TikTok Recipe for Chicken Drumstick Lollipop | How To Make

What child isn’t a fan of chicken drumsticks? None that we know of, but what else is a lot of fun? Give them these chicken leg lollipops. They’re easy to make, fun to serve, and, of course, taste great. Drumstick Lollipop of Chicken

To “lollipop” food usually means to make it easier to serve on the bone, with the meat pushed to one end and the bone exposed. It’s a fun way to serve, and it’s often done in specialty cooking to make the food look better on the plate. This recipe is about making something tasty, easy to make, and fun to eat.

If you don’t want to fry chicken but still want the texture of fried chicken, try these herbed sheet pan chicken thighs or this recipe for crispy baked chicken legs and thighs.

TikTok Recipe for Chicken Drumstick Lollipop | How To Make

Recipe by foodxmorrisons
Course: DinnerDifficulty: Medium


Prep time


Cooking time



What child isn't a fan of chicken drumsticks? None that we know of, but what else is a lot of fun? Give them these chicken leg lollipops. They're easy to make, fun to serve, and, of course, taste great.

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  • 2 tablespoons, White Cooking Wine

  • 1 tablespoon, Soy Sauce

  • 1 tablespoon, Oyster Sauce

  • 1 teaspoon, Cajun Seasoning

  • 1/2 cup, All Purpose Flour

  • 1/2 cup Breadcrumbs

  • 2-3 eggs

  • 8 chicken drumsticks


  • How Do You Slice Chicken Lollipops?
  • Cut through the chicken drumstick's skin and meat with a sharp knife or kitchen shears, near the end where there is mostly skin on the bone.
  • Slide the skin and meat carefully down the drumstick toward the meaty end, then cut a slit in the side of the skin and meat.
  • Turn the meat inside out so that the skin is on the inside and the meat is on the outside. The bone is now exposed.
  • How to Make Drumstick Chicken Lollipops
  • In a large bowl with a cover, combine the prepared lollipops, wine, soy sauce, oyster sauce, and Cajun spice.
  • The marinade should be applied generously to the chicken legs. Cover and rest the chicken legs for 20 minutes.
  • Heat the oil to 375 degrees Fahrenheit in a big, deep-bottomed pot or Dutch oven.
  • While the oil is getting hot, set up your dredging station. Place the All Purpose Flour in a bowl.
  • Crack the eggs into a separate bowl and whisk.
  • Place the breadcrumbs in a third bowl.
  • Take the chicken out of the marinade and start dredging.  Coat it well with the flour or cornstarch.
  • Then take a dip in the eggs.
  • Finally, roll the meat in the breadcrumbs until it's covered.
  • Put the chicken leg in the hot oil, the meat side down, and the leg above the oil. Emphasis on keeping the ends out of the hot oil. Cook time should be around 5-7 mins.
  • Then turn the legs over and put the whole leg in the oil, so the bone gets cooked.
  • Cook for additional 5–7 minutes, or until the meat is done all the way through and the outside is golden brown and crispy. If you're unsure, use a meat thermometer to check that the thickest part of the drumstick has reached 165°F or more.
  • Drain on paper after removing from the hot oil.


  • Do not wash birds before cooking them. The FDA says that this could cause salmonella and other dangerous bacteria.
  • Always use a cutting board or another surface for chicken different from the one you use for vegetables or produce to help prevent cross contamination.
  • Before serving the chicken, ensure the thickest part of the meat is at least 165°F.
  • Let the chicken cool completely, but not for more than 2 hours at room temperature before you wrap it or put it in a container that keeps air out and put it in the fridge.
  • Keep in the refrigerator for up to four days. If you aren’t planning on eating the food in 4 days, make a smaller amount and freeze the rest for up to 3 months.

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Can I use different spices?

Yes! We suggest keeping the liquid part of the marinade the same. Still, if you don’t like Cajun seasoning, you can add Italian herbs, garlic powder, onion powder, paprika, or other similar herbs and spices instead.

What Are the Indications That Chicken Drumsticks Are Done?

You can tell they are done when they shrink a bit and the outside turns golden brown. However, a meat thermometer is the best and safest way to know if they are done cooking. For safety, the inside of the chicken should be at least 165°F. I think you have to take it off the heat when it reaches 160°F and let it sit for 5 minutes to finish cooking and not get too done.

Should I use cornstarch or flour to dredge?

Before putting the chicken in the egg mixture, you can use either option to coat the chicken. In this case, cornstarch or flour will work, so use what you have on hand or what you like best.