Crispy Homemade Chicken Lollipops
Golden fried chicken lollipops made from seasoned ground chicken shaped around sticks, coated in panko, and fried until crunchy. Fun, kid-friendly appetizer perfect for parties.
Equipment
- 1 | Mixing bowl |
- 1 | Wooden sticks | 8-10 pieces
- 1 | Shallow bowls | for egg and breadcrumbs
- 1 | Deep frying pan |
- 1 | Tongs | for flipping
- 1 | Paper towels | for draining
Ingredients
- 500 | g | ground chicken |
- 2 | tbsp | cornstarch |
- 1 | tsp | paprika |
- 1 | tsp | dried mixed herbs |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
- 1 | | large egg | beaten
- 1 | cup | panko breadcrumbs |
- 8-10 | | wooden sticks |
- 1 | | oil | for deep frying
Instructions
- Mix ground chicken with cornstarch, paprika, herbs, salt, and pepper until sticky.
- Shape portions of mixture firmly around one end of each wooden stick.
- Chill shaped lollipops in the refrigerator for 15 minutes.
- Beat the egg in a shallow bowl.
- Dip each lollipop in egg, then coat thoroughly in panko breadcrumbs.
- Heat oil in a deep pan to medium-high.
- Fry lollipops in batches 3-4 minutes per side until golden and cooked.
- Drain on paper towels and serve hot.
- Tip: Keep oil temperature steady to avoid greasy results.
Notes
Store leftovers in the fridge up to 3 days.
Reheat in a 180°C oven for 8-10 minutes to restore crispness.
Freeze uncooked coated lollipops for up to 1 month.
Swap panko for regular breadcrumbs if needed.
Reheat in a 180°C oven for 8-10 minutes to restore crispness.
Freeze uncooked coated lollipops for up to 1 month.
Swap panko for regular breadcrumbs if needed.