Chicken Lollipop

Chicken lollipop is an hors d’œuvre or appetizer dish that is made from the middle and sometimes inner segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried. In the Philippines, it is considered as a main dish and is prepared in a simpler manner than the chicken lollipop dishes of India and other countries.

I tried it last night for our dinner and I just used chicken lollipops in a pack so I didn't have to cut and loosened the meat to shape it like a lollipop.

10 pieces chicken wings
1 1/2 cup bread crumbs
2 pieces raw eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
cooking oil

1. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.

2. Crack the eggs and transfer to a bowl then whisk.

3. Gradually add-in the all-purpose flour while whisking until a batter is formed.

4. Dip the chicken lollipop on the batter then to the bread crumbs.

5. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown ( about 8 to 10 minutes ).

6. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.

7. Serve with your favorite dip. Share and enjoy!


Recipe: Panglasang Pinoy

Here's how to make chicken wings into chicken lollipops: