With the addition of my stepson W to our family, there are definitely new challenges in the kitchen. Though I don’t need to dramatically change my cooking regime, there are times when I restrain myself from cooking too unconventional as he doesn’t have the adventurous taste buds the kiddo has. Sometimes, in real-life kitchen situations conformity is good.
So let’s talk about fried chicken and how the boys like it. Korean-style, saucy teriyaki or garlic-marinated is great but crispy is the best. The kiddo loves wings while W likes drumsticks. Not a big problem when I have whole chicken as everybody gets the part they want. But one is limited to only 2 pieces each. Bitin. At feeling ko naman nahihilo ako pag puro drumsticks. So for everybody to enjoy chicken wings… chicken lollipop is the answer.
Chicken wings have 3 segments – the drummette (the one that looks like a small drumstick), the middle flat part with 2 bones (the tasty part!), and the wing tip. Wing tips, most of the time I throw them away; on certain occasions I keep them and use to make chicken stock. What I usually buy are chicken nibbles, which consist only of drummettes and ‘wingettes’ sans the tips.
Cooked this way, the untrained eye won’t know the difference haha! Oh, and panko breadcrumbs give ‘em the delicate crispness the boys love. Maligaya ang lahat.
Ingredients:
1 kilo chicken nibbles (approx. 32-35 pieces)
Salt and freshly ground pepper
Flour, unsifted
2 eggs, lightly beaten
Panko breadcrumbs
The key to prepping chicken lollipops is to use a sharp knife. Hold the thin end of the drummette firmly then cut the skin and tendons around this area. Scrape the meat down to the bottom but mindful not to completely remove the meat from the bone. Using your fingers, push the meat downward and over the thick end of the bone to invert the meat and form a lollipop.
When using the wing part, separate the joints on one end then proceed to scraping the meat as with the drummettes. This time, do it on two bones but pull out the smaller one to discard.
Dry them on paper towels. Sprinkle with freshly ground black pepper and salt. Let stand for 10-15 minutes.
Position your dipping platters like this: next to your hob is a bowl of Panko breadcrumbs, then a bowl of 2 lightly beaten eggs, then a plate of unsifted flour, then the chicken lollipops the farthest from your hob.
Heat 3-4 cups of vegetable oil in a wok or deep fryer until medium hot. Holding the bone, dredge the meat part in flour and shake off the excess. Dip into egg then roll in breadcrumbs to coat evenly. Place carefully into the hot oil. Repeat until you have about 6-8 pieces in the wok. Do not overcrowd.
Deep-fry until golden brown, each cooks approximately 10 mins. Once cooked, take out and drain for few minutes in a colander/strainer. I drain them 3-4 pieces at a time before arranging on a serving platter. I don’t put one over the others in a colander as this may soak the chicken at the bottom in oil.
Dredge, roll and coat more chicken lollipops to replace cooked ones. I don’t prep and coat all of them before frying; I find that this process loses the crunch.
Happy boys! We had baby potatoes and green beans salad as sides and finished them off with peaches.
- 1 kilo chicken nibbles (approx. 32-35 pieces)
- Salt and freshly ground pepper
- Flour, unsifted
- 2 eggs, lightly beaten
- Panko breadcrumbs
- The key to prepping chicken lollipops is to use a sharp knife. Hold the thin end of the drummette firmly then cut the skin and tendons around this area. Scrape the meat down to the bottom but mindful not to completely remove the meat from the bone. Using your fingers, push the meat downward and over the thick end of the bone to invert the meat and form a lollipop.
- When using the wing part, separate the joints on one end then proceed to scraping the meat as with the drummettes. This time, do it on two bones but pull out the smaller one to discard.
- Dry them on paper towels. Sprinkle with freshly ground black pepper and salt and let stand for 10-15 minutes.
- Position your dipping platters like this: next to your hob is a bowl of panko breadcrumbs, then a bowl of 2 lightly beaten eggs, then a plate of unsifted flour, then the chicken lollipops the farthest from your hob.
