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1. **Prepare the Chicken**:
– Clean and pat dry the chicken drumettes. Use a knife to push the meat down and expose the bone, forming the lollipop shape.
2. **Marinate**:
– In a bowl, mix the buttermilk (or yogurt) with salt and pepper.
– Add the chicken lollipops and coat them well. Let them marinate for at least 30 minutes.
3. **Coat**:
– In a separate bowl, combine flour, cornstarch, rice flour, paprika, garlic powder, onion powder, black pepper, and salt.
– Dredge each marinated chicken lollipop in the flour mixture, ensuring an even coating.
4. **Fry**:
– Heat oil in a deep frying pan or wok over medium-high heat.
– Fry the chicken lollipops in batches until golden brown and crispy, about 5-7 minutes. Make sure the internal temperature reaches 165°F (74°C).
– Drain on paper towels.
5. **Prepare the Sauce (optional)**:
– In a pan, combine soy sauce, honey, sriracha, garlic, and ginger. Cook over medium heat until the sauce thickens slightly.
– Toss the fried chicken lollipops in the sauce or serve it on the side for dipping.
ENJOY
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