SPICY ASIAN CHICKEN LOLLIPOPS
Provided by Guy Fieri
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
- Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
- Preheat the oven to 350 degrees F.
- Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
- Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
- While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
- Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
- Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.
CHICKEN LOLLIPOPS
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
Steps:
- TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
- On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
- Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
CHICKEN LOLLIPOPS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
- Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
- Place the honey and chopped chipotles in a bowl and whisk together.
- Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
- Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.
COCONUT CHICKEN LOLLIPOPS WITH TROPICAL KETCHUP AND ANAHEIM CHILE SAUCE
Provided by Yvan Lemoine, Food Network Star Season 8 Finalist
Categories appetizer
Time 9h35m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
- For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
- For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
- Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
- Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
- Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
- Serve the chicken with the tropical ketchup and Anaheim chile sauce.
CHICKEN LOLLIPOPS
Steps:
- In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
- With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown
LOLLIPOP CHIPPY CHICKEN
Your kids will love this almost as much as the adults in the house. Experiment with different chips to find your favorite flavor. Have used just about every kind with success. Use as a main dish or appetizer.
Provided by seesko
Categories Chicken
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
- Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.
CHICKEN LOLLIPOPS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 5 dozen chicken lollipops, serving 10
Number Of Ingredients 4
Steps:
- With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
- Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
- Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.
BARBECUE GARLIC CHICKEN "LOLLIPOPS"
These tasty little treats are sweet and savory and look like little lollipops, so the kids will eat them up like candy. These are absolutely fabulous!
Provided by Krystal-Belle
Categories Chicken
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything except for chicken together in a bowl. Put the mixture into a Ziploc bag and then add the chicken. Marinate for at least 2 hours or more. *You can add crushed and drained pineapple to this mixture to make it extra sweet and exotic.*.
- Put chicken into a baking dish or cookie sheet and bake on 350 degrees for about 45-60 minutes or until thoroughly cooked.
Nutrition Facts : Calories 625.2, Fat 32.6, SaturatedFat 8.8, Cholesterol 295.6, Sodium 698.9, Carbohydrate 6.4, Fiber 0.7, Sugar 1.8, Protein 71.4
CHIPPY CHICKEN
Make and share this Chippy Chicken recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Note: this recipe works very well if you use chicken breasts with skin and bone; just bake for about 40 minutes.
- Preheat oven to 400F; spray a baking sheet with nonstick spray like Pam; set aside.
- In a shallow bowl or plate, like a pie plate, combine ranch dressing, garlic powder and cayenne pepper; mix well.
- In another shallow bowl, place crushed potato chips.
- Dip chicken chunks first into the ranch dressing mixture, then into the crushed potato chips; make sure you completely coat chunks; place coated chunks on prepared baking sheet.
- Bake for 20 to 30 minutes (cut one in half after 20 minutes and check; depending on the size of your chunks, they'll likely be done), or until chicken is no longer pink inside; don't overbake or chicken will dry out.
- Delicious when served with ranch dressing to dunk!
Nutrition Facts : Calories 499.9, Fat 22.8, SaturatedFat 4.9, Cholesterol 139.1, Sodium 516.2, Carbohydrate 15.7, Fiber 1.6, Sugar 0.8, Protein 55
CHIPPY CHICKEN
Make and share this Chippy Chicken recipe from Food.com.
Provided by Jacqueline in KY
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Combine potato chip crumbs, garlic salt and pepper in shallow dish.
- Dip chicken pieces 1 at a time into melted margarine;.
- roll in potato chip crumbs until coated.
- Arrange chicken pieces skin side up in 9x13-inch baking pan.
- Bake for 1 hour or until chicken is brown and crispy.
Nutrition Facts : Calories 647.8, Fat 53.9, SaturatedFat 12.9, Cholesterol 155.2, Sodium 410.8, Carbohydrate 0.2, Protein 38.8
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