Red velvet may seem like a strange coating for chicken, but the flavors actually go really well together!
This batter is a modified funnel cake recipe with elements of red velvet cake. The only question was, “What do we dip it in?” I tried BBQ sauce, ranch, and even a simple royal icing. The real winner was a honey Dijon dressing because the contrast of sweet and savory was prevalent in both the chicken fingers and the dip.
The friends I served this to were very skeptical of the idea, (and so was I after my first recipe attempt failed), but in the end everyone agreed that the
Red Velvet Battered Chicken Fingers recipe was a great success. And it was lots of fun to make and eat!
The batter is fairly easy to make, but the important thing here is to make it at the very end when the oil and chicken are already ready to go.
Salt the chicken and dredge it in flour to help the batter stick.
Dip in batter next.
Then drop it right in the hot oil! Fry about 5 minutes, flipping if needed.
Set to cool. Salt immediately.
The chicken fingers had the same texture as they do at Chinese takeout in the area, but with a much different flavor…red velvet cake!
The red velvet taste isn't really in your face though, it’s more subtle – with hints of sweetness, chocolate, and vanilla.
Couldn't decide what to dip it in, so I used all three options. BBQ sauce, ranch, and honey Dijon.
Red Velvet Battered Chicken Fingers
Dan Whalen makes an exception to his anti food coloring stance for red velvet and red velvet only. See him color food the natural way at his website The Food In My Beard; check Dan’s Tablespoon Profile often to try his recipes with creative international spins!
