Sunday, 4 December 2011

Chicken Lollipops

I did NOT know these thing existed until about 2 days ago, when I was watching Pepin debone a chicken. By the way, it was the most awesome thing I've ever seen...he barely used a knife!

Great timing because I was on the hunt for the perfect appetizer to bring to a Christmas party, and this was the one. It was a big hit, more so the idea of it than the actual taste I presume. It can't taste any different from a deep fried chicken strip or chicken wing. I don't really know, it was gone pretty quick.

The trickiest part of this recipe is getting the chicken to flip inside out. You'll need chicken wings, the "drummette" or the "flat", or both. If you watch the video I've posted above, Pepin shows you how to do a lollipop from the flat. The drummette should be even easier to do.  Start from the wider side of the flat. take a paring knife and cut between the 2 bones to separate them. Cut around each bone to loosen the ligaments and wiggle out the smaller one. Stand the flat on its narrow side and push down, scraping the meat to expose the bone. You'll be left with a clean bone and a blob of meat on one end. The same procedure goes for the drummette, only you'll be scraping the meat from the narrow side down to the wider part.

Phewww, that was hard to explain. And I know what you're thinking: It doesn't look very appetizing at this point, but we'll fix it, don't worry.

The next step requires some flour, an egg wash and some panko bread crumbs. Same procedure as my chicken fingers  that I had posted earlier.

In a big ziplock bag, add in some flour, salt, pepper, cayenne, paprika, and cumin. Give it a good shake to mix. Now dump in all your chicken lollipops, seal the bag and shake it until every piece of chicken is coated with flour. It shouldn't take long, you just need to throw it around a bit.

In a shallow bowl, beat together 3 eggs and season it with salt and pepper. Dip each chicken lollipop in the egg wash, then throw it in another bowl filled with panko bread crumbs. This might be the only reason that I would prefer the lollipops over the chicken strips. You never need to get your hands dirty! I just hold the lollipop by the bone and dip the meat side into the egg wash, keeping my fingers nice and dry. Anyway, so just roll them around in the bread crumbs until you get a nice even coating and set them aside for frying.

The oil can't be too hot because these take about 8-9 minutes and they may brown faster than they cook. The last thing you want is to serve raw chicken wings at a party. At least that's what I was worrying about the entire time. 300 degrees is a good temperature. Use a candy thermometer or a deep fryer.

I used a small pot so I had to do these in batches of 4 or 5. You can use a bigger pot but it takes more oil. Being a commerce student, that is highly uneconomical.

13 wings, 26 lollipops
1 cup flour
1/2 tsp cumin
1 tsp cayenne
1 tsp paprika
1 tbsp salt
2 tsp pepper
2 tsp garlic powder

3 eggs
salt and pepper


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