Chicken Lollipop made from chicken drumsticks with extra crispy skin! You can use store bought chicken lollipops, regular chicken drumsticks, or follow my how-to French drumsticks in the step-by-step guide for the best lollipop chicken legs!
(Optional) If you are making the lollipops from scratch, prepare the chicken drumsticks and slice them into lollipops. See detailed instructions in the blog post under the How to French drumsticks section.
In a small bowl, combine the seasonings from salt to pepper. Mix well.
Place the chicken lollipops on a large plate. Use one hand to hold the drumstick and the other hand (the clean hand) to grab the spices and season the chickens one by one.
Gently squeeze the chicken using the hand that’s holding the drumstick to help them adhere. You’ll have extra spices left and we will use them for garnish sprinkles.
Preheat your air fryer to 380F. Place the lollipops into the basket with some space between them and spray with oil.
Air fryer at 380F for 20 minutes, open the basket, flip, and cook for an additional 8 minutes. The chicken should be cooked through and golden brown on the outside. The internal temperature at the thickest part should reach at least 175F.
To serve, transfer the lollipops to a large serving plate. Sprinkle with extra dry spices and serve with lemon wedges on the side. Serve warm.
Notes
Oven method: Bake at 400°F for 30 minutes on the middle rack, turning the baking sheet pan around halfway through. Increase the oven to 420°F for an extra 10 to 15 minutes or until the chicken pop skin is crispy.
You don’t need to French the drumsticks in order to make this recipe.
You can use store-bought lollipops or use regular drumsticks to make the dish.
Frenching the drumsticks allows them to be presented in a nice and elegant lollipop shape, and makes them easier to grab and eat.