the post chicken and beer fried chicken

The Great Battle of the Chicken Biscuit

The Post Chicken & Beer has created a fun and tasty way to choose which dish will be featured at Chicken Fight, and diners get to weigh in.

BY Linnea Covington


We like to be in the know when it comes to fried chicken. After all, come August 29 DiningOut Events hosts Chicken Fight, the all fried chicken festival at Elitch Gardens. The event is the excuse Post Chicken & Beer used to launch a bracket dubbed, The Battle of the Chicken Biscuit. But instead of the chefs deciding the winning dish, diners pick which one gets featured at Chicken Fight. 

Starting today and until July 28, two biscuits enter the featured menu, and are available each week during happy hour. Diners can vote on their favorite. Next, the winning biscuits go head-to-head with the other top items until only one biscuit is left standing. Then, that winner competes for ultimate glory at the festival.  Last year, the Post got second place for people’s choice fried chicken.

This year looks a little different. All the chicken biscuits come from the creative minds of the Post chefs in order to represent their restaurant. Owned by Big Red F, the Post boasts seven locations in and near the metro area. 

Vote for your favorite fried chicken biscuit. | Photo by Ashley Beguin
Vote for your favorite fried chicken biscuit. | Photo by Ashley Beguin

From Rosedale chef Mercedes Mendez created a pimento cheese and berry jam combo. Chef Corina Johnson of the LoHi location made a black pepper barbecue sauce to drench the chicken in, and topped it with American cheese and bacon. Senior Post chef Jimmy Giesler created an herby chicken biscuit. This beauty comes with dill buttermilk dressing, more fresh dill, parsley, chives, pickled red onion, and toasted sunflower seeds. 

Heading west to Boulder, the ‘Bama White option combines fresh arugula, crispy onions and an Alabama white barbecue sauce, crafted by chef Nicholas Page. In Lafayette chef Luis Valdespino also went a more traditional route with buffalo sauce, blue cheese dressing, and a disk of fried mac and cheese on top. Chef Alvery Baten in Longmont whipped up an Italian twist with a whole ball of burrata, herb pesto, arugula and tomato.  

the post chicken and beer biscuit
Chef Brendon Doyle shows his chicken biscuit, the Sweet and Spicy from the Estes Park location. | Photo by Ashley Beguin

Going north of the city, the Estes Park location dishes out a sweet and spicy chicken with poblano and apple mostarda by chef Brendan Doyle. Finally, in Fort Collins, the Hot Chow Chow biscuit is chef Andrew Cockling’s darling, featuring Nashville hot chicken and a pickle cream cheese. 

Today marks the first competition between the Pimento Cheese and the BBQ Chickey. During week 2, June 17 to 23, the burrata biscuit and the ‘Bama White take the stage. Week three brings the buffalo and mac option against Hot Chow Chow, available June 24 to 30. Finally, the last two chicken biscuits to battle it out are the sweet and spicy and herby options. We will just have to wait and see who makes it to the final round. 

The biscuits are only available during happy hour, which runs Monday through Friday from 2 to 6 p.m. Find out more information about each location by going to Also taste the winning chicken biscuit at Chicken Fight, tickets go on sale tomorrow. 

Content Continues Below


Linnea Covington

Linnea Covington is the managing editor of DiningOut. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she’s written for tons of publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more.