**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.
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
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