While technically "broasted" ( pressure fried ) , I am a big fan of Chicken Inn.

Very tasty product coupled with the fact that they don't use scrawny chickens makes carrying out from them a guilty pleasure. They have been around for 40 years, so they must be doing something right.

Chicken Inn
7536 N. Milwaukee Avenue
Chicago, IL 60631
773-763-3962
http://chickeninnchicago.com/index.htm

c8w wrote:

bjt wrote:.. And by that I mean you need to make a trek (that is not such a trek actually) to Pollo Campero. Pollo Campero is a Guatemalan Fried Chicken chain and they have a bustling little shop in a stripette mall on Pulaski, just north of Lawrence. Even if you don't equate tucking your FC into a corn tortilla, that's okay. Just get the chicken and take it home and enjoy it as is with whatever sides you love. But if you are willing to stretch a bit, try having the chicken with some of their bacony, brothy beans and rice and it opens this whole new world of fried chicken options.

We served Pollo Campero for a big party the night of the Obama inauguration, with very non-Guatemalan sides (including Spam Musubi) and pretty much everyone loved it.
bjt

There are a few conflicting opinions on Pollo Campero on LTH.. and the last views offered are a year ago. Does anyone have any more recent opinions at all? For reference, my fried-chicken standards are generally fairly high, with most of my fried-chickens coming from the not-too-far-away Hecky's and Evanston Chicken Shack..

The reason I ask is, it is on a half-off special on Buy-with-me... and Iam wondering if its worth the investment (though bjt's solid review above has me definitely leaning towards the purchase). For those interested, BTW, you can find the offer here: https://www.buywithme.com/ref/3RBDZYUH? ... urce=RAFLI


c8w

I kind of liked Pollo Camparo when it first opened up, but lately I've fallen out of love with it. I don't know if they changed their recipe or cooking method; or if my tastes have changed. Either way, I find the breading to have a chemically induced taste to it, the kind I taste at KFC and its ilk. I stopped going there in favor of the more Mom & Pop type places. The two you mentioned are among my favorites.

If you've never tried Pollo Camparo, you should probably try it to decide for yourself. Getting it at half price is a low risk way to check it out.

I am a huge fan of Pollo Campero -- of course the fried chicken (per this thread), but the grilled chicken is also consistently delicious, and I love the variety of sides (particularly fried plantains, black beans & rice, and the option to get tortillas as the "bread" side). There's also something called a chicken crisper roll, which is a quasi-flauta made from pillowy dough filled with shredded chicken in some sort of adobo-style sauce -- then fried and served with a creamy/tangy lime dipping sauce. Worth every penny of the 99 cents it costs to add to a meal.

Everyone I've taken there has been a convert, as well. One interesting note is that the menu & experience is actually VERY different than the locations I've visited in Guatemala, which are really just about the fried chicken, french fries, and dinner rolls. Ironically it's only the US locations that have tortillas, a salsa bar, latin american-style side dishes, etc.! In this way Pollo Campero definitely challenges one's pre-conceived notions of what "authenticity" means.

It's my go-to place for fried chicken, and the fact that it's extremely clean with very friendly service only makes me happier each time I visit.

It won't be everyone's cup-of-tea because it absolutely has a corporate fast-food feel to the place. Definitely not "mom and pop" by any stretch of the imagination. But I recommend giving it a shot.

More like downtown, but we ate at joe's for lunch today and I have to say they have some very good fried chicken. For 13.95 you get a ginormous serving of chicken fried to order. It is served alacarte but it is definitely enough for two to share with a salad and a couple of sides. The best we have found for a long time. Combined with gracious service. We walked in at about noon and sat in the bar with no wait. An absolute bargain for downtown.

abolt wrote:More like downtown, but we ate at joe's for lunch today and I have to say they have some very good fried chicken. For 13.95 you get a ginormous serving of chicken fried to order. It is served alacarte but it is definitely enough for two to share with a salad and a couple of sides. The best we have found for a long time. Combined with gracious service. We walked in at about noon and sat in the bar with no wait. An absolute bargain for downtown.

Hi abolt-

Would you mind posting the address for Joe's?

Thanks!

I believe abolt was referring to Joe's Stone Crab on Grand. Correct me if I'm wrong!

I've had that fried chicken and it's mighty tasty -- and a huge portion. It is a deal not only for downtown but also for Joe's.

60 East Grand Avenue
Chicago, IL 60611-3533
(312) 379-5637

earthlydesire wrote:I believe abolt was referring to Joe's Stone Crab on Grand. Correct me if I'm wrong!

