Ingredients:
• 12 chicken drumettes
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional, for spice)
• 1/2 cup buttermilk (or regular milk)
• Vegetable oil, for frying
For the Sauce (Optional):
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp chili sauce (optional)
• 1 clove garlic, minced
Instructions:
1. Prepare the Drumettes:
• Clean the drumettes and pat them dry. For a lollipop effect, push the meat to one end of the bone using a small knife.
2. Season:
• Season the drumettes with salt and pepper.
3. Coating:
• In a bowl, mix flour, cornstarch, paprika, garlic powder, and cayenne pepper.
• In a separate bowl, pour the buttermilk.
4. Dredging:
• Dip each drumette in buttermilk, then coat it well in the flour mixture. Shake off any excess.
5. Fry the Drumettes:
• In a deep frying pan, heat oil over medium-high heat until it reaches about 350°F (175°C).
• Fry the drumettes in batches for 8-10 minutes or until golden brown and crispy. Make sure they are fully cooked inside (internal temperature should reach 165°F or 74°C).
• Place on paper towels to drain excess oil.
6. Prepare the Sauce (Optional):
• In a small pan, combine soy sauce, honey, chili sauce, and minced garlic. Heat until it thickens slightly.
• Toss the fried chicken drumettes in the sauce to coat, or serve the sauce on the side for dipping.
7. Serve:
• Arrange the chicken lollipops in a basket or on a plate and serve hot.
