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.
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!
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!
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 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.
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!
Presented by Chef Rhitzz De Vera Spicy Chicken Sandwich: We have decided to participate in #friedchickenfestwpg this year starting Saturday Jan 16th! Our entry features a thick fried chicken thigh marinated overnight with buttermilk & buffalo, breaded with flaming hot cheetos, topped with our home made sauce of mayo, sriracha, minced pickled cucumber, onion, and jalapeño and finished with our home made brioche bun with a rim of spicy honey and flaming hot cheetos! Now that’s a mouthful
**Kung Pow Chipotle Chicken Box $15.00 Walnut-Breaded Chicken Thigh, tossed in our Kung POW sauce. Hit with Creamy Chipotle to bring the heat up another notch! Served on a bed of Jasmine Rice and Candied-Walnut Salad.
Presented by Chef Brianna Vince A Trip Down South: Fried boneless chicken thigh, TMK collard greens (contains pork), corn bread with peach butter, rice & beans, side of homemade buttermilk ranch and our habanero hot sauce. Pair with a can of Farmery Hard Iced Tea for an additional $5.
Nicolino’s Cucina Italiana 4-2077 Pembina Hwy. Winnipeg, MB R3T 5J9
Presented by Chef Sonny Gerbrandt Pollo Picante: A 6oz tender chicken breast in our light and crispy house seasoned breading on our famous fresh baked sesame seed garlic brioche bun, topped with crispy crumbled prosciutto, provolone cheese, pickled tomato, spinach and chef’s own spicy chile pesto aioli. Served with house-cut fries or tossed salad.
Double Stacked Jerk Fried Chicken Burger: Double-stacked fried chicken patties with a spicy aioli, lettuce, tomato, topped with a few jalapeno slices, a very authentic house-made Caribbean jerk sauce, placed within a locally made brioche bun!
Moxie’s Grill Bar Polo Park, presented by Chef Darrell Klassen Mushroom Chicken Mushroom: A classic dish designed for Fried Chicken Fest. The Mushroom Chicken Mushroom is an in-house double hand-breaded breast of chicken. It is golden fried and topped with sautéed mushrooms and aged white cheddar, and served with hand-battered mushrooms. It comes with a bed of mashed potatoes and a side and gravy.
Moxie’s Kenaston, presented by Chef Jeff Laden Crispy Chicken Parm Sandwich: A panko crusted chicken breast with melted Asiago and white cheddar. Served on a toasted sesame brioche bun with a housemade roasted pepper and Italian tomato sauce, topped with fresh tomato and arugula.
The KODE RED BAO: Double fried buttermilk chicken thigh smothered in Korean gochujang sauce. Topped with candied almonds, honey sriracha, red cabbage, scallions, shredded carrots, sliced pickles, sesame seeds and fresh cilantro on a lightly fried bao. Served with crisp potato sticks.
Meal Set Bistro is a first-time participant in Fried Chicken Fest. Welcome!
Presented by Chef Noel Sorianno Twice Fried Mother Clucker: Crispy buttermilk chicken topped with cheese, lettuce, red Thai curry sauce, pickled jalapeños, and red onions on a brioche bun, panko crusted and deep fried. Served with a deep fried pickle.
Presented by Chef John Stupar An Oldie But A Goodie: 6 oz. buttermilk marinated and golden fried Manitoba chicken breast, topped with two strips of Rae’s signature thick cut smoked maple bacon, pickled red cabbage and creamy house made bacon ranch, all on a toasted pretzel bun with butter lettuce, tomato, red onion dill pickle and confit garlic. Served with your choice of side; skinny fries, soup or salad.
Presented by Chef Gerald Baker The Ragin’ Rooster! Brioche bun, garlic aioli on bottom, sliced thin fresh onion rings, shredded lettuce, breaded pickled jalapenos, chili pepper breaded chicken thigh, Not Yo Cheese drizzle, 3 cheese (torched to be melty, BACON x 2 slices tomato slices x 2 and more shredded lettuce to top with the bun. 🐓
Presented by Chef Jessie Hodel La Bomba UnChicken Burger: UnChicken patty coated in a homemade La Bomba sauce and pan fried then layered between a Kaiser bun with cashew pepper cheddar, bacun, lettuce, tomato, red onion and soy mayo.
Presented by Chef Charlie Villapando Fried Chicken Fried Rice: Deboned and marinated leg meat, dredged and deep fried until crispy golden brown atop a Chinese-inspired chicken and salted fish Filipino-style sinangag (garlic fried rice). Our creation consists of coarse chopped garlic sautéed & fried with rice, eggs, green peas, shredded lettuce, a little bit of diced chicken breast, salted fish and fish sauce. everything is then finished with a fresh garlic emulsified butter sauce & served with a thick cut lemon wedge!
Fionn’s Regent as presented by Chef Ryan Koebel Fionn’s Double Decker Fried Chicken Sandwich: Two layers of buttermilk-soaked and battered chicken thighs tossed in our signature buffalo sauce, pickles, 2 layers of double smoked bacon, provolone cheese, lettuce, and mayo held together (barely) in between a brioche bun.
Fionn’s Grant Park as presented by Chef Ryan Koebel Ma’s Crispy Chicken: Two chicken pieces (one breast, one thigh), breaded, fried, and seasoned to order using our signature “Ma’s” breading. Plated on top of a pile of our buttermilk mashed potatoes, creamed corn, and coleslaw with a made in-pub honey mustard dressing. Topped with chives.
Presented by Chef Jose Noboa The Ting: A Jamaican-inspired Caribbean chicken burger. Manitoba chicken breast marinated in Jamaican Jerk and tropical seasonings, breaded, and fried to perfection, mon. Seated on a bed of juicy mango collard slaw, topped with coconut rum aioli on a toasted soft bun. IRIE!
*2nd place Fried Chicken Fest 2020 *2nd place Fried Chicken Fest 2019
Presented by Chef Mike O’Connell The Tropical Depression: Ginger-glazed fried chicken breast on Oh Doughnuts pineapple dip doughnut with fresh cilantro and pineapple ring *2019 Winner of Fried Chicken Fest