Two poached eggs on pan-fried chicken schnitzel, with mushroom gravy, buttery peas and a freshly baked English muffin all smothered in hollandaise sauce.
Belgian waffle with fried chicken strips tossed in our spicy cherry maple glaze and topped off with banana pepper relish, maple bourbon sauce and green onions.
The Fried Belgian Sandwich Presented by Chef Steve Toews
A crispy Belgian waffle topped with a buttermilk-fried chicken breast, buttermilk dressing, 314 sauce, maple creme fraiche, pickled onions, and chives.
Royal Fried Chicken and Waffles Presented by Triet Nguyen
Hand-tossed, double-fried chicken for the ultimate crunch. Served on Belgian waffles, smooth Crown Royal apple buttercream and jalapenos. Get ready to awaken your taste buds.
Double fried chicken thigh bites hand tossed in our spicy Korean house blend. Topped with mac & cheese, red cabbage, jalapeño queso, crème fraîche, finished with furikake seasoning and scallions. All on a panko breaded, deep fried sushi roll.
This will have you saying.. Meal Set Bistro…….. WHAT. THE. CLUCK!!!
Introducing the “Tulsa King!” Presented by Chef Dave Dahlin
We start with a 6oz tender chicken breast coated in our light, and crispy house-seasoned breading. We then layer crispy pancetta, brie, pepperoncini, tomato and arugula with a house-made spicy Calabrian honey lime aioli on our homemade bun.
Served with your choice of house-cut fries or tossed salad.
*Available while quantities last and cannot be combined with any other promotion.
Japchae Fried Chicken is a chicken thigh stuffed with sweet potato noodles, shiitake mushrooms, veggies and sesame-soy sauce and served with cucumber salad in a kimchi dressing.
You know what’s cool with just a hint of spicy edge to it? Being the best man at a wedding and rocking a Tuxedo T-Shirt. You know what else is cool with just the right amount of spice? The Classy Clucker. Our signature fried chicken, with house-made queso, crisp bacon, pickled jalapenos, and a garlic aioli to cool you down. Put all that together and you have the blue ruffled suit you (or your parents) wore to high-school grad, in sandwich form. Simple, elegant, spicy and oh so cool.
A Moxie’s take on a not once, but twice fried chicken, Japanese style. We’ve got you covered for a well-balanced combination of juicy tenderness and the ultimate crisp. Our Miso Fried Munchies are first immersed in a savory soy ginger marinade and finished by frying to perfection. With their citrus miso aioli to dip, you’ll be missing these munchies when you’re done!
Chicken marinated in all kinds of delicious things and then rolled in brioche crumbs to make the perfect little golden nuggets. Grumpy Gold Nuggets are available in packs of 6 or 10 pieces and served with a sweet and a slightly spicy BBQ dipping sauce.
Juicy house-brined chicken thigh, topped with a sweet and savoury umami honey caramel sauce. Dill and cilantro salsa for a burst of freshness while our house chili oil mayo and pickled jalapenos gives it a spicy kick. All between a soft brioche bun from Gunn’s Bakery.
Life in a Bruno Mars video… 24K Magic right here. Gold all in my chain, gold all in my ring, gold all in my mouth… Juicy chicken wings dripping in 24K gold sauce with creamy blue cheese dip.
Homestyle Fried Chicken Dinner Presented by Chef Jon Burge
This hearty and flavourful dish features twice-fried chicken, giving it a crispy and crunchy exterior and a juicy and tender interior.
Served alongside a rich and creamy creamed corn, tangy and refreshing pickled cabbage, and finished with a sweet and spicy spiced honey. Served with a fluffy and buttery buttermilk biscuit.
Everything comes together to create a comforting and satisfying meal that is sure to delight the taste buds.
Hong Kong-Style egg waffle topped with a boneless chicken thigh that is fried to a crisp that will satisfy you with that classic crunch.
Prepare to be amazed by the flavour. The chicken is tossed in a bourbon honey mustard sauce and drizzled with haupia coconut syrup and honey sriracha then topped with roasted sesame seeds and green onions. Are you a chicken & waffles person? She will be loved!
