A fiery South Indian twist on the classic Indo-Chinese appetizer. Juicy chicken lollipops are marinated in a bold, aromatic Chettinad spice blend and fried to crispy perfection. An unforgettable starter for any occasion!
Crispy, perfectly spiced Chettinad Chicken Lollipops - an energy-giving snack that kids adore!
This chettinad dish is perfect for snack. With 368.77 calories and 18.26g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
1 tsp Kalpasi (Stone flower, optional but highly recommended for authenticity)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
2 tbsp Rice Flour (For a crispy coating)
2 tbsp Cornflour (Also known as corn starch)
2 cup Oil (For deep frying, use a neutral oil like sunflower or canola)
Instructions
1
Prepare the Chettinad Masala Powder
Heat a small, heavy-bottomed pan over low-medium heat.
Add all the whole spices: dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cardamom, cinnamon, star anise, and kalpasi.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Do not let them burn.
Remove the pan from the heat and allow the spices to cool completely to room temperature.
Transfer the cooled spices to a spice grinder or a small blender jar and grind to a fine, aromatic powder. Set aside.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken lollipops with the freshly ground Chettinad masala powder, ginger-garlic paste, turmeric powder, lemon juice, and salt.
Using your hands, rub the marinade into the chicken, ensuring each piece is thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results and deeper flavor, marinate for 4-6 hours.
3
Coat the Lollipops for Frying
Remove the marinated chicken from the refrigerator about 15 minutes before frying.
Sprinkle the rice flour and cornflour evenly over the chicken.
Mix well until the flours combine with the marinade to form a thick, paste-like coating on each lollipop. If the mixture seems too dry, add a tablespoon of water to help it bind.
4
Deep Fry the Chicken Lollipops
Pour oil into a deep pan or kadai and heat over medium-high flame to approximately 175°C (350°F).
Carefully slide the coated lollipops into the hot oil one by one, holding them by the bone. Do not overcrowd the pan; fry in 2-3 batches to maintain the oil temperature.
Fry for 7-9 minutes, turning them occasionally, until they are a deep reddish-brown, crispy on the outside, and fully cooked on the inside.
Use a slotted spoon to remove the lollipops from the oil and place them on a wire rack to drain any excess oil. This keeps them crispy.
5
Serve Hot
For a classic presentation, wrap the exposed bone ends with small pieces of aluminum foil.
Serve immediately while hot and crispy, garnished with thinly sliced onion rings and lemon wedges on the side.
