Four chefs for SoDel Concepts, which owns 10 restaurants in coastal Delaware, competed in the first “Fried Chicken Challenge.”
Sussex County-based poultry producer Allen Harim sponsored the contest.
“We’re always looking for fun ways to collaborate with other businesses,” said Scott Kammerer, president of SoDel Concepts. “Working on the contest with Allen Harim demonstrates our commitment to local, fresh and sustainable foods.”
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- Maggie Cellitto of Matt’s Fish Camp in Bethany Beach made a tostada topped with crispy fried chicken skin.
- Maurice Catlett of Matt’s Fish Camp in Lewes made a cast-iron fried chicken, served over sweet corn pudding with green beans and bacon gravy.
- Efrain Martinez of Papa Grande’s Coastal Taqueria in Fenwick Island placed fried chicken on an ancho-chili-bacon waffle.
- Jason Dietterick of Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach made Korean “street” fried chicken.
Dietterick took home the first prize.
