Go Back

Chicken Lollipops

Chicken lollipops are playful, finger-friendly bites of marinated chicken shaped into lollipop form, then coated in crispy breadcrumbs and fried until golden. The dish features juicy, tender chicken with a crunchy exterior, perfect for sharing at casual gatherings or game nights. Their attractive presentation makes them a fun centerpiece with endless flavor possibilities.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces chicken drumettes preferably with skin
  • 1/4 cup soy sauce or coconut aminos
  • 2 cloves garlic minced
  • 1 tbsp honey or maple syrup
  • 1 cup panko breadcrumbs for coating
  • 2 tbsp vegetable oil for marinade
  • 1 cup vegetable oil for frying
  • 1 tsp sesame oil optional, for marinade
  • 2 scallions scallions for garnish

Equipment

  • Boning knife
  • Wire rack
  • Deep-fryer or large pot
  • Thermometer
  • Baking sheet
  • Parchment paper

Method
 

  1. Pat the chicken drumettes dry with paper towels to remove excess moisture, which helps the marinade stick better and ensures crispiness.
  2. Using a boning knife, carefully cut through the thick end of each drumette, twisting slightly to loosen the meat from the bone.
  3. Push the meat down toward the bone, shaping each piece into a lollipop form—round top with the bone as the stick.
  4. In a small bowl, mix soy sauce, minced garlic, honey, and sesame oil to create your marinade.
  5. Place the shaped chicken in a shallow dish and pour the marinade over, making sure each piece is well-coated. Let marinate in the fridge for at least 30 minutes, up to 2 hours.
  6. Preheat your deep-fryer or large pot with vegetable oil to 180°C / 350°F or preheat your oven to 200°C / 390°F if baking.
  7. Remove the chicken from the marinade and gently shake off excess liquid. Dredge each piece in panko breadcrumbs, pressing lightly to ensure a good coating.
  8. Carefully lower the coated chicken lollipops into the hot oil, frying in batches to avoid crowding. Cook for about 8 minutes, turning occasionally, until golden brown and crispy.
  9. Once golden, transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep the coating crisp.
  10. Slice the scallions thinly and sprinkle over the fried chicken for a fresh pop of color and flavor. Serve hot with your favorite dipping sauces.

Notes

For an extra crispy finish, double coat the chicken in breadcrumbs after marinating. To keep the lollipops warm and crispy before serving, place them in a warm oven for up to 10 minutes. Feel free to customize the marinade with sriracha or other spices for added heat.