I've had that fried chicken and it's mighty tasty -- and a huge portion. It is a deal not only for downtown but also for Joe's.

60 East Grand Avenue
Chicago, IL 60611-3533
(312) 379-5637

Yeah, I've had the chicken many times at Joe's Seafood and Prime Steak a.k.a. Joe's Stone Crab and it's great, though I tend to add a little seasoning to it sometimes. They make it fresh when you order it, and it takes around 30 minutes, so I would recommend calling it in early if possible (especially because it's so hot when they serve it).

Co-sign the below. I think I've plugged Chicken Inn before - but it's my favorite fried chicken in my neck of the woods.

cito wrote:While technically "broasted" ( pressure fried ) , I am a big fan of Chicken Inn.

Very tasty product coupled with the fact that they don't use scrawny chickens makes carrying out from them a guilty pleasure. They have been around for 40 years, so they must be doing something right.

Chicken Inn
7536 N. Milwaukee Avenue
Chicago, IL 60631
773-763-3962
http://chickeninnchicago.com/index.htm

The Pulaski/Lawrence Pollo Campero is offering a Monday lunch special - leg and thigh with fries for $1.99. Outstanding, but next time I think I'll see if I can have some tortillas and forget the fries. One of the many perks of working from home - it's a two block walk from our apartment.

Had the 2 leg, 2 thigh special for lunch today from Evanston Chicken Shack. Still, as always, so good. Had the mashed instead of fries and those were good as well. Also picked up a hot link. I will skip the hot link next time.

After lunch it occurred to me that fried chicken is one of my favorite foods and ECS is one of my favorite versions of fried chicken. Could this really be my favorite restaurant?

Has Evanston Chicken Shack ever been nominated for a GNR?

bw77 wrote:Has Evanston Chicken Shack ever been nominated for a GNR?

Personally I've had the ECS a bunch of times and I really don't care for it.

bw77 wrote:Has Evanston Chicken Shack ever been nominated for a GNR?

No. It's been on my "finalist" list for years, but never got around to nominating it. I sure wish someone would next time around.

stevez wrote:

bw77 wrote:Has Evanston Chicken Shack ever been nominated for a GNR?

No. It's been on my "finalist" list for years, but never got around to nominating it. I sure wish someone would next time around.

I haven't had it in a long time but I remember loving it when I lived in Evanston.

=R=

When the time comes, I will submit a nomination unless someone beats me to it.

RAM 4, since I am currently basking in the warm afterglow of fried chicken lunch, and occasionally sneaking a nibble on cold leftovers, I am curious what it is about ECS that does not appeal to you?

In the last couple months I've had fried chicken from ECS and the Fish Keg, and the former is much better, although ECS doesn't have hush puppies.

Believe it or not I took chicken home the other night from The Art of Pizza, 3033 N Ashland Ave, Chicago, IL 60657
(773) 327-5600. It was very reasonable priced (Just chicken, no sides)and it was outstanding.

bw77 wrote:When the time comes, I will submit a nomination unless someone beats me to it.

RAM 4, since I am currently basking in the warm afterglow of fried chicken lunch, and occasionally sneaking a nibble on cold leftovers, I am curious what it is about ECS that does not appeal to you?

I didn't care for the overall taste. There was some seasoning in the dredge I guess I didn't care for. And I went there a good 6-8 times, but it just wasn't working for me. Too bad, because I love fried chicken.

I wonder if it may be the lard?

Ram4 wrote:

bw77 wrote:When the time comes, I will submit a nomination unless someone beats me to it.

RAM 4, since I am currently basking in the warm afterglow of fried chicken lunch, and occasionally sneaking a nibble on cold leftovers, I am curious what it is about ECS that does not appeal to you?

I didn't care for the overall taste. There was some seasoning in the dredge I guess I didn't care for. And I went there a good 6-8 times, but it just wasn't working for me. Too bad, because I love fried chicken.

Ten minutes from ECS is the Popeye's on Howard. They are one of the best Popeye's locations and the spicy version is very very good when fresh. They also have excellent sides.

We like ECS, and liked the Harold's on Clark, but agree that the Popeye's on Howard is a good one. I live about a mile and a half south, and there are other locations about as far, but that one is better, and I've often remarked on it.

I think it's a corporate training store. That might be easy to find out, but I haven't actually done so. So procedures are followed closely and energetically there. I worked in a franchise fast food restaurant years ago, and believe that many times the best product comes from following specs as closely as possible.

