, use your fingers to push the meat downward until the bone is exposed and the chicken forms into a ball at the other end.
Finally, while standing each lollipop upright, trim each as needed so your lollipops are closer to the size of a golf ball rather than the size of a baseball. It is more important that they are all uniform in size so they cook evenly!
Preheat your oven to 400°F.
Heat your oil in a deep skillet or small sauce pot. You oil should be deep enough to cover your lollipops when submerged. You want your oil temp to be between 350°F and 375°F. Any hotter and the batter will burn.
Mix your chicken lollipop batter ingredients in a large bowl until just combined. Clumps are okay.
**The consistency of your batter is important. It should be thick like pancake batter but not TOO thick. If it is too thick to dip into, thin it out more with a touch of milk. Keep in mind it will thicken as it sits.
When the oil is ready, coat one drumstick in the batter and carefully drop it in the hot oil. (You do not want to coat the bone in batter.)
Repeat with 3-4 more drumsticks. Do not overcrowd. Use tongs to move the chicken around so they don't stick to one another.
When the exterior turns a deep brown, drain your drumsticks on paper towels OR a wire rack. Repeat with next batch of wings until all wings are brown and crispy. (They will not be cooked internally which is okay.)
Place your chicken on a wire rack (or parchment paper) and on a baking sheet. Bake for 5-10 minutes or until the internal temperature reaches 165°F. (See note)
When ready, take out your drumsticks and place them in a large bowl. They should be hot. Add dressing to the bowl and carefully toss to fully coat! You could also hold the bone and spoon the dressing over top. (The dressing does not need to be warmed.)
Serve lollipops on a platter with the bones facing upward. Sprinkle with green onions and serve hot.

Notes

*Make sure your oil is not too hot or the batter will burn.

*A meat thermometer is the only way to test if each chicken lollipop is cooked inside! For safety, each lollipop should be tested separately especially since they may range in size.

Nutrition