Chicken Lips

Chicken Lips

3 lbs. fresh or frozen chicken breast tenderloins. If not available, make your own, Cut each skinless, boneless chicken breast into four lengthwise strips)

Peanut oil or other vegetable oil for deep fat frying

4 cups flour

2 t. garlic salt

1 t. ground black pepper

3 cups buttermilk

Cayenne Butter sauce, recipe follows

Bottled blue cheese or ranch salad dressing or Creamy Parmesan Dressing, optional

Thaw chicken if frozen. In deep fat fryer or large deep pan, heat oil to 365. Meanwhile, in 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. Fry chicken, one forth 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 baking sheet in 200 oven while frying the remaining chicken. Serve chicken pieces with Cayenne Butter sauce and if desired, salad dressing. Makes 10 to 12 servings.

Cayenne Butter Sauce:

In blender, mix 1 cup bottled cayenne pepper sauce (Frank’s Red Hot) and 2/3 cup melted butter. Cover and blend about 1 minute or until slightly thickened.

Creamy Parmesan Dressing: In small bowl, stir together 3/4 cup mayonnaise or salad dressing, 1/4 cup sour cream, 3 T. grated Parmesan cheese, 2 t. white wine vinegar or white vinegar, 1 clove garlic, minced, 1/2 t. dried Italian seasoning, crushed and if desired, 1/4 t. coarse ground black pepper.

Source: Appetizers