I had this chicken last night and man was it good . It was not greasy at all. While I was there I talked with the cashier and they told me that they do everything fresh by the order. They had nothing made you have to wait 10 to 15 min but man was it worth it. They also deliver so next time I'm going to get it delivered. This place is great. You should try it its worth it.

Annettes Broaster To Go
1433 W. Montrose
(773) 477-8646

Troha's gets most of its love for the fact they have amazing fried shrimp, rightfully so, because they do. But for those on the hunt for good take-out fried chicken then I can recommend Troha's as a very nice option.



I've been on a little fried chix tear after my stop at Big Star Drive In of Kenosha a few weeks back. While not as ridiculous a price as Big Star ($4.50) its still a great bargain at under $10 for a chicken dinner (breast, thigh, leg, wing, good fries and cole slaw) Hard not to get shrimp but I wasn't disappointed the first time I went with something other than shrimp.





Might want to call ahead as it takes 20 minutes for a chicken dinner to be fried to the exact same specifications as the original 1959 recipe.

Troha's Fish
4151 W 26th St
Chicago, IL 60623
(773) 521-7847

For fried chicken ide have to say I found annettes broaster on clark and montrose to be the best so far. Its never greasy, great service, and most importantly great taste. I've been there a few time and recomend. Obviously there chicken, but wedges isntead of fries if you get the meal, chicken salad sandwich, shrimo, and any of the specialties. The only bad thing I can say about this place is that there aren't more of them.

I agree with fans of Annette's Broaster, the new chicken spot in the mini-mall at Clark and Montrose. They are serving a consistently delicious meal. (773-477-8646)

The order is made fresh and served up hot. The crust is light and crispy, spiced so that the wonderful taste lingers even when you're through eating. The chicken itself, with the juices trapped inside, is really succulent. (When you get yours, beware of diving right in. The crust cools down faster than the insides. That goes for the potato wedges, too.)

I find myself ordering extra pieces of chicken for the fridge. They make delicious leftovers.

Hi,

I hope sometime there will be a poster loving Annette's who didn't just sign up. While I appreciate enthusiasm, most of us do rely on someone's track record on this board to gauge this is really for them or not.

If you like Annette's, then what else do you like?

Regards,

Cathy2 wrote:Hi,

I hope sometime there will be a poster loving Annette's who didn't just sign up. While I appreciate enthusiasm, most of us do rely on someone's track record on this board to gauge this is really for them or not.

If you like Annette's, then what else do you like?

I agree. I do hope I'm wrong but I have a strong sense that we won't see any of these newly-signed-up posters posting on any other threads.

=R=

Off with their heads! Obvious shills for Anetta's. This is amateur hour on LTH.

The first message had me suspicious. The last two messages settled it.

Ghazi wrote:Off with their heads! Obvious shills for Anetta's. This is amateur hour on LTH.

The first message had me suspicious. The last two messages settled it.

Is really wrong to express support for a restaurant they like? Not really, but you have to have a light hand especially when you are one several first time posters on the same place.

One or more may become productable participants, while being supportive they learned there is a whole website devoted to quality food discussion.

Regards,

I'll speak up...I've stopped at Annette's a couple of times now and for "broasted" chicken, it was probably a notch or so above other examples that I have had before. My most recent benchmark is the trays of chicken that we used to order for office parties from Charcoal Delights on Foster though the quality may suffer a little in the party trays. I did have a couple of positive customer service experiences though, every time I have stopped in I ordered an 8pc meal. One time they were out of rolls and offered me extra potato wedges (which are pretty good) as a substitute and another time, they were somehow out of thighs and offered me breasts as substitutes. My only complaint is the size of the coleslaw they give you, the dole it out in these little 2 ounce portion cups and I never think to order a larger container until I get home and see what I have.

That being said though, it doesn't come close to some of the pan fried southern fried chicken that I have had in the past couple of years and still haven't found anything in the areas as good as what my friend's mom used to make.

Cathy2 wrote:

Ghazi wrote:Off with their heads! Obvious shills for Anetta's. This is amateur hour on LTH.

The first message had me suspicious. The last two messages settled it.

Is really wrong to express support for a restaurant they like? Not really, but you have to have a light hand especially when you are one several first time posters on the same place.

One or more may become productable participants, while being supportive they learned there is a whole website devoted to quality food discussion.

Regards,

When three first-time posters within a matter of days all rave about a place that nobody else has mentioned, without offering opinions on any other chicken place . .or any other thread on a different topic. . it's more than coincidence.

Budtasterson, Omega and Hungryman - all say the same thing, in the same week, as their first and only posts, without offering opinions on any other of the restaurants in this large city/burbs.

I like giving the benefit of the doubt as much as the next person, but this is too much.

When three first-time posters within a matter of days all rave about a place that nobody else has mentioned, without offering opinions on any other chicken place . .or any other thread on a different topic. . it's more than coincidence.