**2022 FRIED CHICKEN FEST WINNER** as voted by fried chicken fest lovers
Island Chick-N
We have here a double-dipped & double-fried buttermilk-jerk fried chicken that delivers a crunchy, flavourful crust in every bite!
Stuffed between two powder sugared Beignets from our friends @mrsRbakery, and topped off with creamy coconut coleslaw, jerk aioli sauce, and green onions.
Jameson-glazed bacon and blue cheese fried chicken sandwich Presented by Jay Kilgour
Two buttermilk-marinated, battered chicken thighs tossed in a tangy Jameson Whisky glaze, with blue cheese crumble, Guinness cheddar sauce, two strips of smoked bacon, topped with crispy onions served on a potato bun.
Spicy, Sticky Guinness-glazed Fried Chicken Sandwich Presented by Dalton Gillespie
One buttermilk marinated fried chicken thigh tossed in a spicy, sticky Guinness glaze served on a potato bun with caramelized onion aioli, monterey jack cheese, shredded lettuce, a sweet maple bacon jam, pickles, and crispy onions.
Buffalo Chickun Bowl Presented by Chef Jessie Hodel
The Buffalo Popcorn Chickun Bowl starts with a seasoned and Buffalo spicy *crispy chickun bites, melty cashew pepper cheddar cheeze, corn kernels on a bed of buttery mashed potatoes then it’s finished with gravy. *Your choice of Chickun Seitan or crispy marinated tofu bites (GF). VEGAN
A Poppin’ Sundae Presented by Chef Brianna Vince-Clarke
TMK Korean-fried popcorn chicken, arugula, banana peppers, pickled red onion, queso fresco, maple chili sauce, black sesame, and scallion in a waffle cone bowl.
A house-made waffle cone baked with shishito peppers, smoked gouda, Hella Hot, and then we wrap it around our crispy chicken with Wild Turkey cherry bourbon glaze, double bacon mac ‘n cheese, topped with deep fried shishito peppers and served with our spicy Brazen butter sauce to add as much heat as you dare… 😳🤩
Junctionville Fried Chicken Sandwich Presented by Chef Peter Haverstock
Crispy hand-battered chicken coated in Nashville cayenne pepper sauce, sliced dill pickles, crispy onions drizzled with ranch on a toasted garlic buttered bun. Served with fries.
Buttermilk fried-chicken with Swiss mornay sauce topped with shaved ham dressed with a garlic dill honey butter and topped with pickled cucumber, dijon, arugula all on a brioche bun.
Chicken Little Lime Presented by Chef Quintin Rogers
A savory yet zesty house-made lime aioli that will excite your taste buds combined with a juicy fried chicken that is double breaded with our signature spices that will make your mouth water with each bite. Topped off with crisp fresh arugula, red onion, and herbed goat cheese. This will leave you wanting more and more each bite.
The only thing better than fried chicken might be churros. So it’s amazing that these two things have come together at the new Fusion Stop in the legendary St. Boniface Hotel.
A tropical twist on chicken and waffles. Mango habanero buttermilk-fried chicken thigh on a spicy papaya salad sitting on our traditional churro base topped with house-made pickled pineapple and finished off with pineapple cilantro hot honey.
Olympia-fried chicken breast served on a toasted brioche bun with feta cheese, topped with a spicy kaftero sauce, lettuce, tomato, onion, and a pickle on the side.
Presented by Chefs Chef Jordan Pennycook & Noel Soriano
House-made sweet and spicy Gochujang sauce, crispy chicken bites, sesame seeds and cucumber, served on a bed of sushi rice and topped with green onions and crispy wontons. This feature dish will leave you saying, “DANG that’s good!”
A Berry Gouda Chicken Burger Presented by Chef Waylon Chartrand
A very gouda chicken indeed! Buttermilk fried chicken breast tossed in Von Slicks Blueberry Butter, topped with melty gouda cheese, broccoli slaw and chipotle aioli. Served with a side of fries.
A beautifully battered, crispy fried chicken thigh nestled between an oversized grilled cheddar biscuit from Gunn’s Bakery, draped in a melted slice of Bothwell cheddar cheese, and coated in a creamy home-style white gravy with a southern corn & pepper medley. This burger will have you smacking your lips and taking a nap. Served alongside our fresh, hand-cut chips.
