3.7/5 rating (39 votes)

Chicken Pops

Chicken wings in batter

  • Heat Medium
  • Serves 6
  • Dietary Info LACTOSE-FREE
  • Prep 20 mins
  • Marinade 20 mins
  • Cook 10 mins
Chicken Pops

Hari says

I have seen many versions of this dish from using minced chicken balls with carrots sticks as the lollipop right through to using a whole chicken drumsticks. These are all great but I think using wings makes this that little bit more delicate.

As with everything that is special there is a bit of work needed and in this case preparing the wings which can be a bit of a fiddly job. It might even be worth making friends with your butcher as I am sure they would be more then willing to prep the wings for you.

Once prepped the chicken is left in a flavoured Indian batter to soak up some zingy flavours and warming spices. Once fried these little chicken bites make a delicious finger food that your guests will marvel at. I have tried them with a number of different spices but for this recipe it's all about the gentle aniseed flavour of fennel which lifts the crispy coating making them a little more special.

  • Ingredients
  • Method
  • 24 chicken wings
  • oil to deep fry
  • 100g plain flour
  • 50g corn flour
  • 4 cloves of garlic
  • 4 cm fresh ginger
  • 1 tsp kashmiri chilli powder
  • 2 green chillies
  • 1 tsp salt
  • 1 tsp fennel seeds
  • 1 heaped tsp garam masala
  • juice of 2 lemons 
  • a little water


  1. Prepare the chicken by cutting the wing at the joint and scraping all the meat down to the end so the bone is clean.
  2. Blitz the ginger, garlic and chillies and empty into a bowl
  3. Sieve the flour into the bowl and add the salt, fennel seeds, garam masala and lemon juice.
  4. Whisk the mixture to get a lovely smooth batter. If it is too dry add a splash of water. You are looking for a lovely thick batter that will coat the chicken.
  5. Add the chicken to the batter and leave it to marinade for about 20 minutes
  6. Heat oil in a heavy based pan to about 180ºC
  7. Deep fry the chicken for about 8 minutes until the pops are a wonderful golden brown colour.
  8. Remove and drain on some kitchen roll. They should be lovely and crisp, make sure they are cooked through before serving.

Nutritional information

Typical values* per Serving
Fat (g)9.8
of which saturates (g)2.7
Carbohydrates (g)8.2
of which sugars (g)2.2
Fibre (g)0.2
Protein (g)17
Salt (mg)0.87
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • shivika


    27 April 2019 at 17:23 |
    Thanks for sharing this Chicken pop recipe. In summers its not safe to eat outside food much, for recipe will definitely help me to make and eat tasty hotel style food at home.


    • Hari Ghotra

      Hari Ghotra

      30 April 2019 at 06:36 |
      Hi Shivika - really happy to read that this will help you cook the dishes you love at home. Pease let me know what you think. Thanks Hari


  • Hari


    20 March 2015 at 10:41 |
    Hi Melinda
    Yes mine too - they are fun and delicious! Let me know if you give them a go.


  • Melinda @ RecipeFiction

    Melinda @ RecipeFiction

    20 March 2015 at 00:11 |
    This is my kind of pop. These look so delicious. Yum.


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