First things first, I know I haven’t been posting much lately, but alas, the coffee demand at Starbucks is high and so are my hours. I’m not complaining though. How do you think I pay to keep this blog up and delicious? Secondly, have you ever eaten a black chicken? I think you may very shortly.
They don’t sell ravens in the supermarket- I bet you see where I’m going. But if they did sell ravens, I bet Edgar Allen Poe would be the butcher. Today, The Raven by Edgar Allen Poe is on the cutting board in the form of kickin’ blue tortilla crusted chicken fingers.
The poem, The Raven is known for the pesky raven that drove the narrator mad after the loss of his lover Lenore. The repetition of “nothing more” and “nevermore” further insinuates the notion of the narrator’s frenzy over his undying devotion for Lenore. The narrator battles the need to remember and the need to forget his love, which is symbolized through the persistence of the raven.
The Raven is noted because of its meter and rhythm. It reads to a song-like pattern, which is why is rapidly gained popularity. As the rhythm intensifies, so does the narrators madness.
Ready to eat some black chicken?
Kickin’ Blue Tortilla Crusted Chicken Tenders
2 Cups of blue corn tortilla chips crushed to the consistency of cornmeal
8 Chicken tenders
1/2 Cup of all purpose flour
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Teaspoon cayenne pepper
1 Teaspoon paprika
1/2 Cup of canola oil
- Crush 2 cups of blue tortilla chips and place on a large plate. Then, add salt, pepper, paprika, and cayenne pepper.
- In another place, add flour. In a small bowl, beat eggs.
- Heat oil up to 350 degrees fahrenheit.
- Lightly salt and pepper the chicken tenders before proceeding.
- Then, take a chicken tender and dip it into the flour, then into the egg mixture, and finally into the blue tortillas. Place the blue tortilla crusted chicken tender into the oil for 5-8 minutes per side.
- When cooked through, Place the chicken tender on a layered piece of paper towel. Repeat until all the chicken tenders are cooked.
Honey Mustard Dipping Sauce
1 Cup of mayonnaise
2 Tablespoons of yellow mustard
2 Tablespoons of dijon mustard
1 Tablespoon of honey
1/2 Teaspoon lemon juice
- Mix the mayonnaise, yellow mustard, dijon mustard, and honey.
- Then add lemon juice and mix until all ingredients are combined.