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.