Best 9 Lollipop Chippy Chicken Recipes

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

LOLLIPOP CHIPPY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
• Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.

CHICKEN LOLLIPOPS

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

CHICKEN LOLLIPOPS

Steps:

• In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
• Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
• Place the honey and chopped chipotles in a bowl and whisk together.
• Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
• Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.

CHICKEN LOLLIPOPS

Steps:

• In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
• With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

DEVILED CHICKEN LOLLIPOPS

Steps:

• Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
• Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
• Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
• Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
• Halloween Web 2008

SMOKED MAPLE WHISKEY CHICKEN LOLLIPOPS

Steps:

• To make the seasoning: in a small bowl, stir together all the ingredients. Store any unused seasoning in an airtight container, in a cool dry place, for 1 to 2 months.
• To make the chicken: Make a cut about one-third of the way down the drumstick toward the knuckle side. Cut all the way around the drumstick and pull off the excess meat and skin until the bone is clean. Trim off any excess tendons. Press the meat on the drumstick down to form your "lollipop." Repeat this step for each drumstick.
• Place 1 cup seasoning in a medium bowl and, one by one, season each lollipop inside the bowl. Set the drumsticks aside and discard any remaining seasoning.
• Preheat the smoker for indirect cooking over medium heat (325°F). Add some oak or cherrywood chunks or chips to the smoker for more smoke flavor.
• Place the chicken lollipops in the smoker, on a drumstick hanger (if using). Cook for 1½ to 2 hours until the internal temperature reaches 175°F.
• To make the glaze: When the chicken is close to being done, preheat a grill or fire pit for direct cooking over medium heat (300°F).
• Pour the whiskey into a saucepan and place it over the fire. Bring to a simmer and cook for 1 to 2 minutes. Stir in the remaining glaze ingredients and cook until the glaze is warm and the sugar dissolves.
• Remove the saucepan from the heat and carefully dip each lollipop into the glaze until it is evenly coated, letting the excess glaze drain back into the pan.
• Placed the glazed chicken back on the smoker and cook for 5 minutes. Remove and let cool for 2 to 3 minutes. Serve with any extra sauce on the side.

CHIPPY CHICKEN

Steps:

• Note: this recipe works very well if you use chicken breasts with skin and bone; just bake for about 40 minutes.
• Preheat oven to 400F; spray a baking sheet with nonstick spray like Pam; set aside.
• In a shallow bowl or plate, like a pie plate, combine ranch dressing, garlic powder and cayenne pepper; mix well.
• In another shallow bowl, place crushed potato chips.
• Dip chicken chunks first into the ranch dressing mixture, then into the crushed potato chips; make sure you completely coat chunks; place coated chunks on prepared baking sheet.
• Bake for 20 to 30 minutes (cut one in half after 20 minutes and check; depending on the size of your chunks, they'll likely be done), or until chicken is no longer pink inside; don't overbake or chicken will dry out.
• Delicious when served with ranch dressing to dunk!

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!