- Heat 3-4 cups of vegetable oil in a wok or deep fryer until medium hot. Holding the bone, dredge the meat part in flour and shake off the excess. Dip into egg then roll in breadcrumbs to coat evenly. Place carefully into the hot oil. Repeat until you have about 6-8 pieces in the wok. Do not overcrowd.
- Deep-fry until golden brown, each cooks approximately 10 mins. Once cooked, take out and drain for few minutes in a colander/strainer. I drain them 3-4 pieces at a time before arranging on a serving platter. I don’t put one over the others in a colander as this may soak the chicken at the bottom in oil.
- Dredge, roll and coat more chicken lollipops to replace cooked ones. I don’t prep and coat all of them before frying; I find that this process lose the crunch.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
yum…chicken lollipop looks delish and thank you for the recipe too. This is in my to do list
Visiting from Yummy Sunday, hope that you can return the visit too.
Jessica Cassidy recently posted Brown chocolate chip cookies
This is super yummy!!
Kim,USA
How creative indeed! And they look truly yummy, too!
Yummy!!!!!
Love it with fries.
Yummy, nanay!
Antonio recently posted Battle Dawn (Join now!)
Yummy! Thanks for sharing the recipe. I am looking forward to try it one of these days
Happy Yummy Sunday!
Cheers,
Nita
Nita recently posted Yummy Sunday: Buzz Inn Steakhouse Everett Washington
woooahhh.. ginutum tuloy ako… heheh..looks so yummy
thanks for the names of the parts of this too L) hehehe
thanks for the visit
Family Eats and Travels recently posted In the sauce
My brother in law perfectly can cook this, if we have this on the table the kids always asked for more ketchup
visiting from YS
Sahm’s Dining Diary recently posted Yummy Sunday # 8 : Juice But Heavy
Always the favorite of kids! I love it with ketchup!
anney recently posted An Exquisite 6 Course Valentine’s Feast For 2 at Ilustrado-A Post Valentine’s Date
ooohhhh, i love chicken lollipops. should make this one of these days. thanks for sharing your recipe!
visiting you back for YS
Challenge for me ang gawing lollipops ang mga drummets, at isa ring challenge ang humanap ng chicken wings na maputi pa ang mga buto kasi kung hindi, parang nakakahiyang i-serve ang mga lollipops.
I still haven’t really tried serving Chicken Lollipops (I once did just one lollipop – just for me), but there’s this recipe I just found that used guava jam as sauce, so I am thinking of cooking this one soon. Thanks for sharing the recipe!
Jenn recently posted Cha Dao Tea Place Opens at SM Fairview
Ganun ba? Maybe it’s the tropical weather in the Philippines? Kaya madaling mangitim ang buto once na-expose? Di bale Jenn, you’ll find the right ones to cook someday
yumm..oo nga ano. why didn’t i think of this! my kids love the ccrrrruuunnncchhh (lol), too..
will try this real soon..
maiylah recently posted I agree…
looks yummy,i love that too.
visiting from weekend eating.hope you can visit me back soon.thanks
looks really yummy, something i need to learn and try soon! thanks for your recipe and tips! visiting from WE, hope to see you around. thanks and have a great week.
I love my chicken crispy, too. In our family, I am the picky eater, so my siblings really do make adjustments, but oftentimes, when they know I won’t like the dish they will prepare for the family to eat, they will just fry a piece of chicken for me and I am one happy foodie.
Hopping here from Weekend Eating.
Jessie recently posted Halo Halo Cravings – Satisfied!
You have a lovely family that looks after you, Jessie
Good on you!
looks so crunch!
Thank you for the feature at Yummy Sunday! I really appreciate it
Too bad I was too busy this weekend to post something but I sure have a bunch to share…
Thanks for the recipe! would love to try this one! I’m sure that’s so yummy!
Chicken lollipops, they just got me salivating. I will love to have some of those.
You can’t go wrong with fried chicken! nomnomnom!
Thanks for the visit! And for those who will try… happy cooking!