Since this story takes place in a bar, I thought the perfect recipe had to be something to do with nuts or pretzels. But then I realized it’s not really a bar unless they offer buffalo wings. Neither of the ladies in the story partakes of this dish, but they had good reason for keeping their fingers clean. 😉
Why I write F/F? There was never a plan to write lesbian romances. The first story I ever wrote for public consumption was an action story that had the typical male/female romance. So freaking boring (and I say that as a straight male). So I started thinking about what I needed to make a story exciting to myself, and to make it less cliche. I finally realized how much I enjoyed writing female characters. If I made the women fall in love with each other, I could have twice as many women per story. So it was more about writing women than writing lesbians.
Bio: Geonn Cannon is the author of 20 novels (and counting). He was born in Oklahoma and spends his free time thinking up cool and exciting things to do. Then he creates fictional characters and has them to all the cool and exciting things for him, since it’s much easier than actually going outside himself. Geonn has written a tie-in novel to the television series Stargate SG-1, Two Roads, and a script for a web series version of Riley Parra. Contrary to popular belief, he does sleep. Usually every day.
LAST NIGHT I DREAMT THAT I HAD WINGS
Total Time: 25 min
Prep Time: 25 min
4 ounces crumbled blue cheese
1 cup low-fat buttermilk
1 cup all-purpose flour
1 1/2 pound chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 tablespoons melted butter
- Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
- Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
- In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, three to four minutes per side. Transfer to rack in oven to keep warm.
- In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.