Chicken drumstick “lollipops” get dipped in a rich, grain-free batter and baked until crispy!

These curried chicken pops are baked, not fried, making for a healthier and easier version of a classic appetizer.

To transform chicken drumsticks into a lollipop shape, simply make a cut at the lower part of the leg using kitchen shears or a sharp knife. Use your hands to pull the meat upwards, turning them inside out.

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The curried batter is made with coconut milk, almond flour, coconut flour and a blend of warm spices. We used curry, cumin and garlic, but you could also add chili powder for a little more spice. Lemon juice is added to tenderize the chicken proteins, while the grain-free flours help create a crust on the outside that keeps the chicken moist and tender on the inside.

Dredge the drumsticks in the batter and place on a wire rack over a parchment paper-lined baking sheet. If you don’t have a wire rack, you can lay them on a foil-lined baking pan instead. Bake at 425°F for 20-25 minutes for a nice crispy crust.

Dina Hassan

Baked Crispy Chicken Lollipops

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:2-3 pops

Baked Crispy Chicken Lollipops

Recipe by: Dina Hassan

Chicken drumstick “lollipops” get dipped in a rich, grain-free batter and baked until crispy.

Tools

• Baking sheet
• Parchment paper
• Wire rack
• Kitchen scissors
• Large mixing bowl

Ingredients

• 1 lb chicken drumsticks
• 1 cup almond flour
• ⅛ cup coconut flour
• 1 t baking soda
• 2 t curry powder
• 1 t cumin
• 1 t garlic powder
• Salt and pepper, to taste
• 2 eggs
• 1 cup coconut milk
• 1 T lemon juice
• Chopped fresh parsley, for garnish

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top of it.
• Clip the skin from the bottom of each drumstick with kitchen scissors and fold it up, forming a lollipop shape. Pat dry with a paper towel.
• In a large mixing bowl, combine the almond and coconut flours, baking soda, curry, cumin, garlic powder, salt and pepper.
• Add the eggs, coconut milk and lemon juice. Mix until combined.
• Dip the chicken into the batter one at a time, and place on the prepared baking rack.
• Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the oven and serve garnished with chopped fresh parsley.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Coconut flour (Nutiva)
Coconut milk (Native Forest)

(You’ll Also Love: Lamb Lollipops Drizzled in Garlic-Parsley Sauce)