Allan Weiss Wins Best Taste with Fried Chicken Flapjack. Eat It.
Doesn't look like much, but it's chicken-boning delicious.
Allan Weiss won the Best Taste title at this year's Big Tex Choice Awards. How much media coverage did Weiss' fried buffalo chicken in a flapjack get before the awards ceremony? Almost zero. Fried salsa and fried pineapple upside down cake were the favorites going into the competition, based solely on their that's-gotta-be-delicious fried names.
It's ridiculous that we're living in a world where "fried buffalo chicken in a flapjack on a stick" just isn't crazy-sounding enough. But we are. These days, if you want to grab attention before the awards ceremony, you've gotta spend as much time thinking about the right name for your fried item as you spend figuring out how the heck you're going to get the batter to stick to the beer can or the sock or whatever else it is you've decided that you're frying up.
Allan Weiss wins Best Taste. People thank him for being so awesome.
Weiss came out of nowhere with that fried chicken in a flapjack. It's reminiscent of chicken and waffles. A honey-butter chicken biscuit. If you're at the fair in the morning this year, it's the perfect fried breakfast sandwich on a stick. I know it doesn't sound like much, but it's spicy (you remember it's rolled in jalapeno bread crumbs) and sweet and crunchy all at the same time. Also, it's giant. Which is always a bonus.
If fried buffalo chicken in a flapjack doesn't sound amazing to you, Weiss will also be serving up fried Texas caviar, fried queso, fried guacamole and fried green goblins (cherry peppers stuffed with spicy shredded chicken and guacamole, battered and deep-fried. Topped with queso). Every single item at Weiss' booth was either a finalist in the Big Tex Choice awards or a winner. This dude's on fried fire.
See you in line at Mr. Fried Badass Weiss' booth opening day at the fair September 30th.
Get the Food & Drink Newsletter
Our weekly guide to Dallas dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.