Air Fryer Chicken Lollipop

Pat dry chicken then carefully remove skin.
Let’s start shaping drumettes into lollipops. Hold chicken wings at the meaty part while inserting a sharp knife near the end tip of the meat and bone until the meat is entirely separated from the bone.
Push down the chicken meat and form it to resemble a ball.
Trim the excess chicken meat at the tip of the bone but do not cut the bone. Do this for the remaining chicken drumettes.
Season chicken with salt, black pepper, and garlic powder and stand for 15 to 30 minutes.
Prepare three separate bowls, one with the beaten egg, another with the flour mixture, and the last one with Panko mixture.
Combine Panko breadcrumbs, salt, black pepper, garlic powder, and smoked sweet paprika in a bowl.
In a separate bowl, add flour, cornstarch, salt, and black pepper then mix well.
Arrange bowls chronologically. First, roll the chicken in the flour mixture and shake off excess flour. Second, dip chicken in egg and allow excess egg to drip. Lastly, coat chicken in seasoned Panko breadcrumbs.
Transfer breaded chicken in a plate. Continue to dredge the remaining chicken.
Spritz some oil on the Air Fryer tray.
Place Panko breaded chicken on the Air Fryer tray. The chicken lollipop should stand upright where the meat is at the bottom part of the tray. Spritz some oil all over the chicken lollipop.
Gently insert tray into the middle cooking chamber of a pre-heated Air Fryer at 370F (188C). Set at 12 minutes. Cook chicken until golden brown and internal temperature reaches 165ºF.
Garnish with parsley. Serve with your favorite dipping sauce.

Ingredients

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Instructions

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Nutrition

Equipment