Meat Lollipop


Here is a fried chicken recipe that my dad made for me once when I was little. It makes the meat look like a lollipop. This recipe is good for the children that always want the salt, not the sweet snack, so in this case, this substitutes well for the candy apple or the lollipop. This also satisfies any “food on a stick” craving you might have since the drumstick has it’s own built-in stick. You must use drumstixxx for this recipe or the drumette (wing drumstick).

First you have to brine your chicken. This only entails dumping your raw chicken into a pot of cold water and adding some salt and sugar to it. Let it soak for as long as you have patience for (at least an hour, up to a day). After doing so, strain your meat in a colander.

Next is where the MAGIC happens. Cut around the bone towards the bottom, and then PULL the meat UP to separate the meat from the bone. I remember my dad was able to flip it inside out, but maybe I was dreaming.

dscn0285.jpg dscn0282.jpg dscn0280.jpg

The batter I used to fry this chicken was actually just a simple pancake batter with added honey, salt, pepper, and chopped parsley. Any instant pancake mix is good, like bisquik or jiffy or generic.

Also, I like to toss the raw chicken in a plastic bag with some flour in it to soak up any moisture on the surface of the skin so that the batter sticks to it better.

Heat up a pan to get ready to DEEP FRY. Fill the pan up with enough oil so that the chicken can be submerged HALFWAY, allowing for longer cooking time.

Here we go! Hold the drumstick by the bone and DIP IT! SWIRL that shit AROUND!!! (Just the ball of meat in the batter, keep that bone DRY.)

dscn0288.jpg dscn0289.jpg

And then deep fry the shit out of it!

dscn0311.jpg dscn0327.jpg dscn0306.jpg

Cooking chicken takes a long time, so have patience. Thorough cooking is important especially with sketchy chicken farming, diseases, and bird flu being very popular! Cook the chicken for about 8 minutes on one side, the flip it over and do the same at a low-medium flame.

Here is the result! It’s fried chicken but weird. Very tasty dipped in honey and sriracha. ENJOY!




  1. have you been to any good vietnamese restaurants since youve moved here? ive only been to saigon grill in union square (which somehow didnt have any protestors out front when i was there) and saigon bakery (more saigon’s anyone?) in chinatown.
    saigon grill was ok, not bad, but saigon bakery made some pretty good banh mi sandiwiches. not the best ive had, but better than most. if youve never been there, try the meatball sub. when i ordered it i thought it would be the usual banh mi hoagie with meatballs in it, but i was wrong. i mean, it did have meatballs but it also had tomato sauce and if i recall some goddamn cheese, and im talking on top of pate, mayo, cucumber, carrot and cilantro. it called to mind many of my mom’s “viet” versions of american foods. it was some weird but good stuff.

  2. I’ve been pretty happy with the food at Doyer’s on Doyers Street, even though this place is run by chinese. Their pho is no good, but their banh xeo is made exactly the way my aunt makes it (who cooks at Minh Anh in weststide Cleveland). Other food is good their too, like bo la lot and porkchops, and dirt cheap. I recently had a sandwich at Paris Sandwich on Mott Street in chinatown, and it was pretty decent, although I think their bread is over toasted and hurts the roof of your mouth after eating it. The “greenpoint” sandwich at Silent H in Williamsburg (berry and n.9th) is actually pretty amazing only because it uses polish kielbasa with the usual vietnamese sandwich ingredients, otherwise, I kinda hate that place, number one because it is called “silent h”. The best Vietnamese sandwich place, hands down, is Mr. Baguette in Los Angeles, wamp wah. I’ve had pho at a few other random places in chinatown like Nha Trang, Pho 89, saigon something, and they’ve been really whatever. Still searching for the good pho…

  3. My wife’s cousins make that “Chicken on a stick”! I thought it was a Filipino creation — but I suppose I might be wrong about that. They also make this really great “chicken log” thing, that is basically the same thing, except without the stick. They are both really yummy, and make the holidays taste extra great!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s