10 pieces chicken drummet
1½ cup Panko bread crumbs
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups cooking oil
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.
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!