Chicken Lollipops

“Rainy days and Mondays always get me down.” ---The Carpenters

Not for me.  For one it’s summer.  Secondly, I was busy with household chores today.  For some reason I decided to skip the chores during the weekend and decided to do them today.  For dinner, I decided to make this not so easy dish.

You can make this with just about any marinade you can come up with.  For starters, here’s a quick and easy one.  Feel free to substitute.  What made this dish somewhat difficult to prepare is turning the chicken meat inside out.  Make sure you have a sharp knife, and be extra careful with the knife as you go around the chicken.  Since the chicken skin is not taut, it has the tendency to just roll under the knife.  If you have a quicker way of doing it, please let me know.  As they say, there are many ways to skin a….in this case…a chicken.    -GG-

Ingredients:

1 pack of chicken drumettes (about 8 pieces)

¼ cup soy sauce          

1 ½ tablespoons lemon juice

4 teaspoons brown sugar

3 tablespoons flour

Ground pepper

Procedure:

1.  Combine soy sauce, lemon and brown sugar.  Marinate the chicken in the soy sauce mixture for 15 minutes on each side.

2.  Hold the drumette at the smaller part of the bone.  Cut the skin and ligament all the way around.  Push the chicken meat all the way down and flip it over to form a ball over the other end of the chicken bone.  Marinate again for 15 minutes on each side

3.  Remove the chicken from the marinade.  Sprinkle with black pepper all around.  Coat the entire ball with flour.  Deep fry  until golden brown or bake at 350 degrees F for about 25 to 30 minutes.

Marinate the chicken for 15 minutes on each side.

Hold the chicken at the smaller end of the bone and cut the skin all around.

Pull down the meat to the other end and flip inside out and over, just like folding socks down your ankle.

Marinate the chicken lollipops for 15 minutes on each side again before cooking.