The ultimate mash-up: red velvet cake + fried chicken = a celebration for your taste buds. If you've ever needed a reason to fry cake, today is your day. I was honestly skeptical how red velvet cake would pair with fried chicken, but now that I've crossed that line, there's no going back. It's AWesOMe! And really, it's no harder to make than regular fried chicken! Just swap out cake crumbs for your breading, and everything else is the same.

I understand some restaurants will actually dip their chicken in red velvet cake batter before frying, but really, are you going to make up an entire batch of red velvet cake just to indulge in this sinful creation? Heck no. Go to the shop, buy a single piece of cake - it's enough to dredge an entire chicken! Or if you happen to have leftover cake (as if there were such a thing as "leftover cake"), you're good to go.

Step 1: Prep

Hardware:

Instant-read thermometer
Cast Iron Dutch Oven (or deep pan) OR

Deep Fryer - I like this easy-clean model

Software:

Chicken - I used one whole chicken, cut it apart and skinned it, but you choose your favorite parts!
Flour - about 1/4 - 1/3 cup, depending on how much chicken you use
Egg, slightly beaten
Red velvet cake crumbs- about 1/8 worth of a full cake (one slice) I used this recipe.
Peanut or vegetable oil

Directions:

Begin by heating at least an inch of oil in your pan to 350F (180C) (Deep fryers obviously require more!)
Separate flour, egg, and cake crumbs into three shallow dishes.
Dredge the chicken pieces first in flour, then dip in the egg, and finally, coat in cake crumbs,

Step 2: Fry

Fry your chicken in batches, for about 5-minutes per side. Turn chicken pieces with tongs. Revel in the smell of frying cake. Remove chicken pieces to a paper towel-lined plate or draining rack.

Internal temperature of cooked chicken should read 160-165F (71-74C).

Chicken can be kept warm in a low-temp oven until ready to eat.

Best served with cream cheese mashed potatoes and greens.

Enjoy!