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Chicken Drumstick Lollipops Recipe

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This recipe for Chicken Drumstick Lollipops, by , is from Cooking for Gigi, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kwok Cheung, Shanghai Village Restaurant

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken legs
1/2 cup flour
1/2 cup corn flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 cooking oil
2 cups buttermilk (regular milk will do)

Directions:
Directions:
On the small end of the drumstick, about an inch above the knuckle, use a sharp knife or kitchen shears to cut the skin and tendons all the way down to the bone and then pull the skin and cartilage off the knuckle. Remove the tiny, sharp bone that sits right against the exposed chicken leg. Push all the meat and skin down to form the lollipop ball. Use your knife or shears to remove any excess tendons. Soak drumsticks in buttermilk for 2 hours in refrigerator. Fill a plastic gallon storage bag with the flours and seasonings. Place one drumstick at a time in the bag and shake to coat. Put the chicken on a raised rack to dry and come up to room temperature, about 30 minutes. Dump the cooking oil in a frying pan over medium high heat. Fry the drumsticks for about 20 minutes, turning frequently to prevent burning. Remove chicken when internal temperature reaches 170 degrees. Place on paper towels. Serve with wing sauce, blue cheese, ranch dressing or Chinese mustard.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Chef Kwok served fried chicken wings as an appetizer in his restaurant. He used only the wingette portion and removed one of the bones. He slid the meat to one end, coated them with his seasoned flour and deep fried them. They came out perfectly crispy and molten hot. I'd dip them in hot Chinese mustard and alternating between panting, coughing and tearing up, I thoroughly enjoyed the tortuously delicious experience. I've substituted drumsticks because I don't have Chef Kwok's skills. Gigi loves them.....but not with the mustard.

 

 

 

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