Sticky Five Spice and Everything Nice! Presented by Chef Chris Brunette
Holy moly sweet & spicy & sour, amazing! Come try their home-breaded boneless skinless chicken thighs marinated with our Sambal Chinese 5 spice, served with sticky Asian BBQ sauce served on a bed of delish fried rice and topped with green onions!
Paradiso Geraldo – Crispy Cajun Chicken Carbonara Bacon Mushroom & Mozza Melt 😲 Presented by Chef Gerald Baker
A “Paradise on Earth” Fried Chicken Sammich by Chef Geraldo! They start with a fresh cheese bun then add their famous Bob Cajun breaded crispy-fried whole boneless chicken thigh. And how about a ladle of their freshly sauteed homemade carbonara sauce with real bacon, garlic, shallots and mushrooms.😲 Topped with a generous amount of fresh mozzarella cheese torched to melty perfection. Optional tomato and red onion slices and finito! 🙆😋 Served with straight or checker fries. Pure paradiso!
Say Pollo to My Little Friend Presented by Chef Aidan Cole
Batter-fried chicken breast, crispy prosciutto, sun-dried tomato pesto, mayo, pickled red onion, and mixed field greens on a delicious Gunn’s Bakery brioche bun.
Buttermilk-fried chicken with Wienerpeg’s secret sauce, shredded lettuce, house-made cool breeze pickles and a sun-dried tomato aioli on a gorgeous bun.
This Chick’s The Pom Presented by Chef Leonard Church
A 15-spice buttermilk marinate coats this chicken breast before deep frying to perfection. With thick-cut maple bacon, aged white cheddar, an old-fashioned onion ring, and a sweet pomegranate jam all on a toasted pretzel bun with arugula, tomato, dill pickle and dark molasses mayo, served with their signature crispy skinny fries.
Mamma Mia! Tommy’s signature crust with a gravy base and topped with Galbani mozzarella, cheddar, fried chicken, then dotted with mashed potatoes, corn, spicy honey, and even more gravy!
Olympia Crispy Fried Chicken Sandwich Presented by Dexter Vlahos
Crispy Fried Chicken Breast AKA “Kotopoulo Tiganito” served on a toasted brioche bun with Swiss cheese, fried onions and mushrooms topped with Olympia’s special cream sauce.
Orange Chicken French Toast Presented by Chef Mark Merano
Buttermilk fried chicken with a spiced orange syrup , condensed milk French toast , and garnished with orange segments, feta, pickled onions, mint and chili flakes.
Buttermilk-brined deep fried chicken breast on our homemade bun with a housemade roasted red pepper jam and a calabrese-spiced mayo. Topped with Provolone cheese, arugula, calabrese sausage, banana peppers and pineapple .
Taiwanese Popcorn Chicken Presented by Chef Randy Khounnoraj
Pan-fried daikon radish cake with Chinese sausage, shiitake mushroom, and dried shrimp, peanut brittle, pickled mustard greens, Thai chili, and herbs. Inspired by Asian street food and eating on the go.
The Ultimate Mother Clucker Presented by Chef Noel Soriano
Six deep fried chicken balls stuffed three ways: Apple and Brie, Broccoli and Cheddar, and Pesto Parmesan topped with a cream sauce, maple-flavoured aioli and green onions, served in a waffle cone bowl.
SaméTori Presented by Chef Quintin Rogers A Shark Club take on a Japanese classic, Chicken Kara-age. Kara-age style battered chicken breast, tossed in Shark Spice, served in a bun with pickled onions, tomato, lettuce, crispy noodles, with Jalapeño Havarti and Bossam Aioli.
What came first, the chicken or the egg? Who cares! All we know is this sandwich will have you doing the chicken dance all night long. Signature crispy fried chicken, bacon, house aioli, pickled jalapenos, and our housemade queso served with fries on a sesame seed bun.