There are lots of tricks to extend and save, and the peculiarities of equipment and layout and so on means there are a hundred necessary adjustments, some conscious and some not, but the recipe has usually been carefully engineered and specs is the way to get the best out of it.

http://theroostcarolinakitchen.com/

The Roost is the real deal. Mentioned my visit elsewhere, but as good as the truck is, the store is better. Chicken is plucked from the buttermilk, battered, and fried to order while you watch. Sides and biscuits are really good, and the Nashville Hot is legit. They have a special of Hillbilly tacos, though they use flour tortillas. I mentioned hoe cakes (the bread for what goes by that name in several TN spots) and hope to see that in Chicago some day. Around the corner from Toon's, so there's a lot of good Southern cooking happening right there. In addition to the British at Jolly Posh and java at Asado. Almost makes the Stroller Vortex of Southport bearable .

I tried The Roost last month, had an excellent chicken biscuit and chips. Not a pimento mac n cheese fan, but if you are, they have it.

JeffB wrote:The Roost is the real deal. Mentioned my visit elsewhere, but as good as the truck is, the store is better. Chicken is plucked from the buttermilk, battered, and fried to order while you watch. Sides and biscuits are really good, and the Nashville Hot is legit. They have a special of Hillbilly tacos, though they use flour tortillas. I mentioned hoe cakes (the bread for what goes by that name in several TN spots) and hope to see that in Chicago some day. Around the corner from Toon's, so there's a lot of good Southern cooking happening right there. In addition to the British at Jolly Posh and java at Asado. Almost makes the Stroller Vortex of Southport bearable .

I tried Roost the other day and generally liked it. I thought the breading was delicious though I found the crust just slightly too thick in spots. But the chicken plenty moist and well cooked. My biggest complaint though is that it was so greasy, as if it wasn't drained before serving, which is the only explanation I can offer for crispy, well cooked chicken that nonetheless is very greasy. These days, Analogue's fried chicken (Tuesday only) is my gold standard in the city.

As for sides, the biscuit is huge and delicious -- very buttery, more tender than it is flaky. I thought the cucumber cole slaw was tasty, though perhaps slightly too much celery seed (I think that's what it was). My friend and I differed on the mac & cheese though: it's got a slightly spicy pimento cheese thing going on, which I enjoyed, but he ached for something perhaps a little more traditional, and showcasing sharpness rather than spice.

Checked out Roost today for a late lunch and can't say I loved it--mostly I was confused. I ordered a 2 piece Nashville hot and it basically came out drenched in a thick sauce. The chicken was cooked fine and the sauce tasted ok but there was no crisp or crunch at all--kind of defeats the purpose of fried chicken, doesn't it? Is the "spicy" the same chicken but without the sauce covering it? Though from the look and sound of what the guy sitting across from me was eating, that didn't seem to have the crispy crust either. Finally, I didn't find it to be spicy--it was more sweet than anything else. I guess it was just a lot different than what I was expecting.

BR--I think those were mustard seeds in the slaw and I didn't care for it.

For me, there is still no comparison--Analogue is the shit.

My "spicy" wasn't covered in sauce at all and was pretty crisp. Can't say I loved the Mac n Cheese, but the chicken was OK.

Roost 2-Piece Dark


I totally agree about Analogue, but unfortunately you can't go there for lunch.

stevez wrote:My "spicy" wasn't covered in sauce at all and was pretty crisp.

Was at The Roost a few weeks ago, got Nashville Hot, which was somewhat spicy, but covered in pasty caked on sauce which I did not find appealing. The chicken itself was good, and my dining companion dug his fried chicken on a biscuit. I keep meaning to go back to try the Spicy.

The Roost Nashville Hot

Yup--that's what I got--the guy across from me was eating the regular spicy which was sauceless but it didn't look great either. Of the new and trendy chicken spots (Roost, HBFC, Leghorn, Small's), I think my preference is Leghorn, though I haven't been to HBFC since the description of boneless and covered in honey butter didn't sound appealing at all. And when Analogue opens for lunch, that will be a good day. No idea if that will happen mind you--but we can hope

BTW, just saw that Analogue is on Open Table now, as is Fat Rice.

I'll put in a vote for Lillie's Q smoked fried chicken. Moist, gentle smoked flavor and terrific breading. One of the best fried chicken preparations I've had in a while.

Lillie's Q
1856 W. North Ave.
Chicago, Illinois
(773) 772-5500