Chicken lollipops

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These chicken lollipops take simple chicken nuggets to a new level, as Bruno Loubet uses crunchy peanuts for the coating and serves with a herb mayonnaise and some refreshing watermelon. A great party snack for kids, these could also be taken on a picnic.

First published in 2015




Chicken lollipop

Herb mayonnaise

To serve


  • Skewers


Slice the 2 chicken breasts lengthways and then season with salt and pepper. Roll in the flour - making sure to cover all the meat
Whisk the milk and egg together. Dip the chicken in the egg wash and then roll in the peanuts - making sure the chicken is fully coated
  • 2 tbsp of skimmed milk
  • 1 egg
  • 5 tbsp of peanuts, finely chopped
Place a frying pan over a low-medium heat and add the oil. Once hot, cook the chicken until evenly coloured and cooked through
  • 3 tbsp of vegetable oil
Pierce the chicken strips onto the skewers to create the lollipops. Set aside
For the herb mayonnaise, chop all the herbs roughly. In a large bowl, combine the herbs, mayonnaise and mint sauce and mix well
Serve the chicken lollipops alongside the mayonnaise dip and some wedges of watermelon
First published in 2015

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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