I came across a Twitter feed yesterday that said a San Francisco chef created RVFC–red velvet fried chicken. It’s exactly what it sounds like: chicken dipped in red velvet cake batter, tossed in red velvet crumbs, and then deep fried. The fact that this super- healthy combo exists does not surprise me. What surprised me is that it was invented in San Francisco and not Houston.
And because no red velvet ccupcake is complete without cream cheese frosting, this RVFC is served with a side of cream cheese infused garlic mashed potatoes. You can order up a plate of RVFC at American Cupcake. As crazy as it sounds, I bet it’s pretty delicious. How can you go wrong combining two of the best flavors: the savory saltiness of fried chicken and the sweet glory of red velvet? I would try this in a heartbeat and then head over to the hospital for an angioplasty. How about you?