Bonafried is one of the 45 spots serving their unique takes on fried chicken at this year’s National Fried Chicken Festival
All right, Pay, so I got the good assignment here. I’m in the kitchen. We’ve got Stephen Mayer and Rebecca Hollingsworth, co-owner of Bona Fried. I’m sure if you have been to Fried Chicken Fest, you know what I’m talking about. The, uh, food truck is one of 45 spots serving their unique takes on fried chicken at this year’s National Fried Chicken Fest, and they’ve got, uh, some hardware under their belt here. We’ve got some awards. The only, uh, people to win in two categories, you said we believe so, yeah, all right, we like that. Said so far go ahead on it Steven. All right, so one of these days we’ll go after the 3rd 1. OK, I like it. Maybe coming up and uh we do have some exciting news too that I want to get to, but let’s start with the chicken, the thing that everybody has come here for, and you guys are cooking up some stuff. You got a lot going on right here. I’m gonna let you take it away. Who wants to start, Steven, what you got? — I was gonna say I’m just dropping our chicken for
— the 2nd time, OK? You always have to drop chicken twice. If you drop chicken twice, that’s how you get it extra crispy on the outside and super juicy in the middle. OK, and they know what they’re talking about, so take the advice. And so while Steven is frying that, I figured we could make a sandwich together, build your own bona fry today, huh? So we’re using our Martin’s roll and we’re gonna take a piece of chicken and how spicy are you feeling today? I’m a spicy girl. You’re a spicy girl? Are you feeling all the way spicy or a little bit good bit spicy? It is 8 a.m. Let’s do a good bit, a good bit. OK, so we’re gonna start off with the hot 8 a.m. So what we do whenever we want something spicy but not too spicy we call it baby mouth. We’re gonna do we’ll start with a little baby mouth here. So do you want a little sweet heat on it maybe? All right, so not too spicy, but we got some heat on there for you. And then why don’t you sauce with the honey? All right. Any trick to this? — Just
— zigzag
— whoop whoop whoop real fast. There you go. All right. And how about a little extra sauce for a saucy. Morning you like pickles. All right, let’s start with the pickle. So what we’re making here is the Chris special now. That’s what won the National Fried Chicken Fest back in 2022, and uh the Chris special is gonna be our sweet heat with the Mac sauce on top of it. yum, and there’s some really interesting food chemistry that happens here because they all have different bases. So whenever you take a bite of this, you’re gonna taste. Every single sauce at a different time. It’s not gonna be all one flavor. It’s because they have different bases in the way that we layer them you’re gonna taste everything in a different moment. — Little food I love
— this. OK, so I am gonna dive into that 1 100%. Tell us a little bit about you guys though and who you are, not just the chicken because you also have some exciting news. Yes, well, we’re, uh, we’re bona fried. We’re New Orleans’ first and favorite fried chicken sandwich. Food truck we’ve been open since 2014 now, so 11 years we’ve been open and uh Steven and I are a couple. We’ve been married for about gosh we’ve been together for 15 years now, so it’s a little family business a mom and pop where the truck is our baby and um we are opening our very first brick and mortar soon so I’m so excited to have air conditioning and a bathroom. Yeah, we’re gonna be so fancy you’re not gonna recognize us going down the street. — You mean he’s
— growing up. Oh, I love this so much. I definitely wanna go check them out. — Not open just
— yet, but very to make that announcement on social media or what? Yes, we are keeping everyone updated. Be sure to follow us at bona fide truck on all socialism. Oh, I love it. So excited for you guys. That’s amazing. I am going to dive into this, so we’re gonna take a break, but we’ll be back in the kitchen to end things, and I’m gonna talk more about my, uh, review, although we already know it’s gonna be amazing. I’ll be right back.
Dining and Cooking