Chicken Lips

Chicken Lips
  • Yield:makes 1 oyster shooter
  • Active time:15 minutes
  • Total time:15 minutes

[Photograph: Melody Fury]

This oyster shooter goes over the top with chicken cracklings and a chicken salt rim. At Lucy's, they use local Dripping Springs Vodka or El Jimador Tequila.

Recipe from Jerry Reid of Lucy's Fried Chicken in Austin, Texas.

Get more Texan cocktail recipes from Lucy's Fried Chicken here »

Ingredients

  • For the chicken salt rim and cracklings:
  • Chicken skin from 1 chicken, cut into 3-inch pieces
  • 3 cups cooking oil
  • 2 tablespoons kosher salt
  • Pinch cayenne pepper
  • Freshly cracked black pepper
  • For the oyster shooter:
  • Chicken salt rim
  • 1/2 ounce chilled vodka or tequila
  • 1 fresh oyster, shucked
  • 1 barspoon tomato juice
  • 1 dash hot sauce, such as Cholula
  • 1 lime
  • 1 barspoon crushed chicken crackling
  • 1 pinch minced chives

Directions

  1. 1.

    To make the chicken salt rim, heat the cooking oil in a small saucepan until it reaches 300°F. Carefully deep fry chicken skin in batches until golden brown and crispy. Drain and cool. Reserve some chicken crackling for garnish.

  2. 2.

    In a spice grinder or mortar and pestle, grind enough chicken crackling to make 2 tablespoons. Combine with kosher salt, cayenne pepper, and freshly cracked black pepper to taste.

  3. 3.

    Run a wedge of lime along the rim of a Champagne flute. Press the flute into the chicken salt rim.

  4. 4.

    To make the oyster shooter, build layers in the flute in this order: vodka or tequila, raw oyster, tomato juice, hot sauce, 1 squeeze of lime juice. Garnish with chicken crackling and chives and serve cold.

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