There are a few secrets to these little gems. The first being “frenching.” This is a technique where a few cuts exposes the bone, removing all fat, meat and connective tissue. Frenching the chicken causes the meat to contract upward creating a lovely lollipop effect. The other is a pickle brine. Never throw away the beautiful treasure found in an empty pickle jar. It’s content creates exceptional tenderness and amplifies the flavor. Trust me on this!

1 lb. Chicken Drumettes

2-3 C Pickle Juice, enough to cover the chicken

2-3 C Buttermilk

2 C Bread Flour

Salt to taste

Pepper to taste

Paprika to taste

Garlic Powder to taste

Pinch of cornstarch

Splash of hot sauce

{To Prep}

With a small pairing knife, run the blade around the base of the chicken drumette. Gently scrape the bone clean and pull the meat and skin towards the top, creating a ball.

Marinade the chicken in the pickle juice overnight.

The next day, remove the chicken from the pickle brine. Place the buttermilk in a separate container and splash with hot sauce. Marinate the chicken in the buttermilk for thirty minutes to two hours

{To Prepare}

Remove the chicken from the buttermilk marinade, shaking off the excess. Mix the flour and seasoning in a separate container. Use a whisk to incorporate the flour mixture.

Dredge the chicken lollipops in the seasoned flour. Set aside on a baking rack. Heat peanut oil to 375*and fry in a cast iron skillet or fryer until golden brown; about ten minutes. Drain access oil on paper towels and serve immediately.