This post is the behind the scenes DVD commentary for my Tablespoon post yesterday on red velvet chicken tenders.
Awhile back, a friend emailed me a link to an article talking about red velvet fried chicken on a menu at a restaurant in San Fran. The link was accompanied only by the text "I want". This idea was in the back of my head for awhile, but the recipe seemed clunky to me, Fried chicken needs to fry for a long time, wouldn't the red velvet burn? Soak the chicken in the batter, then dredge with cooked red velvet crumbs? There had to be a better way.
So when Tablespoon was looking for unique "batters" for the start of the baseball season, I decided to go for it (you know how much I love cheesy puns, baseball, and fried things) and try out my take on the recipe. I thought chicken tenders to make the fry time quick, and also decided I would make onion rings so Tablespoon wouldn't get all the fun, and I could post some pics here on TFIMB too.
The plan was to have the friend over who initially suggested the idea and finally make these crazy things, but unfortunately time got away from me and at the last minute I had to just make them on my own. This was a good thing because my first attempt was a complete disaster and I am glad no one was around to witness it!