If you find yourself in Burlington, IA.. you gotta stop in and get some Chicken Lips from Lips2Go. Best d*** boneless buffalo wings you'll ever have. Wanna make em yourself, here's a recipe, but they're not the same:
2 pounds voluptuous chicken breasts
2 pounds flour
1 quart buttermilk
2 tablespoons kosher salt
¼ cup black pepper
Hot Lip Sauce
Food Guru's Blue Cheese Dressing
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. 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 cooking.
Heat fryer oil in a large skillet, pot, Fry Daddy or outdoor cooker to 350 degrees. 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 Food Guru's Blue Cheese Dressing on the side.
Hot Lip Sauce
1 pound butter
2 cups Frank's Original Hot Sauce
1 tablespoon granulated garlic
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 and slowly pour the hot sauce through the hole until incorporated. The sauce should be bright orange and become emulsified or slightly thick. Add the garlic 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.
Or if you wanna make Chicken Lip Dip, which is pretty bad@ss also, here's that recipe:
Ingredients:
2 8 oz blocks cream cheese*
3 cans chicken (you can add more if you want more chicken chunks)
3/4 Cup Franks Hot Sauce
1 Cup Ranch Dip* (already mixed together – find it by the sour cream at the
store)
1 Cup shredded cheddar cheese*
Directions:
Mix all ingredients together and bake at 350 for 30 min. or until it bubbles. I usually sprinkle some extra cheddar cheese on top during the last few minutes of baking time.
