Move Aside, Doughnut Bacon Sandwich: Chicken Charlie’s Sells a Krispy Kreme Sloppy Joe

Plus a slew of other gut-busting delights like Fried Kool Aid and Deep Fried Spam.

  • The Krispy Kreme Sloppy Joe doughnut sandwich at Chicken Charlie's is a halved glazed doughnut stuffed with cheese and Sloppy Joe meat. (Photo: lohud.com)
  • These Totally Fried Kool Aid Balls are made with cherry Kool-Aid. Owner Charlie Boghosian says "they're like a donut hole, but bigger." (Photo: LA Weekly)
  • Behold Chicken Charlie's deep fried bacon-wrapped pickle. Yum?? (Photo:  kyxy.cbslocal.com)
  • Charlie takes sugary cereals like Trix and Cinnamon Toast Crunch, batters them with a wet pancake mix, puts them in the deep fryer, and garnishes them with a little more cereal on top. (Photo:  Delish)
  • This corn dog-like snack consists of spam dipped in batter and deep fried. What a glorious exultation of the iconic canned meat. ( OC Weekly)
  • Deep-fried cookie dough is as fatty as it looks. (Photo:  kyxy.cbslocal.com)

You think the new Dunkin Donuts doughnut bacon sandwich is a caloric load of grease, sugar, and cardiac disease? Well, pretty much every single item on the Chicken Charlie’s menu gives it a run for its money. If the innovating, forward-thinking folk over at Dunkin’ Donuts were actually on top of their fat kid, stoner food game, why didn’t they think of some of the items on the menu at Chicken Charlie’s in South Burlington, VT, instead of owner Charlie Boghosian?

Chicken Charlie’s heart-stopping delicacies include (but are not limited to):

  • The Krispy Kreme Sloppy Joe
  • Deep Fried Bacon-Wrapped Pickle
  • Deep Fried Kool Aid
  • Deep Fried Spam
  • Deep Fried Cookie Dough 
  • Deep Fried Cereal

A complete wild card menu item is Chicken Charlie’s tabbouli, located right underneath the Totally Fried Klondike Bar. This place is pretty much a one-stop state fair.

Click through the gallery to see photos of the gut-busting, grease pimple-inducing collection of fried items on the menu at Chicken Charlie’s.

[via Eater, LA Weekly]

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