Both Joanie's in Long Grove and Mother Cluckers use the same broasted chicken as sold at Sunset Foods and many other restaurants - Genuine Broaster Brand program. It is not their own recipe at either place. If you happen to like the chicken, then enjoy. I find it just fair. I was really disappointed in everything I got at Mother Cluckers this past summer from the chicken to the ribs to the sides. I know they have a big menu, and great service and I might try some other items, but it was a big letdown. Ironically I was at Joanie's last night and asked about the chicken which they admitted was not their own recipe. I almost ordered it because I was in a chicken mood, but was a little turned off thinking about my experiences with Genuine Broaster brand. By the way, Joanie's pizza is basically a copycat of Jet's Pizza. But I like Jet's/Joanie's deep dish (sort of Detroit style, but not really) and since I can eat at Joanie's, it's fine by me. The thin crist was not worth getting, it's a generic pre-made crust - I don't think they make it. I literally have to ask - is there anything at Joanie's that is their own recipe?

Genuine Broaster Brand Chicken
http://broaster.com/

The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.

scottsol wrote:The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.

Is it similar to KFC, which is also pressure cooked?

scottsol wrote:The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.

Well in my experience all the places I've had it felt like they used the same recipe variation and none of them were special. But if that is the case, then I will definitely try the chicken next time at Joanie's - thanks!

ld111134 wrote:

scottsol wrote:The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.

Is it similar to KFC, which is also pressure cooked?

"Broaster" is just a brand name for pressure frying. Even Jewel pressure frys, there's no real cachet to it.

spinynorman99 wrote:"Broaster" is just a brand name for pressure frying. Even Jewel pressure frys, there's no real cachet to it.

Is that to mean anything called "broasted" is from the Broaster company? Including places like Marcello's in Northbrook or the old Babyback in Northbrook (which I really liked when it was on).

Ram4 wrote:

spinynorman99 wrote:"Broaster" is just a brand name for pressure frying. Even Jewel pressure frys, there's no real cachet to it.

Is that to mean anything called "broasted" is from the Broaster company? Including places like Marcello's in Northbrook or the old Babyback in Northbrook (which I really liked when it was on).

Yes. Broasted is a registered trademark. There's a whole thread on this topic somewhere in the archives. I'll post a link when I have a chance to search for it.

Ram4 wrote:

spinynorman99 wrote:"Broaster" is just a brand name for pressure frying. Even Jewel pressure frys, there's no real cachet to it.

Is that to mean anything called "broasted" is from the Broaster company? Including places like Marcello's in Northbrook or the old Babyback in Northbrook (which I really liked when it was on).

Anyone who is not using Broaster Company fryers and approved ingredients cannot legally use the term "broasted". This does not mean that restaurants that use the term are always qualified to so.

Unfortunately, Broaster's store locator is ridiculously out of date so you can't use that. If you don't see the chicken with hat logo or "Genuine Broaster Chicken" posted somewhere there is a reasonable chance it isn't the real thing.

Friends we haven't seen in quite awhile are big L Woods fans so that's where we ended up last night. I had the Sunday fried chicken dinner. IIRC $17.95 for a 1/2 chicken, small ramekin of coleslaw, biscuit, side of mashed potatoes. The batter was thick and not tasty. Biscuit was overbaked and dense. Mashed potatoes were so-so. Just not a good meal at all.

Mrs Willie had the pulled pork, wasn't thrilled at all.

I'm sure we'll go again, Mrs Willie & I agreed to shoot for Saturdays when prime rib is the daily special.

I tried the fried chicken once, never again. So it wasn’t just a bad day.

The beef ribs tend to be quite good.

Since there's been random activity in these fried chicken threads, I thought I'd chime in w gus's. I know it's a chain, but it's the best we've got hands down in Chicago IMO.

I have been ordering from Special Kudo recently. Even the white meat is juicy and their breading reminds me of a well seasoned Brown's Chicken. They offer original, mild and spicy. Their sides are also delicious including a pseudo-fattoush salad made with croutons instead of pita. I still have not been to the brick and mortar location on Broadway, but count me as a fan.

Special Kudo
3933 N Broadway
Chicago, IL 60613

WhyBeeSea wrote:Since there's been random activity in these fried chicken threads, I thought I'd chime in w gus's. I know it's a chain, but it's the best we've got hands down in Chicago IMO.

