Chicken

Competition Registration

The Chicken Cook-Off brings out creativity and flavor in every bite, with competitors free to showcase any cut—whether it’s juicy breasts, tender thighs, smoky wings, or drumsticks fresh off the pit. Each entry will be judged on appearance, tenderness, and taste, with special attention to the perfect balance of seasoning, smoke, and sauce. From crispy skin to melt-in-your-mouth bites, this category celebrates the versatility of chicken and the skill of the pitmaster behind the grill. This is the ultimate showdown for bragging rights—and the chance to be named the "best" chicken champion of Fannin County. 

The Chicken competition will be judged from a single box presentation with enough meat for up to five (5) judges to be able to sample and score the entry.   Competitors may "bring prepared" or "prepare onsite" to submit their box for judging.  It is not required to prepare your entry on site to compete.  The chicken competition requires the completion of the required entry form and payment of the entry $100 entry fee prior to day of the Picnic.  Registration of entries will not be taken on the day of the Picnic, September 13th.  Competitors in the chicken category will be able to pick up their judging box in advance if they wish on Tuesday through Thursday, September 9th through 11th or the morning of the Picnic.

Prizes

"Best" Chicken Champion will receive a check in the amount of 40% of  Chicken Category Entry Fees & Medal/Trophy

"Best" Chicken Reserve Champion will receive a check in the amount of 30% of Chicken Category Entry Fees & Medal/Trophy

Judging

The judging for the Chicken category will be performed by a panel of up to five (5) select judges.

The Chicken category entries will be judged according to the following criteria:

 Appearance (0–10 points)

• Color: Golden-brown or mahogany, not burnt or pale.

• Glaze/Skin: Attractive shine, not too thick or uneven.

• Presentation: Looks appetizing and properly cooked.

Tenderness/Texture (0–10 points)

• Bite Test: Skin should bite through cleanly, not rubbery or tough.

• Juiciness: Moist meat, not dry.

• Consistency: Even cooking throughout pieces.

Flavor (0–20 points)

• Seasoning: Balanced spice, rub, or marinade.

• Smoke: Pleasant smoke flavor, not overpowering or bitter.

• Sauce: Complements meat, not masking it.

• Aftertaste: Clean and enjoyable, makes you want another bite.

Check-In / Turn-In for entries in the Chicken Category will begin at 10:30 AM on September 13th and judging is expected to begin at 11 AM.  Entry boxes will be assigned a number, determined by the competitor's draw at turn-in and all judging will be performed on a "blind" basis by the judging panel in number order.  Winner announcements and awards presentations will be made in the afternoon according to the Picnic schedule.

Note:  This is not a sanctioned cook-off event.