Nashville Hot Chicken Lollipops
This meat is poppin’! Our Deep Fried Chicken Lollipops are a fun twist to your hot chicken wing game. We are doubling down with our Honky Tonk breading and sauce drizzle. Double the fun!
Preheat fryer to 325 degrees.
To make the lollipops, make a cut around the bone, about 1 inch down from the skinny end of the drumstick. Pull the skin back over the bone and cut completely off.
Push/pull the meat side down toward the fat end of the stick to form the lollipop. Cut out any tendons that are visible.
Pour buttermilk into a bowl.
In another bowl, combine the flour and the Honky Tonk seasoning.
Hold the exposed bone end, dip the meat end of the chicken into the buttermilk. Allow to drip dry for a few seconds before coating in the seasoned flour.
Once well coated in flour, dip back into the buttermilk, and then again into the flour mixture to double bread.
Deep fry the chicken for 12-15 minutes or until the internal temperature reaches 165 degrees.
Note: If the chicken looks like it’s getting too dark in the fryer, you can finish the chicken in a 375 degree oven on a sheet tray.
Drizzle the lollipops with Honky Tonk Hot Chicken sauce and enjoy!