Hot Lips Chicken Recipes

TENNESSEE HOT FRIED CHICKEN TENDERS

Tennessee Hot Fried Chicken Tenders image

Spicy chicken tenders are the foodie trend that's on everyone's lips, and for good reason. With so much flavor and a beautiful crunch to take the taste further, this Nashville hot chicken tender recipe is a must-have on your table. They're easy to make too, so they're the perfect meal when you have a lot on your plate. Enjoy this spicy fried chicken tenders recipe for all the crunch, all the texture, and all the flavor-packed in each delicious bite. They're the trendiest treats you'll eat today!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 package (14 oz) uncooked chicken tenders (not breaded)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Gold Medal™ all-purpose flour
1/2 cup buttermilk
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
2 cups vegetable oil
3 tablespoons butter
1 teaspoon paprika
1/2 to 1 teaspoon ground red pepper (cayenne)
1/4 teaspoon garlic powder

Steps:

Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

Nutrition Facts : Calories 450, Carbohydrate 13 g, Cholesterol 80 mg, Fat 6 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g

HOT LIPS

Hot Lips image

Make and share this Hot Lips recipe from Food.com.

Provided by mrsrexy

Categories Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 ounce dr. mcgillicuddy's fireball cinnamon schnapps
5 -6 ounces cranberry-raspberry juice, cocktail
ice, as desired

Steps:

Add all ingredients to large tall glass.
Enjoy!
Can add more of less of the schnapps and cocktail and ice to suit personal tastes!

Nutrition Facts :

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories Mexican Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. 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 and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories Mexican Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. 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 and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories Mexican Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. 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 and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

TOO HOT LIPS CHICKEN

Too Hot Lips Chicken image

Provided by My Food and Family

Categories Home

Time 1h10m

Number Of Ingredients 13

Ingredients

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

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

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories Mexican Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. 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 and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

HOT LIPS CHICKEN

Hot Lips Chicken image

Tortilla chips form the crust for this bell pepper, onion, creamy soup, hot sauce and Mexican cheese casserole. This dish isn't as hot as it appears......serve with extra chips on the side for an entire meal!

Provided by Patty

Categories Mexican Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 (13.5 ounce) package nacho-flavor tortilla chips, crushed
4 boneless chicken breast halves, cooked and shredded
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
3 tomatoes, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can hot enchilada sauce
¾ cup water
2 cups shredded Mexican-style cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread the crushed chips in the bottom of a 9x13 inch baking dish to form crust. Layer shredded chicken on top. 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 and water. Pour this mixture over all and top with cheese.
Bake in the preheated oven for 25 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 43.9 g, Cholesterol 129.7 mg, Fat 38.5 g, Fiber 3.4 g, Protein 44.8 g, SaturatedFat 13.6 g, Sodium 1494.7 mg, Sugar 7.3 g

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