Lollipop Chicken Recipe

Cornflake-Crusted Fried Chicken Drumettes

Be the first to rate & review!

Most fried chicken isn’t classy but this hot appetizer is.

Anna Theoktisto

Published on November 21, 2023

Tested by

Food & Wine Test Kitchen

Cornflake-Crusted Oven Fried Chicken Drummettes — Photo:
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Active Time:

1 hr 20 mins

Total Time:

1 hr 30 mins

Yield:

12 servings

This super crispy on the outside, moist and juicy on the inside fried chicken is a classier eating affair than most. The bone of meaty chicken wing drumettes creates a playful, lollipop-like handheld appetizer. The hot honey that accompanies the drumettes is not too spicy but adds a little heat and sweetness that works so well with the chicken.

Frequently asked questions

How long do you fry chicken drumettes?

Our method is to fry batches at 350°F for 6 to 8 minutes each until the meat registers 165°F. See step 3.

What is the best temperature and time for baking chicken wings?

To bake drumettes, preheat the oven to 425°F. Place the drumettes on a wire rack set inside a foil-lined rimmed baking sheet and spray the cornflake-coated drumettes evenly with cooking spray. Bake until the drumettes are browned and a thermometer inserted in the thickest portion registers 165°F, 25 to 30 minutes.

Notes from the Food & Wine Test Kitchen

The crunch factor here comes from a good old box of cornflakes. Start with whole cornflakes, and crush them using a rolling pin for a mix of small crumbs and larger pieces. For ultimate crispiness, we recommend frying the lollipop chicken, but you can bake the drumettes as an alternative.

Make ahead

Lollipop chicken is best enjoyed after it’s been freshly fried, but the spicy honey can be stored in an airtight container at room temperature for up to 1 week.

Suggested pairing

“There’s something to be said about fried chicken and Champagne,” says Jason Caballero, the sommelier of Wrigley Mansion in Phoenix. “A wine that’s a touch oxidative, with more richness and larger-feeling bubbles, helps refresh your palate and highlights the juicy and flavorful chicken.” One such bottle is the rich, complex NV Egly-Ouriet Les Vignes de Vrigny Brut.

Cook Mode (Keep screen awake)

Ingredients

24 small chicken wing drumettes (about 3 pounds)
3 1/2 teaspoons kosher salt, divided, plus more to taste
1 1/2 teaspoons black pepper, divided
6 1/2 cups cornflake cereal (about 6 1/2 ounces), crushed
1 teaspoon garlic powder
1/2 cup all-purpose flour (about 2 1/8 ounces)
3 large eggs, beaten
Canola oil, for frying
1/2 cup honey
2 to 3 Calabrian chiles, finely chopped (2 to 3 teaspoons)

Directions

Cut each drumette around the circumference of the thinner end to separate the meat from the bone. Scrape and push the meat down to expose the bone and form a rounded knob. Transfer drumettes to a parchment paper–lined baking sheet; sprinkle evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Refrigerate drumettes, uncovered, until ready to use, up to 4 hours.
Stir together crushed cornflakes, garlic powder, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large, shallow bowl. Place flour in a second large, shallow bowl. Place beaten eggs in a third large, shallow bowl. Working in batches, dredge drumettes in flour, shaking off excess. Transfer to bowl with eggs, and turn to coat, letting excess egg drip off. Transfer to bowl with cornflake mixture, and toss to coat evenly, pressing crumbles into drumettes to adhere.
Pour oil in a large, straight-sided skillet to a depth of 1/2 inch; heat over medium-high to 350°F. Working in batches, fry drumettes, flipping often, until golden brown and a thermometer inserted in thickest portion registers 165°F, 6 to 8 minutes. Transfer to a wire rack set inside a baking sheet; let drain. Repeat process with remaining drumettes. Season with additional salt to taste. (Alternatively, you can bake the drumettes; see note above.)
Stir together honey and chiles in a small bowl until combined; season with salt to taste. Serve honey mixture with drumettes.