Sunday, January 27, 2008

Lollipop, Lollipop, oh, Lolly Lolly Lolly...

Okay, I couldn't help it... I'm notorious for having songs stick around in my head for days on end without an apparent reason! This one popped in after watching (what else?) Food TV Canada with Andrew last Friday, where on This Food That Wine they made lemony chicken lollipops (recipe here). Andrew was making some "yummy sounds" as we watched it and I knew they were onto something. However, the recipe they had, while good I'm sure, was lacking something... I wasn't sure exactly what, but I knew I could jazz up the basic idea and give it a bit more oomph. As soon as I can get my hands on some panko (looks like a time for a trip to the St. Lawrence Market!) I will be force-feeding this recipe to the honey, possibly after one of his hellish night shifts baking over at Timmy's when he's mostly incoherent (tee hee!). For now, here's what I came up with, and if anyone gets a chance to try it before me give me a shout to let me know how you fared!!

Lemon-Pepper Chicken Pops
Makes 24
12 whole chicken tenders, cut widthwise in half
1 cup brown rice flour
1 cup Panko bread crumbs
4 egg whites, lightly beaten
Grated zest of 1/2 lemon
1/2 tbsp coarsely ground black pepper
3 Tbsp canola oil
Juice of 2 lemons
24 Short bamboo sticks

  1. Preheat oven to 200F.
  2. Place flour, breadcrumbs, and eggs into individual bowls.
  3. Add lemon zest to the bowl of panko and the pepper with the egg whites, mixing each lightly until evenly distributed.
  4. Coat the chicken pieces in the following order: dip the chicken piece into flour, shaking off excess, then dip into the egg mixture to coat, and finally dip the chicken into Panko, coating well and making sure to shake off the excess.
  5. Place onto a parchment lined tray and repeat with remaining chicken.
  6. Place a large, high-sided pan over medium high heat.
  7. Add vegetable oil to the warmed pan and allow to heat thoroughly.
  8. Place 4-5 chicken pieces in the pan and allow them to cook (without touching) 1 minute.
  9. Flip and cook other side 1 minute.
  10. Add 1 tablespoon of lemon juice to the pan and toss the chicken with the juice.
  11. Remove chicken and place on a paper towel lined tray.
  12. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
  13. Repeat the same process until all the chicken pieces are cooked.
  14. To serve, place one piece of chicken on each bamboo stick.
Amount Per Serving
Calories: 118.4
Total Fat: 2.6 g
Cholesterol: 34.2 mg
Sodium: 53.7 mg
Total Carbs: 7.7 g
Dietary Fiber: 0.3 g
Protein: 15.1 g

1 comment :

Bellini Valli said...

I love these. I have made chicken lollipops before..they are as varied as your imagination!!!