Panko Chicken Lollipops

To make crispy panko chicken lollipops, start by seasoning chicken breast strips with salt and pepper. Roll them into balls, then coat each ball in flour, whisked eggs, and panko breadcrumbs. Deep fry the coated chicken balls in hot sunflower oil until golden brown and cooked through. Finally, insert a bamboo skewer into each ball to create the lollipop shape.

If you're looking for dietary substitutions, you can use gluten-free breadcrumbs instead of panko for a gluten-free version. For a lower-calorie option, consider baking the chicken lollipops instead of deep frying. You can also substitute chicken breast with turkey or tofu for a different protein source.

To store leftover panko chicken lollipops, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until heated through to maintain their crispiness.

Panko chicken lollipops pair well with a variety of sides. Consider serving them with a fresh salad, coleslaw, or sweet potato fries for a complete meal. You can also add some dipping sauces like BBQ or ranch for extra flavor.

Yes, you can use other oils for frying panko chicken lollipops. While sunflower oil is great for deep frying due to its high smoke point, you can also use canola oil, vegetable oil, or peanut oil as alternatives. Just ensure the oil is suitable for high-temperature cooking.