-Start off by prepping your drum legs and turning them into lollipops. 1 1/2” below the knuckle cut with a chef's knife and then pop the excess skin, meat and tendons over the knuckle, trim as necessary. At this point, push all of the remaining chicken down to form the lollipop.
-In a mixing bowl, add your seasonings into the bowl and mix. Kosher salt, black peppercorns (crushed), garlic powder and coriander. Now, put your lollipops into a mixing bowl and add the avocado oil. Toss to coat the chicken lollipops. Add the seasoning and season generously.
-In a separate bowl, add the two cups of panko and coat each drum leg generously.
-Set your smoker up at 325 degrees with apple wood chunks. Once it reches that temp, place the lollipop chicken drum legs in the smoker. Smoker for about 45-50 mins. The internal temp should hit 150 degrees before you remove them for frying.
-While the chicken is smoking, and 30 mins has expired, make your Lemon Pepper Sauce. In a medium saucepan, add the melted butter, lemon juice, dijon mustard, lemon zest, thyme and crushed peppercorns. Whisk together and place to the side.
-Get a frying pan over medium heat, or 350 degrees, using peanut oil.
-Fry each lollipop chicken drum leg separately for 3 mins per. When you finish frying them, place them on a paper towel so the oil can drain.
-Place the lollipops in a large mixing bowl and add the lemon pepper sauce, sauce N toss.
-Serve and enjoy with family and friends!
