Chicken Lips

Yep – you read it right. Chicken Lips.

Tanner’s Sports Bar has Chicken Lips on their menu. Breaded, boneless chicken taken a step further. Tanner’s offers five other battered options and two without batter – Original Battered, Garlic Pepper Battered, Charred and Blackened (no batter), Charred Teriyaki (no batter), Battered and Buffaloed, Battered Buffaloed and Charred, Battered and BBQ, and Battered and Blair.

But what exactly is a chicken lip? Chicken tenders made from skinless, boneless chicken breasts.

Sounds good to me!

They don’t share their recipes – BUT Food Guru does –

Lips:
2 pounds chicken breasts
2 pounds flour
1 quart buttermilk
3 teaspoons kosher salt
3 teaspoons black pepper
Hot Lip Sauce
1 pound butter
2 cups Frank’s Original Hot Sauce
1 teaspoon granulated garlic
Food Guru’s Blue Cheese Dressing
1 quart mayonnaise
1/2 cup buttermilk
2 ounces Budweiser
1 teaspoon garlic powder
1 teaspoon white pepper
1 tablespoon chopped parsley
1.25 cups blue cheese crumbles
Prepare the chicken:
Wash chicken thoroughly, place on a cutting board and remove any fat or skin. Cut the chicken into long strips about as thick as your thumb.
Breading the chicken:
Place three medium-sized bowls on the counter. Fill the first with flour, the second with buttermilk and the third with flour again. Season all three bowls with salt and pepper. Dip the chicken a few strips at a time into the flour, then the buttermilk, then the second bowl of flour. Coat the chicken well in each stage. Place the coated chicken on a cookie sheet as they are breaded and reserve until ready to cook. Place breaded chicken in the fridge for an hour before frying.
Frying:
Heat fryer oil in a large skillet, pot, Fry Daddy or outdoor cooker to 350 degrees.
Re-Roll the lips in flour again just before frying
Fry the Lips in batches until they reach an internal temperature of 165 degrees.
Place them on a platter lined with paper towels and keep warm until ready to serve.
To Serve:
Dip the Lips into Hot Lip Sauce and place on a serving platter.
Serve immediately with Budweiser Blue Cheese Dressing on the side.
Hot Lip Sauce
Melt the butter in a saucepan; do not allow it to boil.
Pour the melted butter directly into a blender.
Turn the blender on high, remembering to put the lid on first.
Remove the stopper from the lid of the blender
Slowly pour the hot sauce through the hole until incorporated.
The sauce should be bright orange and become emulsified or slightly thick.
Season with garlic powder and blend again for about 30 seconds.
If you have any left over sauce, pour it into a jug and keep it at room temperature. Do not refrigerate.
Hot Lip Sauce will keep in an airtight container for up to three days.
Food Guru’s Budweiser Blue Cheese Dressing
Put all ingredients except the blue cheese in a large bowl and whisk together.
Add the blue cheese crumbles and fold in lightly. The dressing should be chunky.

Just More Chicken Lip recipes:
skinless chicken breasts
buttermilk
flour
1/2 cup hot sauce
1 tsp. minced garlic
1 cup butter
Slice chicken into 1" slices. Dip in flour, buttermilk, & flour again. Fry until brown. Drain on paper towel. While cooking, melt butter; add garlic & hot sauce. Blend well. Pour sauce over the lips on serving platter. Serve with dressing. Rivals the real thing!



Chicken Lip Dip
• 2 packages cream cheese (8 ounce pkg)
• 3/4 cup Franks Louisiana Hot Sauce (or any hot sauce)
• 2 cups cooked, shredded chicken (or 2 cups canned chicken)
• 1 cup Hidden Valley Ranch dressing
• 1 1/2 cups shredded cheddar cheese

Soften cream cheese in microwave. Add the rest of the ingredients and stir together. Heat in the microwave to heat through thoroughly. Keep warm in a crock pot. Serve with tortilla chips.



Cheesy Chicken Lips
• 1 (16 ounce) package egg roll wraps
• 2 cups chicken (rotisserie, deboned)
• 1 (8 ounce) package cream cheese (softened)
• 2 cups sharp cheddar cheese (shreaded)
• 1 cup green onion (tops and whites, sliced thin)
• 1⁄2 cup sour cream
• 1⁄2 cup salsa
•
• • In a mixing bowl, combine chicken, cream cheese, sharp cheese and green onions.
• • In a smaller bowl, mix sour cream and salsa. Set aside to use as dip later.
• • Heat deep fryer or oil to 350.
• • Prep egg roll wrappers. Place 2 to 3 tablespoons of filling in each wrapper.
• • Roll each wrapper and seal edges with water.
• • Drop finished rolls in fryer.
• • Fry for 2 to 3 mins - till golden brown and till the roll floats.
• • Drain finished rolls on paper towel.
• • Serve hot with Sour Cream Dipping Sauce.


