625 Portage Avenue
3rd Place 🥉 Fried Chicken Fest 2019
::
Presented by Chef Randy
Frankie’s Fried Chicken with miso congee, woodear, egg, Parmesan, and chili oil
Underdogs
2609 Portage Avenue
Presented by Chef Alex Wong
David Bowie: Crispy chicken thigh, peanut satay sauce, pickled red onions, fresh carrots and cucumber, cilantro, and Sirachia aioli, all in a steamed Bao bun.
The Merchant Kitchen
314 Donald Street
Presented by Chef Jesse Friesen
Return of the Mac: Signature Korean fried chicken thigh, macaroni pasta, smokey cheese blend, béchamel, and finished with kimchi sauce.
Nicolino’s Restaurant
4-2077 Pembina Hwy
Presented by Chef Megan Davis
Butter me up Darlin’: Delicately breaded buttermilk fried chicken breast with house made basil pesto aioli, spinach and buffalo mozzarella on our freshly baked bun served with house cut fries or salad.
Little Bones Wings
123 Regent Ave W.
Presented by Chef Alex Goertzen
The Crackling Offering: 0% food waste and keto-friendly! Apparently, our chefs/cooks have been secretly up-cycle experimenting the “Boneless” Wing trim into these beautiful little gems for years! These two (2) varieties of Crackling (in one serving) are their peace offering, for holding out on you! Spicy and Not-Spicy Chicken Skins: Marinated, Prepped, and Deep-fried to crispy greatness served as a vehicle for a variety of Seasonings and Sauces! Black-Garlic, Mustard + Herb, and Sriracha Blend / Cool Sauce, Keto-Cheese, and Chili Paste.
Little Goat Food & Drink
2615 Portage Ave.
Presented by Chef Alex Svenne
FOR THE FIRST TIME EVER: A restaurant will be offering 2 distinct dishes–one for lunch service and one for dinner service.
Lunch: Fried chicken between grilled sourdough with cheddar, mozza, and pepper relish, served with skinny fries and coleslaw.
Dinner: Garlic butter-tossed fried chicken thighs on creamy mac & cheese with bacon, tomato, and green peas.
The Oak & Grain
1800 Wellington Avenue
Presented by Chef Matthew Marcalinas
2018 WINNER
Chicken Katsu: Tori katsu rice cake burger
Capital Grill Broadway
100-275 Broadway
Presented by Chef Wayne Martin
FIRST TIME ENTRY
The Mess: Buttermilk fried fhicken with Bothwell smoked cheddar, smashed avocado, bacon and onion jam, honey hot sauce, on a Japanese milk bun.
Rae’s Bistro
9-925 Headmaster Row
Presented by Chef Lorne Giesbrecht
FIRST TIME ENTRY
A Hen So Nice We’ve Cooked It Twice
A whopping 1kg Cornish game hen rubbed in a medley of Moroccan spices and sous vide to perfection, then hand-breaded to order, fried until golden crisp in beef tallow and topped with jalapeno-cilantro mint yogurt sauce, served with a savoury white wine couscous, wilted Swiss chard and fresh sweet corn vegetable salad with mango citrus vinaigrette.
Kyu Grill @ The Forks
The Forks
Presented by Chef Calvin Truong
Feast your eyes on a mouth-watering, tongue-tingling, eye-burning sensational, flavour-packed marriage of Korean spice and juicy Nashville Hot chicken breast, served on thick-cut toast, topped with tangy pickles, kimchi slaw and a side of creamy potato salad, this juicy little flavour punch will leave you wanting more!
St. James Burger & Chip Co.
1866 Ness Avenue
Presented by Chef Sanjay Sewpaul
Rods Monster BBQ Burger & Chips: Chicken, Angus Beef & Bacon all in one! Dedicated to the St. James Rods Football Club. The Monster Rods Burger has a battered chicken patty, an Angus beef patty, bacon, lettuce, tomato, onion, mayo and BBQ! Served with our famous Cinna-Salt Chips!
Four Crowns
1030 McPhillips Street
Presented by Chef Chris Brunette
FIRST TIME ENTRY
Parmesan Chicken Tenders – Keto-Friendly! Homemade from scratch, Parmesan-coated chicken tenders served with fries or a side caesar/house salad.
Brazen Hall Kitchen & Brewery
800 Pembina Hwy
Presented by Chef Kristjan Kristjansson
RUNNER UP 2019 🥈
La Burguesa Ebria. The noble drunk chicken burger serving up Brazen hall beers….this krispy chicken burger is built on the famous toasted Brazen bun then dressed with soured chimichurri beer cream, fresh field greens, beer-pickled red onion, two krispy pieces of chicken breast brined in our spicy chilli infused beer bath and then covered in our sweet Gokstad IPA glaze. Un lujo de pocos!
ERA Bistro @ CMHR
85 Israel Asper Way
Presented by Chef Kirk Hanson of ERA Bistro at the Canadian Museum for Human Rights.
Korean Fried chicken with gochajang sauce; breaded fried light and dark meat with Korean seasonings, sesame seeds, and green onion served along with a spicy cucumber salad.
Cocoabeans Bakeshop
774 Corydon Avenue
Presented by Chef Quinn Degner
FIRST TIME ENTRY
Atilla the Hen (Fried Chicken Sandwich). Gluten-free and dairy-free. This is a “buttermilk” fried chicken breast (made with local chicken), Cocoabeans special sauce, lettuce, tomato, and house-made bread and butter pickles (onion and cucumber), all on our amaranth bun. Gluten-free and dairy-free. It can be made egg-free by subbing our Red Mill vegan bun for the amaranth bun. The feature comes with a choice of side: soup of the day, fries, or house salad (or upgrade your side to a vegan caesar salad or sweet potato fries).
The Tallest Poppy
103 Sherbrook Street
Presented by Chef Talia Syrie
The Phoenix
Honey garlic fried chicken flambe. This one will light your fire 😉
Red Foot Kitchen
741 St. Mary’s Road
Presented by Chef Tony
FIRST TIME ENTRY
Chicken noodle bowl
Fried chicken on Korean-style spicy noodles in a bowl
One Great City
1596 Ness Ave.
Presented by Chef Jon Burge
Tokyo Drift
Our take on a Katsu Sando. Crispy fried chicken thighs, wasabi mayo, tonkatsu sauce, shredded lettuce, pickled daikon, and nori salt on a milk bun.
Magic Bird Fried Chicken
61 Sherbrook Street
Presented by Chef Mike O’Connell
REIGNING CHAMPION 🏆
The Magic Taco
Fried chicken taco shell filled with chicken barbacoa, topped with avocado crema, pickled onions, cilantro, and salsa.