What kid doesn't like a chicken drumstick? None in my experience, but you know else is really fun? Give them these chicken drumstick lollipops! They are so easy to make, fun to serve, and of course, absolutely delicious!
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Chicken Drumstick Lollipops
To "lollipop" food is usually to make it easy to serve on the bone but with the bone bared and the meat pushed to one end. It's a fun option for serving and often is done in specialty cooking to look better for presentation. In this recipe, it's all about making it tasty, easy to cook, and of course, fun to eat!
If you prefer to not fry chicken but want that fried chicken texture, you might like these herbed sheet pan chicken thighs or the recipe for crispy baked chicken legs and thighs instead.
Ingredients
- 2 tablespoons white cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Cajun seasoning
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- 2 eggs
- 8 chicken drumsticks
Prep Time: 10 minutes
Marinade Time: 20 minutes
Cook Time: 10 to 12 minutes
Serving Size: 2 drumsticks
Serves: 4
Tools I Use in the Kitchen
- Kitchen shears or sharp knife - I prefer using kitchen shears for this for safety reasons, but a sharp knife is fine for cutting through the skin and meat on the drumsticks.
- Large bowl with lid for marinading the chicken.
- Shallow bowls - any bowl works, but I like having shallow bowls jut for dredging foods.
- Whisk
- Deep bottom pot, Dutch oven, or deep fryer
- Tongs
- Meat thermometer
How Do You Cut Chicken Lollipops?
Using a sharp knife or kitchen shears, cut through the skin and meat of the chicken drumstick, near the end of the drumstick where it is mostly skin on the bone.
Carefully slide the skin and meat down toward the meaty end of the drumstick, and then cut a slice through the side of the skin and meat.
Turn the meat inside out so the skin is on the inside and meat on the outside and the bone is now bare.
How to Make Chicken Drumstick Lollipops
In a large bowl, with a lid, add the prepared lollipops, cooking wine, soy sauce, oyster sauce, and the Cajun seasoning.
Coat the chicken legs well with the marinade, then cover and set aside for 20 minutes.
In a large deep bottomed pot or Dutch oven, heat at least 3" deep of oil to 375°F.
While the oil is heating, remove the chicken from the marinade and dip it into the flour or cornstarch coating the chicken well.
Then dip into the eggs.
And finally, dip into the breadcrumbs until the meat is completely covered.
Place the chicken leg's meat side down into the hot oil leaving the leg out above the oil.
Cook for 5 minutes. Then turn and place the legs completely under the oil so the bone is being cooked as well.
Cook for an additional 5 to 7 minutes, or until the meat is cooked through and the outside is crispy and golden brown. If unsure, use a meat thermometer at the thickest part of the drumstick to verify that it has reached at least 160°F internally.
Remove from the hot oil and drain on paper. Let stand for 5 minutes before serving.
Frequently Asked Questions
While you can tell when they are cooked as they shrink a bit and the outside is golden brown, the best and safest way to determine if it is done cooking is to use a meat thermometer. The chicken should be at least 165°F internally to safely serve. I recommend removing it from the heat at 160°F then letting stand for 5 minutes to come to temperature the rest of the way and prevent the chicken from overcooking.
You can use either option to dredge your chicken before dipping it into the egg mixture. Cornstarch works as well as flour in this instance, so use what is handy and your own preference.
Yes! While I recommend keeping the liquid portion of the marinade the same, you can definitely add Italian herbs, garlic powder, onion powder, paprika, or other similar herbs and spices in place of the Cajun seasoning if you prefer.
These are tasty by themselves, but you may want to offer a dipping sauce. Ranch dressing, barbecue sauce, and even teriyaki sauces are all great ideas. If you find the Cajun seasoning to be a bit too spicy for your tastes, you might want to serve it with a blue cheese dressing.
Food Safety and Storage Tips
If you are cooking with chicken, you know that there are some food safety tips you should be considering. Below are a few of the tips that I feel are worth noting before you prepare this recipe.
- Do not rinse poultry before cooking. The FDA states that this can lead to potential spread of salamonella and harmful bacteria.
- Always use a separate poultry only cutting board or preparation surface than you use for vegetables or produce.
- Make sure your chicken is at least 165°F internally at the thickest part of the meat before serving.
- Allow the chicken to cool completely, for no longer than 2 hours at room temperature, before wrapping or placing in an airtight container to refrigerate. Refrigerate for up to 4 days. If you will not eat within 4 days, make a smaller batch of freeze the leftovers for up to 3 months.
More Chicken Recipes
Chicken is the most commonly prepared protein and for good reason. It's easy, affordable, and delicious. If you are tired of the same old recipes, check out some of our favorites below and add them to your menu soon. Bookmark the recipes, print out the tutorials, or pin to a favorite recipe board on Pinterest to keep them handy!
- Creamy Chicken Marsala 30-Minute Meal
- Braised Honey Garlic Chicken Thighs with Vegetables
- Crispy Baked Parmesan Chicken Thighs
- Loaded Baked Potato Chicken Casserole
- Sheet Pan Roasted Chicken and Veggies
📖 Recipe
TikTok Chicken Drumsticks Lollipops Recipe
Follow an easy TikTok inspired chicken recipe to make these chicken drumsticks lollipops! A tasty and easy-to-prepare meal that is ideal for dipping in your favorite sauces.
Ingredients
- lespoons white cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Cajun seasoning
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- 2 eggs, beaten
- 8 chicken drumsticks
Instructions
- Carefully cut through the skin on the end of the chicken leg and push it down toward the meat end of the leg. Cut a slit in the side of the head of the chicken leg and then invert the skin and meat so the meat is on the outside and skin is underneath creating a lollipop look.
- In a large bowl, with a lid, add the prepared lollipops, cooking wine, soy sauce, oyster sauce, and the Cajun seasoning.
- Coat the chicken legs well with the marinade, then cover and set aside for 20 minutes.
- In a large deep bottomed pot or Dutch oven, heat at least 3" deep of oil to 375°F.
- While the oil is heating, remove the chicken from the marinade and dip it into the flour or cornstarch coating the chicken well.
- Then dip into the eggs.
- And finally, dip into the breadcrumbs until the meat is completely covered.
- Place the chicken leg's meat side down into the hot oil leaving the leg out above the oil.
- Cook for 5 minutes. Then turn and place the legs completely under the oil so the bone is being cooked as well.
- Cook for an additional 5 to 7 minutes, or until the meat is cooked through and the outside is crispy and golden brown. If unsure, use a meat thermometer at the thickest part of the drumstick to verify that it has reached at least 160°F internally.
- Remove from the hot oil and drain on paper. Let stand for 5 minutes before serving.
Notes
Serve with your favorite dipping sauces.
Recommended Products
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 517Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 324mgSodium: 926mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 51g
Dana
How many tablespoons cooking wine?