The Post Chicken & Beer is throwing down this summer with the Battle of the Chicken Biscuit, a two-month, bracket-style competition between nine new happy hour chicken biscuits developed by Post chefs.
Launching on Monday, June 10, 2024, and running through Sunday, July 28, The Post chefs will battle it out with their own unique takes on the restaurant’s signature happy hour biscuit sliders—featuring flavors like pimento cheese and chicken with mixed berry jam; mac and blue with fried chicken, buffalo mac and cheese and blue cheese dressing; sweet and spicy chicken with poblano and apple mostarda; and many more on house-made biscuits, all paired with Post beers.
The winning slider will be highlighted as the Post’s featured dish at the Chicken Fight Festival in August. Diners can vote on their favorite slider one time per round by texting 303.970.8688. The Post will select one lucky voter per round to win a chicken biscuit party at The Post location of their choice.
These chicken biscuits are only available during happy hour at The Post, which runs from 2-6 p.m. Monday through Friday. Biscuits are $6 each.
Battle of the Chicken Biscuit Schedule:
- Week #1, June 10-June 16: Pimento Cheese (Rosedale) vs. The BBQ Chicky (LoHi)
- Week #2, June 17-June 23: Fried Chicken & Burrata (Longmont) vs. The ‘Bama White (Boulder)
- Week #3, June 24-June 30: Mac & Blue (Lafayette) vs. The Hot Chow Chow (Fort Collins)
- Week #4, July 1-July 6: Sweet & Spicy Chicken (Estes Park) vs. Herbs, Stems, Seeds & Chicken (chef Jimmy)
- Week #5, July 7-July 13: Semi-finals
- Week #6, July 14-July 20: Semi-finals
- Week #7, July 21-July 28: Finals
- Champion announced in early August
- Taste the winning biscuit at Chicken Fight Festival on Aug. 29
Biscuit Flavors:
Rosedale – Pimento Cheese and Chicken with mixed berry jam
By chef Mercedes Mendez
Paired with Permanent Breeze Hazy IPA
LoHi – The BBQ Chicky with black pepper BBQ sauce, bacon and American cheese
By chef Corina Johnson
Paired with Cardigan Gang Lager
Lafayette – Mac and Blue (fried chicken breast, buffalo mac and cheese, blue cheese dressing)
By chef Luis Valdespino
Paired with Townie Easy Drinking IPA
Boulder – The ‘Bama White with arugula, crispy onions and ‘Bama white BBQ sauce
By chef Nicholas Page
Paired with El Corn Amber Lager
Longmont – Grilled Chicken and Burrata with herb pesto, arugula, tomato
By chef Alvaro Baten
Paired with Howdy Beer Western Pilsner
Estes Park – Sweet and Spicy Chicken with poblano and apple mostarda
By chef Brendan Doyle
Paired with Toastie/Stopped Cold IPA
Fort Collins – The Hot Chow Chow (Nashville hot chicken, pickle dip cream cheese)
By chef Andrew Cockling
Paired with Top Rope Mexican-Style Lager
Jimmy – Herb, Stems, Seeds and Chicken with dill buttermilk dressing, fresh herbs (dill, parsley, chives), pickled red onion and toasted sunflower seeds
By chef Jimmy Giesler (senior Post chef)
Paired with Bird Codes wheat beer
