• 10 pieces chicken drummet

  • 1½ cup Panko bread crumbs

  • 2 eggs

  • 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!