Cheesy Chicken Lips
Get ready to elevate your appetizer game with these irresistible *Cheesy Chicken Lips*! This crowd-pleasing recipe combines tender strips of chicken, coated in a triple-layer of seasoned flour, spiced egg wash, and a crispy panko-crumb mixture infused with sharp cheddar and parmesan cheese. Each bite delivers the perfect balance of crunch, juiciness, and cheesy decadence. Lightly fried to golden perfection and served alongside creamy ranch or tangy blue cheese dressing, these savory bites are perfect for game days, family gatherings, or anytime you’re in the mood for comfort food with a twist. Optional hot sauce in the batter adds a hint of heat for spice lovers. Ideal for sharing (or not), this quick recipe comes together in just 35 minutes, making it a must-try for your next snack or appetizer craving!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 2 cups vegetable oil
- 2 tablespoons hot sauce (optional)
- 0.5 cup ranch or blue cheese dressing
Instructions
Cut the chicken breasts into thin strips, roughly 3 inches long and 1 inch wide. Pat dry with paper towels and set aside.
In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, beat the eggs until smooth. If desired, add the optional hot sauce to the eggs for a spicy kick.
In a third shallow dish, combine the panko breadcrumbs, parmesan cheese, and sharp cheddar cheese. Mix until well combined.
Coat each chicken strip in the seasoned flour, shaking off any excess. Then dip the strip into the beaten eggs, ensuring it is fully coated. Finally, press the strip into the breadcrumb and cheese mixture, ensuring an even coating.
Place the coated chicken strips on a baking sheet or plate while you prepare the rest.
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil’s readiness by dropping a small piece of breadcrumb into the oil—if it sizzles, the oil is ready.
Carefully lower the chicken strips into the hot oil in batches to avoid overcrowding. Fry for 3–4 minutes on each side, or until golden brown and fully cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oil and place on a plate lined with paper towels to drain any excess oil.
Serve immediately with ranch or blue cheese dressing for dipping. Enjoy your crispy, cheesy Chicken Lips!
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 67.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 391 mg | 30% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
