Red Velvet Fried Chicken
I read about a restaurant, American Cupcake, in San Francisco that was serving these and knew I had to try and recreate it myself. I went to one of my favorite Red Velvet Cake recipes and bought some chicken wings. The final product might be one of the best things I have ever made. Seriously, stop what you are doing and make these now, you won’t be sorry.
Ingredients & Directions:
- 2 1/2 C Flour
- 1/2 tsp Salt
- 2 T Regular or Dutch-processed cocoa powder
- 1/2 C Butter, at room temperature
- 1 1/2 C Sugar
- 2 L Eggs
- 1 tsp Pure Vanilla Extract
- 1 cup (240 ml) buttermilk
- 2 tablespoons liquid red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon baking soda
- Chicken Wings or Legs (as many as you want)
- Oil, for frying
Parboil chicken wings. Set aside. Begin heating oil for frying.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Dip the parboiled chicken wings into the cake batter, let the excess drip off.
Fry chicken wings until the batter is a darker shade of red, not burnt. Remove from oil and let cool on paper towels to soak up any extra oil. Serve hot.
I’m not even joking about how delicious these were.
(Steven)
