CHICKEN LOLLIPOP

     Chicken Lollipops, as the name suggests, are lollipops made with frenched chicken wings to get the desired shape by exposing the length of bone and collecting the flesh up into a fold.  This style helps you to hold the Lollipops and bite onto the succulent meat heartily.  These Chicken Lollipops are of Indo-Chinese Origin, and it's one of the notable hors d'oeuvre, commonly referred to as Appetizers around the world.
          Chicken Lollipop is one of the must order dish when we dine out. Most of the restaurants in India cater this dish in their own style.  Chicken Lollipops are normally marinated with seasonings, sauces and then deep fried.  But my recipe is a version coated with Bread Crumbs, they are crunchier to your bite with a mild note of sweetness.  These serve as a good starter for parties.  Kids would love these Crispy little Lollipops.
     The major part of preparation starts with Frenching* the Chicken Wings, it's a bit of a tedious work, but once done the job gets easier, marinate them, coat them with bread crumbs and then deep fry the chicken lollipops in hot oil. Serve it with any preferred Sauce or Dip to add the Pep!
 

Cuisine : Indian
Course : Appetiser / Starter
Spice Level  : Low
Difficulty : Medium
Serves : 3- 4
Author : SM

Preparation Time - 20-30 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 15 - 20 Minutes 

HOW TO COOK CHICKEN LOLLIPOPS

 

INGREDIENTS :

To Marinate :

Chicken Wings - 10 Pieces.
Ginger -Garlic Paste - 2 Tbspn
Pepper - 1/4 Tspn
Lemon Juice - 1 TbspnSalt - To Taste

For Egg-Flour Mixture:

All Purpose Flour/Corn Starch - 1/4 Cup
Egg - 1 No.

To Dredge:

Bread Crumbs - 1-11/2 Cups

To Deep-Fry:

Oil - To Fry

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

 A whole Chicken Wing consists of
                         - a drumstick at one end
                         - a drummette in the middle, and
                         - a pointed wing tip at the other end.

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.