My Big Fried Chickun Feta Burger! Presented by Chef Jessie Hodel
Our vegan take on a Greek-inspired chicken burger. On a kaiser bun we add garlic sauce, our hand-made Chickun patty that’s panko-crusted then pan-fried. Then we layer on tomato slices, cucumbers, red onions, our almond feta, black olives, lettuce and top it all off with a housemade Tatziki sauce.
Twelve (12) of our famous fresh, never frozen Chicken Wings, hand-breaded and then fried to golden perfection. Tossed in a homemade taco seasoning, drizzled with sour cream and topped with green onions. Serve with queso for dipping!
The Dill-icious Crispy Chicken Sandwich Presented by Chef Aidan Cole Crispy chicken breast with Gouda, pickles, tomato, red onion, lettuce and dill tzatziki on a brioche bun.
Fried chicken meets an Italian classic! We smashed together two of our favourite things: fried chicken and fettuccine alfredo! We know we sparked your curiosity on this one, so here’s how we did it!
Let’s start with fettuccine pasta in a creamy alfredo sauce, topped with bacon crumbles, grated parmesan cheese and herbs, all stuffed in a savoury panko-fried chicken taco shell with a garlic parmesan swiss stick.
Bring a napkin or two… you’re going to need all hands on deck for this one. Bon appetit!
Von Slicks Roasted Red Pepper Parmesan Chicken Wings Presented by Chef Tyler Babuin
A dozen of our fresh, never frozen chicken wings, hand breaded and fried to perfection! Tossed in Vons Slicks roasted red pepper butter and topped with Parmesan cheese.
Kicken Chicken Sandwich Presented by Chef Waylon Chartrand
A double-coated and deep-fried crunchy chicken burger tossed in our house-made hot sauce and topped with a chipotle aioli sauce, pickles and red onions, on a Brioche bun.
Your trip begins with silky flat noodles that soak up a delicious spicy peanut panang curry sauce, sautéed bamboo, carrots, zucchini, ten herbs and spices finished with our signature Cambodian fried chicken and our spicy Bangkok sauce. This will be one trip you’ll never forget!
Poblano Escobar Spicy Chicken Burger Presented by Chef Triet Nguyen
Hand-tossed breaded chicken breast with our five-pepper hot sauce blends together poblano, scotch bonnet, jalapeño, Thai & Korean chilis to bring the heat. Creamy garlic aioli spread, sweet beet cabbage & pickles to top it off between a kaiser bun.
El Pollo Epico! – Crispy Taco Chicken Sammicha! Presented by Chef Gerald Baker
The LBW EPIC Crispy Chicken Sammicha that you can order mild, caliente or El Diablo! 👹 We start with a fresh Manitoba chicken thigh breaded super crispy in a blended taco seasoning with crushed Habanero peppers. We top it with our signature Not Yo Cheese sauce and Taco seasoned ground beef, homemade pico de gallo salsa (tomatoes, onions, cilantro, olive oil & lime juice), crispy breaded jalapenos, lettuce and sour cream on a soft Brioche bun! You can add optional 3rd degree hot sauce or our famous A.N.D.E. sauce to kick up the heat! 🔥 Served on a bed of tortilla chips so you can scoop up some of the extra fixins! Epico! 😎
This burger is not JUST an island boy! A crispy battered chicken breast is tossed in our made-in-house Caribbean jerk sauce and set atop a tangy bed of Jamaican coleslaw. Next, we add a melted slice of Bothwell Jalapeño Monterey Jack cheese, a strip of thick cut bacon, and a slice grilled pineapple, with a drizzle of cilantro lime yogurt sauce, all on our branded Gunn’s Bakery Brioche bun. Try not to stare at the sun too long with this one.
$1 from every Island Boy Jerk Chicken Burger goes to End Homelessness Winnipeg
Al Pastor Chicken Sandwich Presented by Chef Nik Dermek
A sweet, spicy and smokey marinated chicken breast, deep-fried nice and crispy. Topped with smoked Gouda cheese, 2 strips of bacon, pineapple pico de gallo and shredded lettuce, all in between a soft potato bun. Served with french fries.