Sour Cream Thyme Dipping Sauce

• 1 (8 ounce) container sour cream
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1 tablespoon thyme
• 1⁄4 teaspoon garlic salt
Combine.


Chicken Lips

2 lbs. boneless chicken breasts
4 c. flour
1 qt. buttermilk
2 T. salt
4 T. black pepper
Hot Lip Sauce
1 lb. butter
2 c. hot sauce (Frank's)
1 T. granulated garlic
Blue Cheese Dressing
1 pt. heavy mayonnaise
1/3 c. buttermilk
1 tsp. granulated garlic
1 tsp. white pepper
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 T. chopped parsley
1 lb. Maytag blue cheese crumbles

8 servings or 16 appetizer servings
Buy fresh boneless chicken breasts, wash thoroughly and place on a cutting board; use a sharp knife to remove any fat or skin. Cut chicken into long strips about 1/2 inch thick. Put the flour into a bowl and season it with salt and pepper. Pour the buttermilk into another bowl. Dip the chicken a few strips at a time into the flour, then buttermilk, then back to the flour. Coat well in each stage. Place them on a platter as they are breaded and reserve until cooking. Heat frying oil in a large fryer (350Ί). Fry the lips in batches and place them on a platter lined with paper towels. Dip the lips into the hot lip sauce and put onto a serving platter. Serve immediately with Blue Cheese Dressing on the side.

Hot Lip Sauce: Melt the butter in a pan large enough to hold it, do not allow it to boil. Pour the butter into a blender. Turn blender on to high. Slowly pour in hot sauce until it is incorporated, the sauce should be bright orange and slightly thick. Add garlic and blend for about 30 seconds.

Blue Cheese Dressing: Put everything except the blue cheese into a large bowl, mix well. Add the blue cheese and lightly stir in.
NOTE – Coating is good on shrimp too!

Chicken Lips
• 3 pounds fresh or frozen chicken breast tenderloins
• Peanut oil or other vegetable oil for deep-fat frying
• 4 cups all-purpose flour
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 3 cups buttermilk
• 1 recipe Cayenne-Butter Sauce
• Bottled blue cheese or ranch salad dressing, or 1 recipe Creamy Parmesan Dressing (optional)
1. Thaw chicken, if frozen. In a deep-fat fryer or large deep saucepan heat oil to 365 degrees F.
2. Meanwhile, in a large bowl stir together flour, garlic salt, and pepper; transfer half of the mixture to another bowl. Pour buttermilk into a medium bowl. Dip chicken into buttermilk, allowing excess to drip off. Dip into flour mixture, turning to coat. (When flour mixture in first bowl clumps too much, discard and use the flour mixture in second bowl.)
3. Fry chicken, one-fourth at a time, in hot oil about 5 minutes or until coating is golden brown and chicken is no longer pink. Remove chicken and drain on paper towels. Keep warm on a baking sheet in a 200 degrees F oven while frying the remaining chicken.
4. Serve chicken with Cayenne-Butter Sauce and, if desired, salad dressing.
Creamy Parmesan Dressing
• 3/4 cup mayonnaise or salad dressing
• 1/4 cup sour cream
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons white wine vinegar or white vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon coarse ground black pepper (optional)
1. In a small bowl stir together mayonnaise, sour cream, Parmesan cheese, vinegar, garlic, Italian seasoning, and, if desired, black pepper.


Chicken Lips with 5-Spice Dipping Sauce

• Ύ c. panko (Japanese-style bread crumbs)
• 2 tbsp. sesame seeds
• 1 large egg white
• 1 tsp. Chinese five-spice powder
• ½ tsp. salt
• 1 lb. chicken-breast tenders
• 1 tbsp. olive oil
• 1 small onion
• ½ c. ketchup
• 1 tbsp. brown sugar
• 1½ tsp. cider vinegar
• 1½ tsp. Worcestershire sauce
1. Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over.
3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.


Baked Chicken Lips
• 1 large egg
• 1 lb. chicken tenders
• 1 c. finely crushed baked potato chips
• Ύ tsp. paprika
• Ό tsp. salt
•
• • Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup). Lightly coat with nonstick spray.
• • Make Chicken Fingers: Beat egg in a shallow bowl with a fork until frothy. Add tenders and toss to coat. In another bowl, mix crushed chips, paprika and salt. Add tenders, a few at a time, and toss with a fork to coat. Place on prepared baking sheet.
• • Bake 10 minutes or until chicken is cooked through.

Create! And Enjoy!