Chicken Fried Pierogies

This is a sponsored post for Mrs. T’s Pierogies. All opinions are my own.

Would you believe me if I told you I remembered the first time I ever ate pierogies? I do! I really do. I was about 12 or 13 at my BFF’s house when she pulled a box of Mrs. T’s out of the freezer and made us pierogies. I never ate a pierogy in my life up until that point. But we were hungry and they looked pretty good.

I don’t know why I haven’t introduced my own kids to pieorgies until now but it was time. After all, I have one kid who eats just about anything and another who loves anything with cheese.

From delicious finger foods to crave-worthy dinners, Mrs. T’s Pierogies has you covered. Real, quality ingredients like sharp Cheddar cheese and savory onions, combined with creamy whipped potatoes are folded into a pasta shell, exciting your senses and quickly becoming your favorite go-to dish. Available in 16 flavorful varieties – including mini pierogies! – Mrs. T’s Pierogies are the perfect canvas for all of your favorite ingredients and spices.

When I heard about Jose Garces serving up serving Chicken-Fried Pierogies at his Froman’s stand at Spruce Street Harbor Park (through June 30), I knew we had to check it out. The recipe features deep-fried Mrs. T’s Classic Cheddar Pierogies, fried pickles and a chive-buttermilk dip.

For every Chicken-Fried Pierogy dish sold, Mrs. T’s Pierogies will proudly donate $1 to the Garces Foundation, committed to helping Philadelphia’s underserved immigrant community.

And if you can’t make to Froman’s by June 30th, you can go ahead and recreate this amazing dish at home!

Chicken Fried Pierogies

Chicken Fried Pierogies


  • 1 (16-ounce) box Mrs. T’s® Classic Cheddar Pierogies
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups flour dredge (see recipe below)
  • Canola oil for frying
  • Buttermilk Ranch sauce
  • Fried pickles


  1. Bring a large pot of water to a boil. Place pierogies in boiling water until they are no longer frozen in the center, about 2 minutes. Remove pierogies from the water and cool in the refrigerator for 10 minutes.
  2. Place buttermilk, eggs and flour dredge and in 3 separate bowls. Working one at a time, dip the pierogies in the buttermilk, then in the eggs and lastly in the flour dredge. Once all the pierogies are dredged, fry at 350°F in canola oil for approximately 3 minutes until golden brown.
  3. To serve, place fried pierogies and fried pickles on serving plate. Serve with Ranch sauce.

Missed the Chicken Fried Pieorgies at Froman’s? Chef Jose Garces is also serving up Mrs. T’s Chicken-Fried Pierogies at his brand new pop-up, Balcony Bar. Located on the second tier outdoor balcony of The Kimmel Center, Balcony Bar offers great food (pierogies!), music, fun and great views of Broad Street. Balcony Bar will be open WednesdayFriday starting June 14 through September 1.

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