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http://clutch.mtv.com/2010/08/17/todays-badass-san-francisco-chef-invents-red-velvet-fried-chicken/
It sounds like a late night munchie disaster, but it's legit: red velvet cake and fried chicken (RVFC), an incredible, unlikely pair, is together at last thanks to chef Devon Alper and her staff at American Cupcake in San Francisco.
How did this amazing combination come to pass? Well, Alper laughed in the face of popcorn and M&Ms. No, Alper wanted to make something that wouldn't just clog arteries. She wanted to ensure cavities too.
Here's how the RVFC is made: First, chicken is marinated in red velvet batter. Then, it's tossed in toasted red velvet cupcake crumbs. Finally, it's dunked in the deep fryer.
If you're in the San Francisco area, eat some and report back. We're planning to just smash cupcakes together with chicken and see what happens.
Sounds good as hell.