Audio By Carbonatix
Note to the folks at the Arizona State Fair: Get “Chicken” Charlie Boghosian back to the fairgrounds in October, and this time, tell ’em to bring his deep-fried Kool-Aid.
Boghosian, whose Chicken Charlie’s set-up is a staple of fried goodness at fairs nationwide, is the creator of the golf ball-sized artery clogger and, according to Sign On San Diego, it’s a best seller at the San Diego County Fair, with as many as 9,000 deep-fried Kool-Aid balls served so far.
So how do they taste?
With a taste described as starting off tangy and tart then finishing sweet, Sign On San Diego reports that Boghosian, who also deep fries Klondike Bars and thin mints, has already gone through 150 pounds of Kool-Aid powder and 1,500 pounds of flour.
Deep-fried Tums? Sounds like we’ll need those, too.
