Chicken Lollipop / Mock Drumsticks

"............spiced pulled back chicken winglets."

Chicken lollipops has always stayed among the top list of yummy appetisers while visiting an Indian restuarant. But I always shyed away from the idea of making it at home as sometimes you get to a notion that some stuffs are meant only by a professional chef. Its was the Matha Steward Show that got me on my spritis to give this sizzling appetised a try.

You'll Need...

Chicken Winglets.... 1 lb

Chilli Powder... 1 tbsp

Turmeric Powder... 1/2 tsp

Ketchup... 1 tsp

Salt... to taste.

Egg White, lightly beaten... 2 no:s

Bread Crumbs... 1 cup

Oil... for deep frying

Here Is How...

1. In a large non-reactive mixing bowl, combine the ingredients for chilli powder to salt to make up the marinade. Set aside.

2. Cut the wind as the two joints to yield three pieces and discard the tip portions of the wings. Wash chicken and pat dry with paper towels. With a sharp knife, loosen the meat around the middle joint & push the meat down gently, scrapping the bone, to about three-forths of the length. Turn the meat inside out around the big joint to form a "drumstick".

3. Transfer the chicken in to the marinate pan and toss to combine well. Cover with plastic wrap and marinate the chicken in the refrigerator for one to two hous, or overnight.

4. In a small bowl, place egg whites with a pinch of salt and beat until smooth. Place bread crumbs into another small bowl. Dip the pieces of chicken into the egg mixture and then in the mixturebread crumbs. Allow your chicken to sit at room temperature for about 10 minutes before frying.

5. Meanwhile, pour enough oil in to a deep skillet and set over medium-high heat and deep fry the "drumsticks" till crispy & golden brown. For heatier cooking options, either arrange the "drumsticks" in a large baking tray & bake for about 25-30 minutes in a 400F oven until crispy & golden brown or grill the "drumsticks" over hot coal for 8-10 minutes, until golden brown, or . Serve with desired dipping sauce.