2018 Taste of America Recipe Challenge

- Brittany Furbee
Bacon & Blue Cheese Potato Salad


For the second year in a row, I have been crowned the first place winner of the Taste of America Recipe Challenge in West Virginia!

TOA challenges chefs from across the country to use sponsored brands to create regionally influenced dishes that are both tasty and pretty to look at. While there were a slew of great sponsored brands to choose from, I decided to go with Walmart, the WFC 2018 featured sponsor. Walmart’s Great Value products made my award winning recipe for BB-Blue Fried Chicken Sliders with Bacon and Blue Cheese Potato Salad delicious AND affordable. 

TOA winners are awarded free entry into the 2018 World Food Championships. 

BB-Blue Fried Chicken Sliders with Bacon & Blue Cheese Potato Salad
Yields 9
Ditch the BBQ and try my BB-Blue Fried Chicken Sliders with bacon and blue cheese potato salad!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3 Boneless Skinless Chicken Breasts
  2. 3 Large Eggs
  3. ¼ cup Great Value Brown Sugar and Bourbon BBQ Sauce
  4. 1 tbsp. Great Value Ranch Dressing
  5. 2 cups Great Value All Purpose Flour
  6. ½ cup Corn Starch
  7. 4 cups. Great Value Vegetable Oil
  8. 3 Russet Potato’s
  9. ½ lb. Center Cut Bacon
  10. ½ cup. Blue Cheese Dressing
  11. 1 tbsp. Lemon Zest
  12. 1 Lemon, Juiced
  13. 1 tbsp. Dijon Mustard
  14. 2 tbsp. Chopped Fresh Parsley
  15. Salt
  16. Pepper
  17. Garlic Salt
  18. Slider Buns
  19. Spring Mix Greens
Fried Chicken
  1. Place chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet pound chicken until the cutlets are about ½ inch thick. Cut the chicken into slider sized cutlets and set aside.
  2. Set up a dredging station for the chicken. In large bowl whisk 3 eggs. Add Great Value Brown Sugar and Bourbon BBQ Sauce and Great Value Ranch Dressing and combine well. In another bowl combine flour, corn starch, and a generous amount of salt, garlic salt, and pepper.
  3. Heat oil in a large pot on the stove top over medium high heat until it reaches 350 degrees Fahrenheit.
  4. Dip the chicken cutlets in the egg BBQ sauce mixture and then into the flour mixture. Repeat once for an extra thick crispy crust on the chicken.
  5. Add a few pieces of chicken to the pot at a time. Cook for 5-7 minutes or until golden brown and cooked through.
Bacon Blue Cheese Potato Salad
  1. Preheat oven to 400 degrees Fahrenheit. Add bacon to a foil wrapped baking sheet and bake for 10 minutes or until bacon is crispy. Remove from oven and allow to cool. Chop bacon and set aside.
  2. Bring a large pot of salted water to a boil on the stove top. Peel and chop russet potatoes into bite sized pieces and add them to the boiling water. Cook for 10-15 minutes or until tender enough for a fork to go through the potatoes then drain and set aside.
  3. In a large bowl, combine blue cheese dressing, lemon zest, lemon juice, Dijon mustard, and a generous amount of salt and pepper to taste.
  4. Add potatoes, bacon and parsley to the blue cheese mixture and combine. This potato salad is best served warm.
Assembly
  1. In a skillet over medium heat add enough oil to coat the bottom of the pan. Place slider buns face down in the skillet and cook until golden brown.
  2. Place fried chicken cutlet on toasted slider bun with a small amount of spring mix. Add a heaping scoop of bacon blue cheese potato salad, drizzle with extra BBQ Sauce and enjoy!
Brittany Furbee https://www.brittanyfurbee.com/