As soon as Josh tipped me off to this item in the Daily News earlier this week, I dispatched familiar TedQuarters Giants insider Dailey McDailey with photographer Will McWill from the TedQuarters San Francisco desk to undertake a difficult yet important task: eating red velvet fried chicken.
I am happy to report that their mission was successful. Dailey reports:
A very satisfying meal. Even ignoring the red velvet part, it was well-prepared fried chicken. The brining made it very juicy, and it was cooked consistently all the way through. The red velvet skin was interesting, but unobtrusive. I could always tell I was not eating standard fried chicken, but was not overwhelmed by the cupcake flavor. My one complaint was that the red velvet flavor was not consistent all over the chicken. Some spots were more heavily coated than others. The cream cheese mashed potatoes on the side were also excellent. Very creamy with big chunks of potato in them. The staff seemed like sweet girls, but were not fully prepared for two dudes to come bursting in at 10:31am on a Saturday morning demanding chicken. We ended up having to leave, come back half an hour later, and then re-order and wait 15 more minutes before we were served. $13 for a breast, thigh, and wing plus potatoes and slaw was not the best deal, but far from a rip off. Also, the cupcakes were good. I recommend the mocha.
Via text message, Will confirms. He added that the reports of lines out the door and the store selling out of the product were clearly overblown, though I probably should have warned them that the Daily News is like that.
Please, world, spread the word of red velvet fried chicken. Demand it at restaurants and then act surprised when they don’t have it. This needs to become a thing so I can try it somewhere near here. Alternately, I need to go to San Francisco so I can try it there. Or, one other possibility, I need to figure out how to make red velvet fried chicken.
Here is a picture, courtesy of Will, of Dailey eating red velvet fried chicken. Note how red velvety it looks, despite the fact that it is clearly fried chicken. Also try not to get lost in Dailey’s eyes:
Tedquarters 
Man, did you ever dispatch your San Francisco bureau with ruthless efficiency; not even a week to get this reviewed!
Damn straight. It’s pretty much the only place I have a bureau though so don’t expect the same if you need something reviewed in West Texas or whatever.
If I had to guess how to make Red Velvet Fried Chicken it would simply be to mix red velvet cake mix with flour and fry. You’ll have to test out the right proportions.
As a way to avoid wasting too much chicken, maybe use smaller sliced pieces of chicken. I’ve done this in my many failed attempts to recreate the Colonel’s 14 herbs and spices.
Good luck.
I meant 11 herbs and spices.