Tuesday, June 14, 2011

Chicken Lips


Lips breading & batter

3lbs      boneless skinless chicken breast, cut into long strips about as thick as your thumb
1c        all-purpose flour
½t        black pepper
¼t        paprika
¼t        cayenne pepper
½t        salt
½t        garlic powder
2          eggs
2c        milk or buttermilk
6c        vegetable oil –heated to 375°

Hot Sauce

½c       butter or margarine
½c       Louisiana Hot Sauce
1T        white vinegar
¼t        celery seed
¼t        cayenne pepper
¼t        crushed red pepper
½t        garlic powder
¼t        Worcestershire sauce
2t         Tabasco sauce
(Or cheat like I do most days and buy a bottle of wing sauce like "Wings n' Things" from Cookies or Hooter's Wing Sauce.)

Lips instructions:
1. Combine flour and spices in a large bowl with a lid and in another bowl whisk together eggs and milk
3. Two or three pieces at a time, dunk chicken into milk mix coating completely before tossing in breading mix.
4. Put lid on breading mix bowl and shake your lips until they’re well coated.
5. Repeat steps 3 and 4 (carefully!)
6. After double-coating the lips, deep fry them for about 5-7 mins until golden brown and drain on paper towels or newspapers.

Sauce instructions:
1. Heat butter until barely melted, put it in a blender and add remaining ingredients.
2. Blend until mix turns a light, frothy orange color.
3. Heat in the microwave or on stove top until warm and bubbly.
(Or again…crack open that bottle of Wing Sauce and mix it with about a ½ C of ranch dressing – depending on how much of a weenie you are)

Place lips in a large container and pour sauce over them, coating completely. Gently shake the lips around in the sauce until they’re covered. Get yourself a big glass of sweet tea, a bottle of Tums and dig in!

Perfect with beer ranch dressing.

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