Crispy Panko-Breaded Chicken Lollipops with Smoked Paprika Ranch

Ingredients :

For the Chicken Lollipops:

12–16 chicken drumettes(skin-on, frenched)

-1 cup panko breadcrumbs

- ½ cup all-purpose flour

- 2 eggs (beaten)

- 1 tsp garlic powder

- 1 tsp smoked paprika

- 1 tsp salt

- ½ tsp black pepper

- ½ tsp onion powder

- Vegetable oil (for frying)

For the Smoked Paprika Ranch:

- ½ cup buttermilk ranch dressing (store-bought or homemade)

- 1 tsp smoked paprika

- ½ tsp garlic powder

- ½ tsp cayenne pepper(optional, for heat)

- 1 tbsp fresh chives (chopped)

- 1 tsp lemon juice

Instructions

1. Prep the Chicken Lollipops

French the drumettes:

- Cut around the base of the meat with a sharp knife, exposing the bone.

- Push the meat down to form a "lollipop" shape. Keep the skin intact for crispiness.

2. Season:

- Pat dry with paper towels, then season lightly with salt and pepper.

2. Bread the Chicken

Set up a breading station:

- Bowl 1: Flour mixed with garlic powder, onion powder, smoked paprika, salt, and pepper.

- Bowl 2: Beaten eggs.

- Bowl 3: Panko breadcrumbs.

2. Dredge each lollipop:

- Coat in flour (shake off excess).

- Dip in egg, letting excess drip off.

- Roll in panko, pressing gently to adhere.

- Chill for 15 mins (helps coating stay crisp).

3. Fry to Golden Perfection

1. Heat 2 inches of oil in a deep pot to 350°F (175°C).

2. Fry in batches for 4–5 mins until golden brown and internal temp reaches 165°F (74°C).

3. Drain on a wire rack (keeps them crispy).

4. Make the Smoked Paprika Ranch

- Whisk together ranch, smoked paprika, garlic powder, cayenne, chives, and lemon juice.

- Chill for 10 mins to let flavors meld.

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