I use large voluptuous chicken breasts! 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.
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.
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.