” A crust that is both crispy and airy, with a exceptionally craggy surface that foretells that a multi-textural experience awaits. “
Amongst fried foods enthusiasts, the quest to find the perfect breading, never ends. Often times either thin but un-impactful, or substantial but too heavy, the delicate balance in a perfect breading, or shall we say “crust”, is elusive and ever-changing.
But today, I feel as if I had come to a near conclusion that seems to suggest that the search is over. A breading that leads to a crust that is both crispy and airy, but more importantly, stays crispy and airy, where its exceptionally craggy surface foretells that a multi-textural experience awaits. Large and small puffy crunches that are light, spontaneous, and almost lacelike.
Ladies and gentlemen, may I present to you, the broken rice crispy crust.
Yes, rice crispy, the juvenile cereal, the cereal that nobody actually eats on its own, the cereal that only finds life’s meanings in a tightly compressed square jammed with marshmallow and butter, the cereal that, even then, is promptly rejected by the first sign of puberty and any desire to get laid in the years that follow. Yes, that rice crispy. That rice crispy has been dying to reinvent itself and think outside its sad box. And now reinvent itself, without a doubt, it has. It’s almost as if it was born to do this, to fill in the gaps between the inadequacies of flours and breadcrumbs, to become the unsung hero. The new it-crust.
Now it would be a crime to confine its new found purpose on not just chicken cutlets. Think chicken popcorns, pork cutlets, chicken fried steak, fried fish, shrimps, or anything that welcomes a good deep fry and a glass of beer.