Have you ever found yourself chowing down on a piece of greasy, crunchy, salty, breaded buffalo wing, chicken tender, or chicken nugget and wondering, “Why does breaded chicken taste so good?”
Breaded chicken can undeniably be called the best food invention since sliced bread or pre-sliced cheese or even crispy sliced pickles! And it’s not even sliced!But is breaded chicken actually a product of human ingenuity, or is breadedness the way nature intended for a chicken to be? This is one of the important and consuming questions of our age. What does it matter which came first, the chicken or the egg? What should really be tugging at your brain cells is this: were chickens truly created, in the beginning, in the form we now consider the domestic feathered chicken, or were they in fact amazingly different than the modern day chicken that lives in our modern day farms?
Perhaps the farm-bred chicken that has legs, wings, breasts and a beak is nothing like its ancient ancestor, is nothing at all like it was created to be, has in fact rebelled from the path that God set it on in the beginning. Have you ever considered the possibility that chickens were in fact created in the first days as multi-sized and various shaped, small pieces of meat and bone (or no bone) coated in crispy, salty, savory breading and deep fried in grease?
If this thought has ever crossed your mind, my new book is for you. This is a thinking man’s book. If you don’t think about the origins of the domestic chicken, this book is not for you. If you don’t think about how good your food would taste if all of it were breaded and deep-fried, this book is not for you. If you are not a thinking man, don’t even bother trying to read it!For the rest of you chicken tender lovers, check it out. Coming to all the right book stores very soon:
The Rebellion and Evolution of the Chicken: The Journey From Deep-Fried Perfection to a Fallen Feathered Future
*Authors note: This book doesn't actually exist.
