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Fried Chicken Contest Rules 

All the rules of Tri-State Expo Dothan Fried chicken contest are at the Expos representative’s’ discretion. Their decisions and interpretations are final to the extent consistent with the rules.  A team shall not compete in more than one Tristate Expo sanctioned contest under the same team name, on the same date

  1. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.

  2.  Each team will be assigned a cooking space. Cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.

  3. Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices.

  4. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, cooking oil taken to waste collection site, and all equipment removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team. Liquid waste must not be dumped into streets, storm drains, or on the ground. The Expo will provide waste collection points for proper disposal.

  5. If contestant is between the ages of 15-18 yrs., an adult teammate is required. No contestants under the age of 14 years-old are allowed.

  6. Contestants must be amateurs. Professional chefs/cooks/culinary school students are strictly prohibited.

  7. Each team will consist of a Head Fry-cook and up to 7 assistants. Each assistant must have paid the $25 fee during registration form submission.

  8. Meats brought in to use must be USDA inspected and purchased from a processing plant inspected by the Department of Agriculture or from a retailer who has a health department permit.

  9. Wiping cloths - Use a bucket of clean, sanitizing water for wiping cloth storage. Wiping towels used for wiping down counters and table tops must be clean and used for no other purpose. The towels must be rinsed in a sanitizing solution frequently. If you choose to use bleach as the sanitizer, the recommended STARTING concentration is 1 capful of bleach added to 1 gallon of cool water. The concentration of 50-200 parts per million must be verified with a test kit. NOTE - Do not add soap to the water as this makes the solution ineffective as a sanitizer.

  10. No cooking of any kind may begin until Chicken & oil is inspected by the Official Expo inspector. Chicken cannot leave your spot after inspection. MINIMIZE FOOD HANDLING. Keep food handling methods as simple as possible.

  11. All raw chicken must be kept in an iced cooler. COLD HOLDING - Potentially hazardous foods stored cold should be stored at an internal food temperature of about 40F or below (under refrigeration), 45F is the maximum allowed refrigeration temperature. If chicken is stored above 45F, competitor and team will be disqualified.

  12. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

  13. All foam plates will be provided by the Expo. Each team will be given foam plate to submit chicken to judges. Contestants are required to prepare 3 individual plates for each member of the judging panel. Contestants must submit 2 pieces of chicken to each judge (one white meat and one dark meat) in each plate. Garnish is not required but may aid in appearance of plates.

  14. Fried chicken judging will begin at 12:30 PM and end at 1:15 PM. All entries must be ready when judging commences. 

  15. Judging criteria for the fried chicken contest will be as follows: Crispiness, tenderness, seasoning, and overall taste. 

  16. First place winner must be present to accept award. 

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