Chicken Lips

Ingredients

• 1 pinch ground pepper 
• 1  chicken crushed
• 1 pinch chives minced
• 3 cups cooking oil 
• 1 dash hot sauce such as cholula
• 2 tablespoons kosher salt 
• 1  lime 
• 1 serving chicken broth 
• 1  dozens oysters fresh
• 1 serving pepper black
• 1  skin-on chicken drumsticks cut into 3-inch pieces
• 1  sacremento tomato juice 
• 0.5 ounce tequila chilled

Equipment

• sauce pan
• mortar and pestle

Directions

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.
2. Drain and cool. Reserve some chicken crackling for garnish.
3. In a spice grinder or mortar and pestle, grind enough chicken crackling to make 2 tablespoons.
4. Combine with kosher salt, cayenne pepper, and freshly cracked black pepper to taste.
5. Run a wedge of lime along the rim of a Champagne flute. Press the flute into the chicken salt rim.
6. 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.
7. Garnish with chicken crackling and chives and serve cold.