Congratulations to the semi-finalists of the Global Street Food Contest! We challenged US-based chefs to compete by creating an original street food dish using PERDUE® HARVESTLAND® Chicken Breast for the chance to win huge cash prizes, Meglio knives custom engraved with a special chicken design, and Chef’s Roll swag!
There will be 3 prize winners broken down as follows:
- 1st Place: $2000 cash + custom engraved Meglio knife with a chicken on it ($270 including shipping)
- 2nd Place: $1000 cash + custom engraved Meglio knife with a chicken on it ($270 including shipping)
- 3rd Place: $500 cash + custom Meglio knife with a chicken on it ($270 including shipping)
Plus, the runner up winners will all receive an epic Chef’s Roll swag bag! Scroll below to see all the incredible dishes in the running to take home these incredible prizes!
Delta Adobo Chicken Tamale
The Delta tamale is a product of migration and culinary evolution, born from Mexican tamale traditions and the communities of the Mississippi Delta. My version continues that evolution with PERDUE® HARVESTLAND® Chicken Breast marinated in a Delta inspired adobo with shio koji, then grilled over high heat to develop deep char while keeping the breast juicy. The chicken is served over a masa tamale enriched with spiced chicken broth, wrapped and steamed in a fresh corn husk with more of the marinated chicken inside. It is finished with a sauce of pineapple, habanada peppers and red jalapenos fermented together, along with summer tomatoes and fresh cilantro. The fermentation adds acidity and depth while balancing the natural sweetness of the pineapple with the heat of the chiles. Live fire gives the chicken a smoky char and keeps it at the center of the dish. I wanted this to feel like a true street tamale, handheld, generous and a little messy, while reflecting the way street food changes as recipes, techniques and people move across cultures.
Chicannoli Chili Crunch
This PERDUE® HARVESTLAND® Chicken Breast has been sliced thin and scored for added texture, buttermilk breaded in a gluten free crust (gluten free flours for added crunch)then frozen wrapped on cannoli horns. Once frozen the horn is removed and the chicken cannoli is deep fried to golden brown. The chicken now has the characteristics of a cannoli shell. The filling is a seasoned ricotta whipped with chili crunch. Garnished on a bed of baby arugula with aged balsamic glaze and a dusting of powdered buttermilk. Savory, slightly sweet, spicy, crunchy, creamy, and chicken-y.
Pollo Antichucho with Aji Panca and Aji Verde
A classic Peruvian street food generally made with chicken hearts. I took the PERDUE® HARVESTLAND® Chicken Breast and marinated in Aji Panca a classic Peruvian paste and added vinegar, cumin, garlic and oregano. We vacuumed sealed it for 72 hours, then cut it into chunks and skewered it. Then we finished it on the grill for a charred/smoky flavor. The sauce on the bottom of the plate is made from Aji Amarillo blended with cilantro, jalapenos, lime juice, garlic, mayo and parsley. A perfect compliment to the Antichuco Chicken skewers. This dish is incredible a perfect match of flame grilled fire, spicy and delicious!
Panuchos de Pollo Pibil
Celebrating the flavors of Mexico’s Yucatan Peninsula, my PERDUE® HARVESTLAND® Chicken Breast was gently braised in a traditional achiote marinade wrapped between banana leaves. The hand-shredded chicken crowns cannellini bean-filled panuchos – finished with a queso fresco crumble, lime-pickled red onions, roasted pepitas and cilantro.
Crispy Chicken Gatsby
A South African street-food classic built around crispy PERDUE® HARVESTLAND® Chicken Breast, layered with seasoned fries, shredded lettuce, tomato and red onion on a toasted roll. Finished with a smoky peri-peri mayo for a spicy, creamy finish. Inspired by Cape Town’s famously oversized Gatsby sandwich: crisp, messy and built to eat with both hands.
Seoul Survivor Tteokbokki
Chewy, irresistible rice cakes are drenched in a rich, umami-packed spicy sauce, then crowned with crackling chili-crisp, PERDUE® HARVESTLAND® Chicken Breast, and smoky roasted shishitos. A jammy hard-boiled egg brings the cool, creamy counterpoint, while a wild finishing crunch of Takis Fuego popcorn and wasabi peas turns up the volume with chile heat, tangy spice and a serious snack-attack crunch. Sweet, savory, spicy, smoky and unapologetically fun – this is Seoul street food with the volume turned all the way up.
