Begin by prepping your oil in a deep-fryer or heavy-bottomed pot, heating it to 180°C (350°F).
Pat the chicken drumettes dry with paper towels, then season lightly with salt and pepper for flavor.
In a mixing bowl, whisk together the flour, garlic powder, paprika, and egg. Gradually add cold water, stirring until the batter is thick but smooth, similar to pancake batter.
Dip each chicken piece into the batter, ensuring it’s evenly coated, then let the excess drip off.
Next, roll the battered chicken in panko breadcrumbs, pressing gently to adhere the crumbs firmly. Shape the tip of each drumette to create a lollipop handle, pressing the meat down slightly on one side to expose the bone.
Carefully lower the shaped chicken into the hot oil using tongs, working in small batches to avoid overcrowding.
Fry the chicken for 8–10 minutes, turning occasionally, until the outside is deep golden and crispy, and the internal temperature reaches 75°C (165°F).
Use tongs to remove the chicken from the oil and place on a wire rack to drain excess oil, letting them rest for a few minutes.
If desired, brush the hot chicken lollipops with a mixture of honey and soy sauce or your favorite glaze for extra shine and sweetness.
Serve immediately while crispy and hot, with your preferred dipping sauces and enjoy the satisfying crunch and tender meat.
