Red Velvet Fried Chicken Strips

Budget Tip

Box cake is cheap and Duncan Hines brand can often be found BOGO Free.  When it does, buy a couple of boxes.  Take half of the batter and make 6 cupcakes and the reserve the other half for the rest of the recipe.

Suggested Ingredients

1/2 box of red velvet cake, mixed into batter
6 non-frosted red velvet cupcakes
chicken breasts cut into strips about 1/2 inch thick, or so
canola oil for frying

Suggested Method of Cooking

First, place the chicken pieces in the batter and mix until well coated.  Place in the fridge until you are ready to cook them.  Crumble the cupcakes up and place them on a long cookie sheet.  Toast for 10 - 15 minutes at 250 degrees or until the crumbs smell a bit like cornbread and are crumbly and toasted feeling to the touch.  Once they have toasted completely, you can either use a fork to smash them into smaller bits or if you want a fine coating on the outside of the chicken, press them through a small sifter with a fork.  Meanwhile, heat the oil in a heavy pan or iron skillet at medium high heat until the oil pops when you flick water drops into it.

Take the chicken from the fridge and roll each piece into the toasted cupcake crumbs.  Gently place each piece into the oil in a single layer.  Remember not to crowd the pieces.  They will cook better that way.  To be honest, it's hard to really put a time on how long the cooking will take, but if you watch the outside of the chicken, the coating will become a dark brown/red color.  The trick is to get it out just after the chicken is cooked.  I find that it works best if i start with one piece and time how long it takes to cook starting with just a few minutes after the coating has browned a bit.

Place on a papertowel lined place to cool and drain a bit.