Thursday, August 19, 2010

Making Money With Food Part 2: Cake-Fried Chicken

This blog is part of a series on blogs on successful businesses that use innovative recipes to sell great food. Today we are focusing on a restaurant in San Francisco that sells fried chicken that is dipped in red velvet cake batter and then fried.
The secret ingredient for all good recipes is cake

Now, this may sound really good to you, but they don't just stop there. No. That would be one step short of perfection. So, after frying it in cake batter, they then roll it in cake crumbs. This step is vital to the whole process because it causes more cake to stick to the chicken, and we all know that the only thing better than cake-fried chicken is cake-fried chicken with extra cake.

Of course, this does raise some perfectly obvious questions. Namely, why are they limiting themselves to chicken? I mean, couldn't you fry nearly anything in cake batter and have it turn out better? Also, why are they only using red velvet cake? Don't get me wrong - I love me some red velvet cake, but I wonder why they don't try it with chocolate cake, or marble cake, or yellow cake, or whatever cake. I think this is the type of great idea that has made America great, and it needs to be expanded further into our day to day experiments with fried foods.

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