Deviled Chicken Lollipops Recipe

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Deviled Chicken Lollipops

Joanne Cavallone Corse


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

pinch tips: How to Freeze Fish, Meat & Poultry



4 to 6 d'oeuvres per serving


20 Min


25 Min


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

Directions Step-By-Step

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

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