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Chicken Lollipop


  • Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
  • Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
  • Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
  • Place the wing vertically on top of a flat surface while holding the part where the knife passed.
  • Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
  • Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
  • Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
  • Crack the eggs and transfer to a bowl then whisk.
  • Gradually add-in the all-purpose flour while whisking until a batter is formed.
  • Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
  • Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
  • Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
  • Serve with your favorite dip. Share and enjoy!
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