It's more than coincidence, but it could be two things:

1) The owner shilling under three different names
2) The owner encouraging his customers to all go post on that food board, that whatsis, LHTForum.

The latter is a lot closer to representing actual customer enthusiasm for a new place than the former.

Mike G wrote:It's more than coincidence, but it could be two things:

1) The owner shilling under three different names
2) The owner encouraging his customers to all go post on that food board, that whatsis, LHTForum.

The latter is a lot closer to representing actual customer enthusiasm for a new place than the former.

The third option, which I think is the most likely:

3) The owner encouraging his family and friends to all go post on that food board, that whatsis, LHTForum.

Yeah, probably.

Anyway, if you're curious, instead of ragging on possible shills, go eat the damn food. There's always the chance that you'll get to write a blisteringly hilarious denunciation of a restaurant, which is much more satisfying than merely denouncing a shill.

Mike G wrote:Yeah, probably.

Anyway, if you're curious, instead of ragging on possible shills, go eat the damn food. There's always the chance that you'll get to write a blisteringly hilarious denunciation of a restaurant, which is much more satisfying than merely denouncing a shill.

Or learn there is really good chicken, either way you get something out of it.

The evening I went to Burt's and Pequod's for a side-by-side tasting, I would have been just as happy if it had been awful. Instead Burt's was something wonderful, which now causes a lovely couple to run themselves ragged 5 nights a week. You just never know.

Regards,

well.....

I went to Annette's to check it out since it's close to my home and it would've been nice to find a place near me with some good fried chicken.

It would've been nice. I just finished a 4 piece meal. The meal comes with breast, thigh, wing, leg, fries, roll, slaw and a drink. I added on an additional breast and leg thinking it would be good later out of the fridge. Total cost: $12 and change. Not too bad.

The skin on the chicken was crisp, but thin as tracing paper. It easily just slid right off the chicken and had no real taste whatsoever outside of slightly burnt oil. The chicken, while moist, couldnt escape that burnt oil taste either, really.

The sides were merely a joke. French fries, unsalted frozen crinkle cut - nuff said. The roll was just sorry. And the slaw, all 1 oz of it, was bad enough that i couldn't finish it. Soggy with some unwelcome sweetness that i couldn't put my hand on - i was about finished with this whole $12 mess by that time so i wasn't even really paying attention.

So, while it wasn't bad enough that it needed a hilarious denunciation, but it was bad enough that i'll never return.

Annette's Broaster to Go
1433 W. Montrose
Chicago, IL 60613
773-477-TOGO

djenks wrote:well.....The skin on the chicken was crisp, but thin as tracing paper. It easily just slid right off the chicken and had no real taste whatsoever outside of slightly burnt oil. The chicken, while moist, couldnt escape that burnt oil taste either, really.

The sides were merely a joke. French fries, unsalted frozen crinkle cut - nuff said. The roll was just sorry. And the slaw, all 1 oz of it, was bad enough that i couldn't finish it. Soggy with some unwelcome sweetness that i couldn't put my hand on - i was about finished with this whole $12 mess by that time so i wasn't even really paying attention.

So, while it wasn't bad enough that it needed a hilarious denunciation, but it was bad enough that i'll never return.

I'm sorry but I find this tough to believe. What about the lingering and wonderful taste I've read about? What about the juices trapped inside (I assume stale grease is not a juice)? Please forgive my questions . . . it's just that I've been lead to believe that this is the best fried chicken in town.

djenks,

Were there interesting magazines and crossword puzzles available to read while you waited? I saw that comment on metromix or yelp, which is why I go to a restaurant.

Thank you for taking one for the team.

Regards,

And thus the real danger of shilling... someone might actually eat your food!

FYI - rather than head to Annette's, I had a last supper at Melrose Park's Chicken Bowl, which is closing today. It will reopen at another location at a time and place to be determined later.

The bird was perfectly broasted, flavorful, and balanced the crunchy exterior with juicy interior. I've never had a bad rendition from this joint.

I'm on their mailing list and will let y'all know where and when they reopen.

. . i may, however, do so in 3 different posts using different names.

Speaking of broasted chicken, I was a big fan of The Babyback LTD in Northbrook. They had a great seasoning to their chicken, even if it might have been inconsistant. Are there any places that have a similar taste?

I also like to go to Little Red Hen in Glencoe for fried chicken that isn't a chain location and it's close to home. Sometimes it's really, really good, and other times it's a little dried out. Good tasting breading. I love their steak fries.

Little Red Hen
653 Vernon Ave
Glencoe IL 60022
847-835-4900

Ram4 wrote:Speaking of broasted chicken, I was a big fan of The Babyback LTD in Northbrook. They had a great seasoning to their chicken, even if it might have been inconsistant. Are there any places that have a similar taste?

