Deviled Chicken Lollipops Recipes

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CHICKEN LOLLIPOPS



Chicken Lollipops image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 5 dozen chicken lollipops, serving 10

Number Of Ingredients 4

60 chicken wings (about 5 pounds)
1 cup honey
1/2 cup whole-grain mustard
3/4 cup bread crumbs, seasoned

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.

DEVILED CHICKEN LEGS



Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories     dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 425 degrees.
  • Sprinkle the chicken legs with salt and pepper.
  • In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
  • Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
  • Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
  • Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Pat chicken dry, then toss with mustard until evenly coated.
  • Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
  • Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

CHICKEN LOLLIPOPS



Chicken Lollipops image

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

10 chicken wings
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon chili powder
1 drop red food coloring
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
4 tablespoons cornstarch

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 LOLLIPOP RECIPE BY TASTY



Chicken Lollipop Recipe by Tasty image

Here's what you need: full-size chicken wings, oil, chilli powder, ginger garlic paste, pepper, salt, soy sauce, flour, cornflour, chilli powder, egg, water

Provided by Evelyn Liu

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

6 full-size chicken wings
2 cups oil, for frying
2 teaspoons chilli powder
2 tablespoons ginger garlic paste
1 teaspoon pepper
1 teaspoon salt
2 tablespoons soy sauce
½ cup flour
½ cup cornflour
1 tablespoon chilli powder
1 egg
¼ cup water

Steps:

  • Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
  • Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
  • For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
  • For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
  • Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
  • Mix all batter ingredients until smooth without lumps.
  • Dip the meat end of the chicken lollipops into the batter.
  • In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
  • Enjoy!

DEVILED CHICKEN LOLLIPOPS



Deviled Chicken Lollipops image

This recipe was made for a Halloween Party at my house yesterday,everyone enjoyed it, I hope you do too. Enjoy.

Provided by Joanne Cavallone Corse @Atokad1

Categories     Appetizers

Number Of Ingredients 10

12 - chicken drummettes, skin on
1 teaspoon(s) salt to taste
- freshly ground black pepper
3 - slices sandwich sourdough bread,crusts trimmed,torn into pieces
1 - clove garlic, roughly chopped
1/4 cup(s) chopped fresh flat-leaf parsley leaves
2 - scallions,green and white part, chopped
2 tablespoon(s) unsalted butter, melted
1/3 cup(s) honey mustard
- hot sauce optional

Steps:

  • Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
  • 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. Season generously with salt and pepper and set aside.
  • Pulse the bread in a food processor to make coarse bread crumbs,(about 12 times). Add the garlic,parsley,scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
  • Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a backing sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired. Enjoy. Happy Halloween

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

CHICKEN LOLLIPOPS



Chicken Lollipops image

This is the winning recipe of this week in the Thursday magazine. It was submitted by Pramila Monteiro.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 2h

Yield 50 chicken lollipops

Number Of Ingredients 12

50 pieces chicken wings
50 g garlic, peeled and finely chopped
30 g ginger, peeled and finely chopped
50 g fresh parsley leaves, finely chopped
50 g green chilies, finely chopped
50 g curry leaves, finely chopped
1/2 cup all-purpose flour
1/4 cup cornflour
salt
1/2 teaspoon red food coloring
1 egg
oil, to deep fry

Steps:

  • Break each chicken wing into two parts at the joint.
  • Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
  • Put all the chicken lollipops in a bowl.
  • Add ginger and garlic to the chicken.
  • Mix well.
  • Add green chillies, parsley and curry leaves to the same.
  • Mix well.
  • Add half a cup of all purpose flour and quarter cup of cornflour to the same.
  • Mix well.
  • Break one egg into the bowl.
  • Add red food colour and salt to taste.
  • Mix well.
  • Keep aside for 1 hour to marinate.
  • After an hour is up, heat oil in a wok.
  • Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.
  • Drain on clean kitchen paper napkins.
  • Serve hot.

Nutrition Facts : Calories 121.1, Fat 8, SaturatedFat 2.2, Cholesterol 41.5, Sodium 38.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.1, Protein 9.4

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