Spicy Chicken Lollipop

Name: Spicy Chicken Lollipop
Cuisine: Indian

South Indian • Jain

190

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Spicy Chicken Lollipop (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Spicy Chicken Lollipop is a beloved South Indian snack, celebrated for its fiery flavors and crunchy texture. Originating from the bustling kitchens of Andhra Pradesh and Tamil Nadu, this dish transforms chicken wings into bite-sized treats that are perfect for festive gatherings or as a street food favorite. The chicken lollipop is marinated in a blend of Indian spices and then coated in a light batter before being shallow-fried, delivering a mouth-watering combination of crispiness and succulence. Its popularity spikes during festivals like Diwali and Holi, where spicy snacks are a must on the table. The dish is known for its vibrant red color, achieved naturally with Kashmiri mirch (chili powder), and its tangy, piquant taste. Served with sliced onions, lemon wedges, and fresh chutney, Chicken Lollipop is a crowd-pleaser — especially among those who enjoy bold flavors. The healthy version focuses on minimal oil and wholesome ingredients, making it suitable for calorie-conscious food lovers. Whether you’re hosting a party or looking for a protein-rich snack after a workout, this Spicy Chicken Lollipop recipe offers authentic regional taste with a health-friendly twist.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, dairy

Ingredients(for 4 pieces per serving)

8 pieces Chicken wings (drumettes) (Local name: murgh pankh)
2 tablespoons Ginger-garlic paste (Adrak-lahsun paste)
1 tablespoon Kashmiri red chili powder (For vibrant color)
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala (Traditional spice blend)
3 tablespoons Besan (gram flour) (For coating)
2 tablespoons Rice flour (Chawal ka atta, adds crispiness)
2 tablespoons Curd (yogurt) (Dahi, tenderizes chicken)
to taste Salt (Namak)
2 tablespoons Oil (For shallow frying)
2 tablespoons Fresh coriander leaves (Hara dhania, for garnish) - optional
as needed Lemon wedges (Nimbu, for serving) - optional

Instructions

1
Prepare the chicken wings by cleaning and shaping them into lollipops. Use a sharp knife to push the meat down from the bone, creating a handle.
5 minutes
Ask your local butcher for lollipop cuts to save time.
2
In a bowl, mix ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, salt, and curd. Add the chicken lollipops and marinate for at least 20 minutes.
20 minutes
Longer marination (up to 2 hours) imparts deeper flavor and tenderness.
3
Prepare the batter by combining besan and rice flour in a separate bowl. Coat each marinated lollipop evenly in this mixture.
5 minutes
Rice flour ensures extra crunch while keeping oil absorption low.
4
Heat oil in a tawa or a deep frying pan over medium flame. Place the coated lollipops and shallow fry until golden brown and cooked through, turning occasionally.
10 minutes
Don’t overcrowd the pan to maintain even cooking and crispiness.

Why This Dish is Healthy

This healthy Chicken Lollipop recipe uses minimal oil, protein-rich chicken, and fiber-packed flours, making it a great choice for weight watchers and fitness enthusiasts. The inclusion of probiotic-rich curd and anti-inflammatory spices adds further health benefits. By using shallow frying, it controls calorie count and reduces fat consumption compared to deep-fried versions. It’s a flavorful snack that fits into a balanced Indian diet.

Spicy Chicken Lollipop is rich in protein from chicken, essential for muscle repair and growth. The use of besan and rice flour enhances fiber content, aiding digestion. Spices like turmeric and ginger offer anti-inflammatory properties, while curd supplies probiotics for gut health. Shallow frying reduces unnecessary fat intake, making this snack suitable for balanced diets. Vitamins B6 and B12 from chicken, and antioxidants from coriander, add to the dish’s nutritional profile.

Pro Tips

💡Tip 1: Marinate chicken overnight for maximum flavor and tenderness.
💡Tip 2: Adding a pinch of ajwain (carom seeds) to the batter aids digestion.
💡Tip 3: Use Kashmiri chili powder for bright color without excessive heat.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a tawa or air fryer for best results; avoid microwaving to maintain crispness.

Best served: Lunch