Presented by Chef Ryan Glays Junction 59’s take on the classic Monte Cristo sandwich
Their famous fried chicken, tossed in a sassy Sambal syrup, then wedged in between 2 slices of egg-dipped Winnipeg-famous City Bread with smokey bacon , provolone cheese and a creamy white sauce, served with house-cut fries.
“The Bigger the Chicken, the Harder the Fowl” – Portage & Main Chicken & Waffle Presented by Chef Richard Duncan
Applewood smoked buttermilk-fried chicken thigh on a butter-basted sugar waffle, bacon rasher with a honey hot drizzle and topped with frazzled leek.
Pair with: Side Hustle: Truffle Mac n Cheese Bake or Side Artisan Green Salad with Garden Crudité, Balsamic Dressing; Baby Creamer Potato Salad Bacon & Mustard Remoulade
Sweet Potato Fries or English Cut with Chipotle Aioli
Ghost Pepper Chicken & Waffles Presented by Chef Chris Brunette
We bring the heat of the Ghost Pepper and mix it with Maple syrup on a Belgian waffle, wow! Homemade seasoned and battered chicken breast dipped in a homemade hot sauce! Caution: Contents may be HOT!
The 15 Star General Presented by Chef Leonard Church
A 7oz. fresh chicken breast marinated in our secret 15 herbs and spices buttermilk, hand-breaded and golden fried, topped with two strips of thick-cut maple bacon and smoked white cheddar, all on a toasted pretzel bun with butter lettuce, tomato, red onion and creamy chipotle mayo, served with our signature skinny fries.
Oishii Fried Chicken Presented by Chef Quinn Degner
Marinated and breaded boneless chicken thighs on a bed of sticky rice, covered in a house sweet chili sauce. Served with pickled vegetables and garnished with cilantro and sesame seeds.
Nashville buttermilk chicken, dipped in buttery roasted garlic hot sauce and dusted with UD house seasoning. Topped with a heaping scoop of honey butter with fresh dill. Served on a soft, toasted brioche bun. You always gotta be on your A game!
LOCAL Public Eatery 274 Garry St Winnipeg, MB R3C 1H3
Presented by Chef Adam Dary LOCAL Hot Chicken Sandwich Nashville-style spicy fried chicken, lettuce, pickles & mayonnaise between a soft Brioche bun & served with fries
P.F. Chang’s Winnipeg 865 St. James Street Winnipeg, MB R3G 3J7
Presented by Jason Chapman Crispy Korean Chicken Sandwich: This quality chicken sandwich has a crispy outside with a juicy tender center. The Gochujang Mayo and Korean Slaw are what give this classic dish our signature style and flavour while the Korean slaw adds the perfect amount of crunch and texture.
First time participating in Fried Chicken Fest. Welcome!
Presented by Chef Scott Malcolmson Rancho Cucamonga: Buttermilk fried chicken, avocado ranch, cheddar cheese, smoked bacon, house pickles, beefsteak tomato, shredded iceberg, all on a toasted potato bun.
Two exciting dishes as presented by Chef Rommel Regadio Cheat Day Sandwich: Double deep-fried boneless marinated chicken thigh, tossed in a Nashville-inspired mild hot sauce, cool coleslaw, cheddar cheese, in-house sauce, sliced pickles, sandwiched between two pressed grilled cheese buns.
Juicy Side Chic’ N: Deep fried boneless chicken thigh marinated in buttermilk and spices, smeared with a creamy egg salad spread, banana-mayo-ketchup sauce, thin sliced cucumbers and tomatoes in a warm baguette bun.
First time participant in Fried Chicken Fest. Welcome!
Presented by Chef Alex Svenne Coq au Crispy: Dijon and tarragon marinated chicken with red wine braised mushrooms, shallots and bacon. Served on mashed potatoes with buttery basil peas.
Presented by Chef Calvin Truong Hat Yai Thai Fried Chicken Box: Tender, juicy, crunchy, and succulent Hat Yai-Style marinated fried chicken. Hand-breaded, individually wok-fried for an extra flavourful crunch. Box meal (2nd picture) includes half a whole chicken chopped, marinated, and fried with hand-sliced fried shallots, Thai-style sticky rice, sweet spicy chicken sauce, cucumber slices, and papaya salad.