Photo: Erik Trinidad
So everyone's up in arms about
KFC's Double Down, the sandwich sensation "so meaty, there's no room for the bun!" Fast foodies praise its inventiveness, while nutrition and health advocates condemn its use of fatty fried chicken in lieu of bread -- but is it really that bad or even that ingenious? Think about it; take away
KFC's gimmicky breadless marketing campaign and the Double Down is not that different from Chicken
Cordon Bleu, an established and well-respected
recipe from the gourmet
chefs of the famous eponymous French culinary institution. And of course, everyone knows everything in France is fancy, especially when it's spelled and pronounced "
bleu" instead of "blue."
When you break it down, the Double Down and Chicken Cordon Bleu are both dishes with melted
cheese and pig meat surrounded by chicken that is breaded before frying or
baking. Rather than transform a
fast food dish into something completely different this time, let's prove this point:
Read on for the "recipe" for Chicken Cordon Deux after the jump...