Spiced Fried Chicken Lollipops

(4 servings)

Preparation Time: 2 hours
Cook time: 10 minutes
Total time: 130 minutes

Before I moved to NYC, the first few years of my life in America were spent in Atlanta. You can imagine that southern food had quite an influence on my palate. Dedicating this month of September to beautiful southern wholesome cuisine. This first recipe coming your way is Spiced Fried Chicken Lollipops!! The reason I decided to go with chicken wing lollipops instead of the usual fried chicken breast or leg was because I grew up in India eating chicken lollipops with a unique Szechuan sauce that is found on menus in Indian-Chinese restaurants. I wanted to try a twist to the traditional southern fried chicken.


  • 12-14 Chicken wings frenched

For the Marinade:

  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp ginger garlic paste
  • Salt to taste

For the flour crust:

  • 2 cup flour
  • 1 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tbs cumin powder
  • 2 tablespoon bread crumbs
  • Salt and pepper to taste
  • Oil to fry the chicken (I used an air fryer)


The first step is the prep for the wings. You can use both pieces of the wings in your prep. And easier than it looks. I found a couple of videos on you tube and followed them to achieve these perfectly frenched wings!! Took me about 15-20 minutes to French the 14 chicken wings I had. The aim is to have a clean bone and the chicken flesh pulled to the top of the bone. Keep the skin on as this adds to the crispiness when fried and keeps the meat juicy.

For the marinade:

Beat 2 eggs in a bowl. Add salt and ginger garlic paste and beat again. Pour in the buttermilk and beat and mix thoroughly. Now carefully place the lollipops in the marinade and let stand for about an hour.

For the flour crust:

While the chicken is marinating in a large bowl mix all the ingredients for the flour crust and mix well. Now dredge each lollipop at a time in the flour mix and place aside. If you have a brown paper bag you could drop the flour mix in the bag and toss the lollipops around to evenly dredge. This is the traditional step of the process in the south.

Heat oil in a fryer and fry the wings about 5-10 minutes or until you get a beautiful brown color on the lollipops. I used an air fryer instead – Heat at 400 deg F, place the lollipops in the air fryer and evenly spray thin layer of oil over the chicken. ‘Fry’ for 10 minutes. Dig in to these beautiful crispy lollipops using either Ketchup or Szechuan sauce as a dip.

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