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Crispy Chicken Lollipops are the life of any party and always vanish from the table before anything else Even my picky eater nephew begs for these super crunchy spicy treats every single time whether I am making them for movie nights or game day
The first time I tried these was at a family potluck My hands were covered with breadcrumbs and everyone kept peeking into the kitchen The batch disappeared before I could even refill the platter
Ingredients
- Chicken wings lollipop cut: This cut turns the wing into a cute handle perfect for dipping Pick plump wings with smooth skin for best results
- Ginger garlic paste: This adds a deep flavor and brings out the richness of the chicken Go for freshly ground paste if possible
- Red chili powder: Brings in heat and color Use a mild or hot variety depending on your spice tolerance
- Black pepper powder: Adds a gentle warmth that complements the chili well Freshly cracked pepper gives better punch
- Salt: Essential for rounding out all the flavors Choose fine sea salt for even seasoning
- Soy sauce: Brings umami and saltiness Pick a naturally brewed one for layering flavors
- Vinegar: Helps tenderize chicken and adds subtle tang Use distilled or white vinegar for clean taste
- Egg: Helps the coating stick and gives that classic crunch Use a large egg at room temperature
- Cornflour: Contributes to the signature crunch on the outside Always check your cornflour is fresh for best crisping
- All purpose flour: Helps bind everything together and lays a base for the coating Sift to avoid lumps
- Breadcrumbs: Forms the main crispy crust Go for panko if you love extra crunch Otherwise regular fine crumb works
- Oil for deep frying: Pick a neutral high smoke point oil like sunflower or canola for even browning
Step-by-Step Instructions
- Prep the Chicken:
- Pat chicken lollipops completely dry with kitchen towel This helps the marinade stick and gives better crispiness Marinate with ginger garlic paste red chili powder black pepper salt soy sauce and vinegar in a large bowl Mix and coat each piece thoroughly Cover and rest for thirty minutes in the fridge
- Make the Coating:
- Once marinated add your egg cornflour and all purpose flour to the bowl Mix until every piece is coated smoothly The batter will look sticky and slightly thick This helps the crumbs cling well
- Crumb Coat the Lollipops:
- Pour breadcrumbs into a wide plate Roll each lollipop gently pressing so the crumbs stick completely Cover all sides for even crispiness If you like extra crunch repeat with another dip in beaten egg and breadcrumb
- Deep Fry the Lollipops:
- Heat oil on medium flame in a deep pan The oil should be hot but not smoking Gently lower lollipops in batches Fry for six to eight minutes turning occasionally until all sides are deep golden brown and crisp Do not overcrowd the pan Always drain fried lollipops on paper towels for at least one minute
- Serve Up and Enjoy:
- Arrange the hot crispy lollipops on your favorite platter Serve immediately with spicy ketchup schezwan sauce or garlic mayo for the best experience
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Panko breadcrumbs give the ultimate crunch but I sometimes use homemade crumbs too My favorite part is gathering everyone around for a kitchen taste test My cousin once counted to make sure no one stole his extra lollipop
Storage Tips
Crispy Chicken Lollipops taste best hot and fresh but you can refrigerate leftovers Keep them in an airtight box lined with paper towel for up to two days To reheat pop in a hot oven or air fryer for four to six minutes so they get crunchy again Avoid microwaving as it makes them soggy
Ingredient Substitutions
You can use boneless chicken strips if you cannot find wingettes For gluten free version swap all purpose flour and breadcrumbs for rice flour and crushed cornflakes You can also flavor the crumbs with a little garlic powder or dried herbs for a twist
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Serving Suggestions
These lollipops are amazing with all kinds of dips Try creamy ranch sweet chili sauce or good old tomato ketchup For a fun spread serve with fries salad and a chilled drink They are also great as a party starter with Indian or Asian mains
Cultural Touch
Chicken lollipop is a fusion fast food favorite in Indian Chinese restaurants It gets its clever shape from Frenching the wing so you get a neat meaty handle ready to dunk in sauce Youll spot these at almost every Indian party especially during festival season
Frequently Asked Questions
- → How do I get extra crispy chicken lollipop wings?
For more crunch, double coat the chicken by dipping again in egg and breadcrumbs before frying. This creates a thicker, crispier outer layer.
- → Can I bake instead of deep fry?
Yes, arrange the coated chicken on a wire rack and bake at 400°F (200°C) for 20-25 minutes until golden, turning halfway for even crispness.
- → Which dipping sauces pair best?
Schezwan sauce, sweet chilli sauce, or garlic mayo complement the spicy crunch beautifully. Ketchup adds a classic touch.
- → Why is marination important?
Marinating with spices, soy, and vinegar ensures the chicken absorbs flavors deeply and stays tender during frying.
- → How can I prepare lollipop cuts from wings?
Push meat gently toward one end of the wing, forming a round shape on the bone. Clean off excess tendons for a neat handle.