Gus's is definitely up there for me as well. One negative thing with any fried chicken is it can be too hot when it's fresh and you have to wait a long time for it to be eatable with you hands. I just don't like using a utensil to eat fried chicken. By then, the sides (depending on what you order) will not be optimal temp. I prefer my food to always be fresh, but fried chicken is the one thing that sometimes plays up the "be careful what you wish for!"

Ram4 wrote:

WhyBeeSea wrote:Since there's been random activity in these fried chicken threads, I thought I'd chime in w gus's. I know it's a chain, but it's the best we've got hands down in Chicago IMO.

Gus's is definitely up there for me as well. One negative thing with any fried chicken is it can be too hot when it's fresh and you have to wait a long time for it to be eatable with you hands. I just don't like using a utensil to eat fried chicken. By then, the sides (depending on what you order) will not be optimal temp. I prefer my food to always be fresh, but fried chicken is the one thing that sometimes plays up the "be careful what you wish for!"

I've heard some good things about Gus's from others, but on my one visit I was greeted by chicken that was hardly seasoned and that was obviously fried in old oil - a very bad combination. Given the number of positive reviews, I might be willing to give it another try if I'm in the area.

http://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/broasting

really interesting article regarding history of pressure frying chicken, with a few comparisons and historical facts comparing the "The Colonel" (inventor of pressure frying) and the Broaster Company, which happens to be down the road from the Rock River BBQ Ranch , my home away from home in Beloit, WI ... now let's talk Turkey!

That's interesting....I'm pretty sure White Fence Farm used to advertise that their chix were 'Broasted' - but that isn't apparent now. Must have gotten the trademark letter.

I might have posted about it in another thread, but I don't see it here in this one, I've been very happy with the chicken at Kick's Chicken Cafe in Naperville.
http://www.kickschickencafe.com/

Now, from what I've heard, the processed chicken is not good, but the full pieces, what they call bone in, is great. They serve both Genuine Broaster® and Broasterie® Chicken. The latter is kind of like broasted chicken flavorwise, but without the breading, I think. Either way, the best fried chicken I've had out this way.

Nice looking space in a strip mall. It really looks like they're setup to franchise, but at this point it's only the 1 location.

Kick's Chicken Cafe
2728 West 75th Street
Naperville, IL 60564
630-961-KICK (5425)

BR wrote:I've heard some good things about Gus's from others, but on my one visit I was greeted by chicken that was hardly seasoned and that was obviously fried in old oil - a very bad combination. Given the number of positive reviews, I might be willing to give it another try if I'm in the area.

You should definitely give it another try. It's quite good, and nicely seasoned, normally. Very close to the same quality as the mothership in Memphis (with astronomically higher prices and Big City fancy).

My favorite broasted chicken as a kid was Wesley's in Skokie on Dempster & Crawford. Steve Z, we must have crossed paths in Wesley's back in the day and never knew each other.

CSD

chicagostyledog wrote:My favorite broasted chicken as a kid was Wesley's in Skokie on Dempster & Crawford. Steve Z, we must have crossed paths in Wesley's back in the day and never knew each other.

CSD

Me too.

chicagostyledog wrote:My favorite broasted chicken as a kid was Wesley's in Skokie on Dempster & Crawford. Steve Z, we must have crossed paths in Wesley's back in the day and never knew each other.

CSD

I think you're right. As you know, I was pretty close to there back in the day.

scottsol wrote:The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.

With this info in my mind I had the broasted chicken at Joanie's this week. It was great. While I was expecting it to be like Sunset Foods or Mother Cluckers this chicken blew both of them away. The white meat I had was super moist and juicy, and the breading had a great flavor and texture (almost reminded me a little of the old Babyback in Northbrook). I will definitely be going back for this chicken even though they are a pizzeria.

Joanie's Pizzeria
235 Robert Parker Coffin Rd
Long Grove IL 60047
847-415-2220
http://www.joaniespizzerialonggrove.com/

stevez wrote:

BR wrote:I've heard some good things about Gus's from others, but on my one visit I was greeted by chicken that was hardly seasoned and that was obviously fried in old oil - a very bad combination. Given the number of positive reviews, I might be willing to give it another try if I'm in the area.

You should definitely give it another try. It's quite good, and nicely seasoned, normally. Very close to the same quality as the mothership in Memphis (with astronomically higher prices and Big City fancy).

Gus’s World Famous Fried Chicken is opening a second Chicago location. The Memphis, Tennessee fried chicken chain has a liquor license for a space on the northeast corner of State and Kinzie streets.

https://chicago.eater.com/2018/6/18/174 ... iver-north