Hot Lips Chicken Recipes

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LIP-SMACKIN' BBQ CHICKEN

The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 12



Lip-Smackin' BBQ Chicken image

Steps:

  • In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

CHEF JOHN'S NASHVILLE HOT CHICKEN

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17



Chef John's Nashville Hot Chicken image

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

TOO HOT LIPS CHICKEN

Provided by My Food and Family

Categories     Home

Time 1h10m

Number Of Ingredients 13



Too Hot Lips Chicken image

Steps:

  • 1. Preheat oven to 350 degrees F. Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. Sprinkle some of the shredded cheese on top.
  • 2. In a small bowl mix together the yellow bell pepper, red bell pepper, onion and tomatoes and spread this mixture on top of chicken. In a separate bowl mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce, chilies, Ro*Tel Diced Tomatoes & Chilies and water. Pour this mixture over all and top with cheese.
  • 3. Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 bag (10.5 oz.) Sherer`s Jalapeño Potato chips, crushed
4 boneless chicken breast halves, cooked and shredded or 2 lb. ground chuck, cooked
2 cups Kraft Shredded Mexican-Style Cheese, divided
1 cup yellow bell pepper, chopped
1 cup red bell pepper, chopped
1 cup onion, chopped
2 cups tomatoes, chopped
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (10.75 oz.) condensed cream of chicken soup
1 can (10 oz.) hot enchilada sauce
1 sm. can chopped green chiles
1 can (10 oz.) Ro*Tel Diced Tomatoes & Chilies
3/4 cup water

CHEESY CHICKEN LIPS

Tender rotisserie chicken, sharp cheddar cheese, spring onions and seasonings come together to make an outstanding appetizer or even a main course!

Provided by Badwolf

Categories     Chicken

Time 45m

Yield 12-16 rolls, 8 serving(s)

Number Of Ingredients 7



Cheesy Chicken Lips image

Steps:

  • 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.

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

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