Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Aug 18, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘Red Hot Riplets’

Just Five: Red Hot Riplets Chicken Tenders

Monday, May 15th, 2017

051517_just5

 
It’s a St. Louis thing, like Provel on pizza and pineapple Vess soda. Not everyone gets it. And that’s OK. Some flavors are just wired into your DNA. Just thinking about Old Vienna Red Hot Riplets and a chocolate malt puts me smack dab into sixth grade again. They’re my version of Proust’s madeleine, and I won’t apologize for it. These chips are spicy as heck and just a little sweet. They are a color rarely found in nature, but proudly preservative free. Note that no additional salt or pepper is added to this recipe. The chips and a little honey are all the flavor you need.

 

Red Hot Riplets Chicken Tenders
4 servings

1½ cups buttermilk
3 Tbsp. honey, plus more for drizzling
14 oz. chicken tenderloins
1 5-oz. bag Old Vienna Red Hot Riplets
½ cup flour

• In a large mixing bowl, whisk together the buttermilk and honey until the honey is dissolved. Add the chicken tenderloins and soak 2 to 3 hours.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In the bowl of a food processor, pulse the chips and flour 5 or 6 times, until a course crumb mixture forms. Pour in a shallow dish.
• Working a few pieces at a time, gently shake the excess buttermilk from the tenders. Dredge in the potato chip mixture until well coated and place on the baking sheet. Repeat with the remaining tenders.
• Bake 20 to 25 minutes, then drizzle with a little honey and serve.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Related Content
Make This: Arepas

Just Five: Blueberry Rum Slush

Just Five: Pork Chop Pepper Confit

 

Red hot rip-off?

Wednesday, July 1st, 2009

Like any good St. Louisan, I am a devoted fan of Old Vienna Red Hot Riplets. But their tiny little distribution area leaves me without when I travel. So when a bag of Engine Co. 51 Red Hot Ripple potato chips from Minnesota made its way to my office, I thought perhaps my ship had come in.

The name, typeface and ingredient list were eerily similar. They were, in fact, so similar that it set off a short legal battle over trademark infringement. (Click here for a brief summary of the proceedings – including the official exhibit.) But how would the taste compare? Certainly they would be eerily similar, too.

Nay, I tell you! Red Hot Ripple is a reverse-engineered shadow of Red Hot Riplets. There isn’t nearly enough spice and the flavors don’t pop on the tongue. I won’t even get into the utter lack of a satisfying back-of-the-throat burn.

Old Vienna Red Hot Riplets remain the undisputed champion of potato chips. If only you could get them outside of St. Louis.

Dennis Lowery

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004