Chicken Lollipops
Crispy, spiced chicken drumettes shaped like lollipops with a tangy, aromatic coating. A show-stopping Indian appetizer that's crunchy outside and juicy inside.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb boneless skinless chicken thighs
- ½ cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons fresh lemon juice
- 1 tablespoon kashmiri chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups vegetable oil for deep frying
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 large egg white
- 2 tablespoons fresh cilantro leaves
- 2 whole lemon wedges
Instructions
- 1
Cut 1 pound of boneless skinless chicken thighs into 1.5-inch cubes — aim for uniform pieces so they cook evenly. You should get about 12-16 pieces.
- 2
Insert a 6-inch wooden skewer or lollipop stick into each piece of chicken, pushing it in about 2 inches so the stick is secure. This creates the lollipop shape — set aside on a plate.
- 3
Make the marinade: In a medium bowl, combine 0.5 cup plain yogurt, 2 tablespoons ginger-garlic paste, 2 tablespoons fresh lemon juice, 1 tablespoon kashmiri chili powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 1 teaspoon kosher salt, and 0.25 teaspoon black pepper. Whisk until smooth.
- 4
Add the skewered chicken pieces to the marinade and toss gently to coat all sides evenly. Cover with plastic wrap and refrigerate for at least 30 minutes — overnight is even better, as the spices will penetrate deeper.
- 5
While the chicken marinates, prepare the coating: In a shallow bowl, combine 0.5 cup all-purpose flour and 0.25 cup cornstarch. In another shallow bowl, lightly beat 1 egg white with a fork.
- 6
Remove the marinated chicken from the refrigerator. Working with one lollipop at a time, dip it into the egg white to coat, then roll in the flour-cornstarch mixture, pressing gently so the coating adheres. Repeat with all pieces and set on a parchment-lined tray.
- 7
Pour 4 cups of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F using an instant-read thermometer. The oil should reach this temperature slowly — this prevents the coating from burning before the chicken cooks through. You'll know it's ready when a small piece of coating sizzles immediately but gently when dropped in.
- 8
Carefully lower 4-5 lollipops into the hot oil, holding them by the stick — do not crowd the pot. Fry for 5-6 minutes, turning occasionally, until the coating is golden-brown and crispy and the chicken is cooked through (the internal temperature should reach 165°F). You should hear a gentle, steady crackle — if it pops aggressively, the oil is too hot.
- 9
Using a slotted spoon, carefully remove the lollipops and place them on a paper towel-lined plate to drain excess oil. Let them rest for 2-3 minutes so the coating sets and stays crispy.
- 10
Repeat with the remaining lollipops in batches, maintaining the oil temperature at 325°F between batches.
- 11
Arrange the warm chicken lollipops on a serving platter. Coarsely chop 2 tablespoons of fresh cilantro leaves and scatter over the top. Serve immediately with lemon wedges on the side for squeezing over each bite — the acidity cuts through the richness and brightens the spices.
Tools you’ll need
- Medium mixing bowl
- Shallow bowls (2)
- 6-inch wooden skewers or lollipop sticks (16)
- Plate for assembly
- Plastic wrap
- Heavy-bottomed pot or deep fryer
- Instant-read thermometer
- Slotted spoon
- Paper towel-lined plate
- Serving platter
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