I also like to go to Little Red Hen in Glencoe for fried chicken that isn't a chain location and it's close to home. Sometimes it's really, really good, and other times it's a little dried out. Good tasting breading. I love their steak fries.

Little Red Hen
653 Vernon Ave
Glencoe IL 60022
847-835-4900

I know the JD Kadds in Park Ridge and Nano's Pizza in Morton Grove have broasted chicken, but I'm not sure of anything north of Golf. Also check out Chicken Inn.

(Gotta run so I can't find the addresses but do a search on LTH)

Hi,

North of Golf Road is the Full Moon, which is a licensed broasted chicken location on 41 just south of Buckley Road on the border of Lake Bluff and North Chicago.

Regards,

Ram4 wrote:Speaking of broasted chicken, I was a big fan of The Babyback LTD in Northbrook. They had a great seasoning to their chicken, even if it might have been inconsistant. Are there any places that have a similar taste?

I also like to go to Little Red Hen in Glencoe for fried chicken that isn't a chain location and it's close to home. Sometimes it's really, really good, and other times it's a little dried out. Good tasting breading. I love their steak fries.

Little Red Hen
653 Vernon Ave
Glencoe IL 60022
847-835-4900

I grew up in Glencoe and have been eating here for over 30 years. I do love their chicken but you gotta get a slice, too, when you go to Ma Ma Louise's Little Red Hen.

=R=

about a month ago, we were leaving the music box in search of something to eat. since it was pouring rain we decided to run across the street to blue bayou, a place i have been to maybe once even though we live fairly close. one of the specials that night was cajun fried chicken. i am a huge fried chicken fan so i ordered it and was pleasantly surprised. it was fairly spicy but not overly so. it was served with very good mashed potatoes and gravy and very simple green beans perfectly cooked. the best part was that everything was served very hot, chicken just pulled from the fryer. i enjoyed the meal quite a bit and actually had been thinking about that chicken alot. last night i called to see what the specials were and again they had fried chicken, regular this time, so off we went. once again i enjoyed my meal but this time i think my plate had been sitting a few minutes before being served so everything was sorta luke warm. kind of a bummer but didn't stop me from consuming quite a bit of it. my husband had the $9 all you can eat fish fry and i thought this was very good as well and his was extremely hot and the fries were pretty good too, although no coleslaw. anyway a good alternative from a restaurant i had pretty much written off.

Ghazi,

Near the same area, Squab's has a good broasted chicken as well, not as good as the Chicken Bowl, but will tide you over until the re-open which I will also anxiously wait for as well. Squab's also offers some pretty good Greek dishes, like the souvlaki for a fast food place.

Squabs Gyros
2348 N Mannheim Rd
Melrose Park, IL 60164
(847) 455-5205

You know who has good broasted chicken? Uptown Pizza, which is on Wilson/Sheridan, just a bit west of El Pollo Loco. It takes about 15 minutes, the place itself is about as sketchy as possible, but the chicken comes out tremendously juicy and with a little bit of kick to it. I get a 2-breast special, which includes some boring fries and slaw, but it is only $5.75. My broasted reference points are limited to Charcoal Delights on Foster, and Morse Gyros. This is substantially better than both of those places. It is close to being as good as a broasted version of Harold's Chicken.

I've had the broasted chicken at Charcoal Delights and I think it's pretty good . . . but no broasted chicken can come close to measuring up with a brined and then pan-fried chicken. And I have just not found a very good pan-fried chicken at a restaurant in Chicago.

I have to agree a thousand percent, BR. While I really love some good broasted chicken, "no broasted chicken can come close to measuring up with a brined and then pan-fried chicken." But . . . the chicken the must be brined . . . otherwise it generally fries "dried up." Brining provides a secret way of cooking fried chicken few really know about. Back in the "ole days", even KFC was brined (it no longer is). Dell Rhea's Chicken Basket is a very good example (generally, with a rare exception) of brined and afterwards great fried chicken. Not many other good examples, unfortunately in the Chicago area. But . . . let's keep looking.

BR wrote:I've had the broasted chicken at Charcoal Delights and I think it's pretty good . . . but no broasted chicken can come close to measuring up with a brined and then pan-fried chicken. And I have just not found a very good pan-fried chicken at a restaurant in Chicago.

For those of us who love to eat, and know nothing of cooking could you please explain brining? Is it just soaking the chicken in a salty solution for a few hours or does it entail more than that?

Ghazi wrote:

BR wrote:I've had the broasted chicken at Charcoal Delights and I think it's pretty good . . . but no broasted chicken can come close to measuring up with a brined and then pan-fried chicken. And I have just not found a very good pan-fried chicken at a restaurant in Chicago.

For those of us who love to eat, and know nothing of cooking could you please explain brining? Is it just soaking the chicken in a salty solution for a few hours or does it entail more than that?

that's pretty much it, though sometimes it's an acidic solution rather than a salty solution.