Description
This lollipop chicken legs recipe is one of the chicken recipes that you can crave every day. The French-cut chicken drumsticks are ready to eat after being coated, fried, and caramelized with a sweet-spicy honey garlic glaze!
These lollipop drumsticks will be the centerpiece on your next dinner table. The shiny and mouth watering glaze is so yummy that it’s better than any restaurant meal. So, instead of paying hundreds of dollars, just make them at home and let your family have the most delicious, glazed drumsticks at home!
Ingredients
Scale
- 12 pieces of chicken drumsticks
- Cooking oil for frying
Chicken Seasonings
- 1 tbsp soy sauce
- 1 tsp white vinegar
- 3 cloves minced garlic
- 1 tsp paprika
- ½ tsp salt
- 1 egg white
For Chicken Lollipop Batter
- 1 cup all-purpose flour
- ½ cup cornflour
- 1 tbsp baking powder
- 11/2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 1 ¼ cup milk
- 1 tsp white vinegar
For Honey Garlic Glaze
- 3 tbsp butter
- 3 cloves minced garlic
- ½ tsp chili flakes (optional)
- 3 tbsp honey
Instructions
- Prepare Chicken Lollipops: Cut off the top joint of the bone from the hinge. Carefully cut the thin, bony end of each chicken drumstick. Cut through skin, meat, and tendons until you reach the bone. Push the meat down toward the thick end of the drumstick to form a “lollipop”. Remove the remaining skin from the lower thin bone so that the bone is visible and like a lollipop.
- Season the Chicken: Mix soy sauce, white vinegar, minced garlic, paprika, salt, and egg white in a large bowl. Add the chicken lollipop and mix with the sauce until fully coated. Cover seasoned lollipops with plastic wrap and allow it to marinate for 30 minutes.
- Prepare Chicken Lollipop Batter: While the chicken is marinating, prepare the batter for the seasoned drumsticks. Mix all-purpose flour, cornflour, baking powder, salt, paprika, and black pepper. Add milk and stir to combine or until a smooth batter is prepared. Add vinegar to the batter mixture. Make sure that there are no lumps in the batter.
- Coat and Fry: Hold the marinated chicken drumstick from the bone, coat the thick meaty part in batter, and drop it into hot oil. Use tongs to move the chicken frequently so it doesn’t stick to each other. Fry for 2 minutes on each side or until it is golden brown. The chicken is almost ready when its internal temperature is 165°F, when a meat thermometer is inserted into the thickest part. Repeat the process to fry all of them.
- Honey Garlic Glaze: In a pan, melt butter and add minced garlic and chili flakes. Stir until garlic is soft and fragrant. Pour honey and mix. Cook for 2 minutes to thicken the glaze and form bubbles. Toss all the chicken drumsticks and stir them until all the chicken lollipop legs are fully coated in glaze. Serve on a green lettuce bed on a serving platter for a beautiful presentation.
Notes
- Fry two to three drumsticks at a time in batches. This allows you to easily handle the chicken and fry it perfectly without burning or overcooking it.
- If you want to make it a gluten-free recipe, swap all-purpose flour for gluten-free flour. Also, check the label of soy sauce and vinegar for a complete gluten-free recipe.
- The consistency of the batter is important. It should be between being too thick and too thin. If you find it too thick, add more milk or water to adjust the consistency. If the batter is runny, try adding more flour to adjust.
- The oil temperature should be 360°F before frying so that the drumsticks can be fried ideally. You can check the oil temperature for frying by dropping some batter in the oil. When the batter starts bubbling at the moment you drop it, it means it is ready for frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Meal
- Cuisine: American