Chef Kayleigh Quinones
Crispy Habanero Honey Mustard Chicken Pita with Super Greens
This is a bold, craveable street food that is easy to eat while still delivering layers of flavor and texture. I marinated the PERDUE® HARVESTLAND® Chicken Breast for almost 24 hours in a homemade garlic and pickle juice brine. I then cubed the chicken into bite-sized pieces, battered each piece, and fried it until golden and crispy. I then tossed the chicken in a homemade habanero honey mustard sauce, giving it the perfect balance of sweet, tangy, and spicy flavor while keeping the crispy chicken at the center of the dish. I served the chicken on a toasted pita with a fresh super-greens mixture featuring kale, radicchio, shredded Brussels sprouts, cabbage, and carrots, along with creamy goat cheese crumbles and homemade habanero-garlic pickled red onions. The fresh vegetables and tangy pickled onions help balance the richness and heat of the fried chicken, while the goat cheese adds a creamy, savory element. Extra habanero honey mustard is served on the side for dipping.
Chef Kevin Patton
Sopes de Pollo with Mole Verde & Huitlacoche
Confit PERDUE® HARVESTLAND® Chicken Breast, Mole Verde, Masienda Red Corn Masa Fritter, Pan Roasted Huitlacoche, Black Bean Puree, Sierra Cotija, Lime Crema, Native Roots Farms Micro Cilantro, Salsa Ranchero.
The PERDUE® HARVESTLAND® chicken is slow cooked in duck fat with Mexican Oregano, Citrus, Epazote, Hoja Santa, Garlic, Onion, & Poblano, and then simmered in our house Mole Pipian Verde, yielding an incredible depth of flavor that is rich, nutty, and herbaceous, yet incredibly light. The Masienda Red Corn Masa Harina is formed into a dough that is shaped, griddled, and fried to serve as a delectable vessel with a striking hue and robust flavor. It’s then topped with black bean puree, our confit PERDUE® HARVESTLAND® chicken mole, griddled huitlacoche, crumbled Sierra cotija cheese, lime crema, and locally sourced micro cilantro. We serve this alongside a slightly spicy Salsa Ranchera for a bite that represents the Mexican influence on the Austin food scene that has some of the best street food in the world!
Chicken Paneer Croquettes
Paneer & chicken croquettes with coriander mint yogurt mousse and sweet spicy pickled peppers & garlic. The PERDUE® HARVESTLAND® Chicken Breast was pan seared with salt, pepper and Madras curry then thin sliced with the paneer to build inside the croquette and then fried.
Balinese Chicken Satay Lilit & Chicken Nasi Goreng
Inspired by the vibrant street food of Bali and the seasonal ingredients of California Wine Country, I created this dish to showcase PERDUE® HARVESTLAND® No Antibiotics Ever chicken in two distinct preparations.
The chicken is first featured as Balinese satay lilit, seasoned with aromatic spices, coconut, lime and herbs, then wrapped around fresh lemongrass stalks and grilled. A second preparation incorporates diced chicken into nasi goreng, adding another layer of flavor and texture while keeping the chicken at the center of the dish.
I paired the satay with a California almond sauce, bringing a local Wine Country ingredient to the traditional Indonesian inspired sauce. Jimmy Nardello peppers are used in my interpretation of sambal matah, providing sweetness, acidity and gentle heat. A fresh salad of seasonal stone fruit, heirloom tomatoes and cucumber balances the richness of the grilled chicken and fried rice.
Pc Piri Piri (Spicy Grilled Chicken)
Honoring my Portuguese descent, I’ve taken inspiration from Portugal’s most famous and beloved chicken dish. I use premium PERDUE® HARVESTLAND® Chicken Breast and marinate it with a flavor-packed mixture of fresh chilies, garlic, smoked paprika, cumin and red wine vinegar. Portioning the chicken ensures every bite is bold in flavor. Finished on a charcoal grill and basting with more chilies and olive oil for an extra-juicy interior and a smoky crust, it’s served true to tradition with potatoes (fries or chips). However, it is equally adored with rice or a refreshing salad.
Chicken Bulgogi Flautas
Bulgogi marinated PERDUE® HARVESTLAND® Chicken Breast flautas with gochujang yogurt, ssamjang guac, kumato fresca, salsa macha, queso fresco, pickled red onion, and petite cilantro.
Korean BBQ Chicken Meatball Lollipops
Ground PERDUE® HARVESTLAND® Chicken Breast seasoned with soy, ginger, garlic, sesame, scallions, egg and panko. Made into meatballs and seared. Dipped then in Korean BBQ sauce and simmered until glazed. Garnished with scallions, sesame seeds and radishes.
Check back soon to see the winners!
