Friday, August 30, 2013

Herbed Fried Chicken Lollipops

I think I have gobbled enough of these during college days when it has become my staple baon (lunch fare) even up to the time I began working for a marketing agency of a soap manufacturing company. Making
chicken lollipops before involved much effort if you choose to buy the whole chicken wing and opt to make the lollipop style which is how it is commonly famous for. The process involved splitting the chicken wing in the joint to obtain two pieces, and pushing the meat downwards from the bone tip to form into a lollipop. 

Nowadays, most leading supermarket simplified the task of making chicken lollipops by having it ready made on the chicken section stalls. Since then, making fried chicken lollipops have become easy and offered a more creative way of eating chicken wings. I picked the bigger ones as I bought half a kilo. I made my version with herbs because I want my fried chicken aromatic with a bit of spice. True enough once I began frying each piece the herbs not only made the dish fragrant, it added more depth and texture to its moist quality. It's good I had it marinated overnight in milk and garlic as the chicken turned out juicier once fried. It was truly yummy and easier to prepare. Plus, it goes well with my favorite cucumber salad. One tip, fry it in low heat as the panko bread has a tendency to burn fast then adjust the heat as you finish off frying all the marinated and coated pieces. Happy cooking! -HIR


½ kilo ready made fresh chicken wing lollipops

½ cup all purpose flour

½ cup panko (Japanese breadcrumbs)

1 whole egg, beaten

1 cup Evaporated or fresh milk

½ clove garlic head, mashed

1 tsp. white pepper powder

½ liter canola oil (for frying)

Iodized salt


1 tsp. oregano

1 tsp. thyme leaves

1 tsp. rosemary

1 tsp Spanish paprika

1tsp. white pepper


Marinate Chicken lollipops at least 3 hours before frying in a mixture of milk, white pepper, iodized salt, and mashed garlic. Chill on the fridge (for best results marinate overnight).

 Pound equal parts of all the listed herbs on a mortar and pestle to release its aromatics, mix it well on the flour, and add a little salt. Prepare the F. E. B. Method (Flour, Egg and Breadcrumbs).

Arrange the FEB method on a production line assembly. Use one hand for the dry, and one hand for the wet batter. Ready the oil.   

 Take out the marinated chicken, squeeze out a little of the marinade.

 Roll first on the herbed flour; coat all parts, in and out. 

Then dip on whole beaten egg.

and finally on the panko, coat evenly.

and deep fry for at least ten minutes on medium heat.

Deep fry each piece in canola oil. Drain excess oil on paper towel.

 Serve and enjoy along with a cucumber salad.

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