Red velvet fried chicken
It may seem an unlikely combination, but aren't those sometimes the best meals? Fried chicken and red velvet cake complement each other in this memorable dinner that is bursting with great and unique flavors.
The smell of frying chicken and frying cake is phenomenal, and it really isn’t too much harder than your typical fried chicken. Instead of the usual breading for fried chicken, a red velvet cake is made and a piece is crumbled. That crumble serves as the "breading" for this chicken. Bonus — you are left with the rest of the cake after you’ve finished breading the chicken.
This meal is tasty and sure to please a crowd. It goes well with some fresh fruit and a green salad, but mashed potatoes would be a fun side dish as well.
Why not combine two of America’s favorite foods — fried chicken and red velvet cake? Time to turn on your fryer.
Red velvet fried chicken recipe
Adapted from: Instructables
- 1 red velvet cake mix plus ingredients called for
- 2 teaspoons vanilla extract
- 2 large boneless skinless chicken breasts
- 1/4 cup flour
- Salt and pepper, to taste
- 1 large egg, beaten
- Vegetable oil, for frying
- Prepare the red velvet cake according to package directions, adding in 2 teaspoons vanilla extract. Bake according to package directions.
- When cooled, cut out and remove a large slice from the cake. Crumble it into crumbs in a bowl.
- Fill up your fryer with vegetable oil.
- Preheat your deep-fryer to 325 degrees F.
- Place the flour and salt and pepper in another bowl and the beaten egg in a third bowl.
- Cut the chicken breasts into large pieces.
- Cover each piece in the flour mixture and then dredge in the egg mixture.
- Transfer the chicken into the red velvet mixture and make sure the crumbs completely cover the chicken.
- Fry the chicken for about 5 minutes on each side or until the chicken is completely cooked through.
- Remove from the fryer with tongs onto a paper towel-lined plate.
- Enjoy immediately.