The best fried chicken?

[Msmith]

I am talking about national eateries, like if you drive for miles and have an urge to eat some fried chicken, which one place do you choose?

Aside from that, what is the best fried chicken you ever had, homemade or in restaurant?

By the way, all fried chicken lovers rejoice for this news!!!

The only beef I have about fried food, (actually is from my wife) is that the shortening that is used. Some stores only change the shortening once a week.

[Hammock Parties]

Going to RC's on Tuesday. Is it good? Looks good.

[Pasta Little Brioni]

Originally Posted by ASS11

Going to RC's on Tuesday. Is it good? Looks good.

Strouds was a COMPLETE disappointment when I went. I'm not even exaggerating. It was Soooo blah

[Hammock Parties]

Originally Posted by Pasta Giant Meatball

Strouds was a COMPLETE disappointment when I went. I'm not even exaggerating. It was Soooo blah

Yeah I've heard it's very overrated.

[Baby Lee]

Originally Posted by ASS11

Going to RC's on Tuesday. Is it good? Looks good.

I think Stroud's, when it's on its game, is better for chicken. But my dad LOVES RCs. Might have to do with his union having so many of their meetings there for years, I dunno. But he rarely pipes up on where to go when we're deciding to go out out eat, unless he gets a hankering for RCs.

It's definitely homestyle, homemade, down home. It's not a polished chain with doo-dads and gee-gaws all over the walls and pizzarino shooter balls for 'appz' or anything.

[Baby Lee]

Originally Posted by Pasta Giant Meatball

Strouds was a COMPLETE disappointment when I went. I'm not even exaggerating. It was Soooo blah

The best Stroud's, bar none, was the one on Holmes or whatever that they demolished to put in the overpass. The one in Fairway is still nice. Haven't been to any others.

[Pablo]

Just go to Pizza Ranch. Eat at the buffet with the horde of welfare recipients and their shoe-less four year olds.

[Nickhead]

go chicken go

denver; the white fence farm http://whitefencefarmco.com/

[Pitt Gorilla]

Chicken Annie's east of Girard. Better than Annie's and Mary's in Yale and much, much better than Pichler's Chicken Annie's in Pittsburg.

Now you know.

[BWillie]

Originally Posted by DMAC

Christians eat there JUST because its closed on Sunday and they hate gays.

And KFC causes diarrhea.

Im not Christian and I love Chik Filet. But, im not like most of the ppl nowadays that concern myself with what politics a company has, if they help the community, or how they treat their employees. I literally do not care. I only concern myself to how they add benefit and value to my life. And Chik filet is very taste. I also like some hippie products because they also are delicious. If they wish to pay their workers 4 dollars/hr and not let them have breaks... and ppl still want to work there them thats a pretty amazing business strategy

[BlackHelicopters]

Bartos in Frontenac KS.

[Mr. Flopnuts]

Originally Posted by BWillie

Im not Christian and I love Chik Filet. But, im not like most of the ppl nowadays that concern myself with what politics a company has, if they help the community, or how they treat their employees. I literally do not care. I only concern myself to how they add benefit and value to my life. And Chik filet is very taste. I also like some hippie products because they also are delicious. If they wish to pay their workers 4 dollars/hr and not let them have breaks... and ppl still want to work there them thats a pretty amazing business strategy

I honestly admire the fact that you have been unabashedly unashamed of just how selfish of a human being you are over the last however many years you've been posting here. I really don't mean that in a bad way. You're ****ing honest about it. Most people just lie out of their asses about not being that way when really they are. So kudos to you for being yourself and not giving a **** what anyone thinks about it.

[Baby Lee]

Went to Southern next to Pappy's by SLU this weekend. Place is God Damned modern miracle. Somehow, each of their offerings have a 'little' tweak that makes it disinctive and delicious. A certain spice that no one else includes, a certain texture that lingers on your tongue and in your reveries.
From their chicken [I stepped up to cluckin' hot, and it was HOT!!] all the way down to the pickle slices, everything tastes like it could only come from there.
It's inspiring and maddening at the same time, because the food is delicious yet you know you have no way of replicating it at home. And further, it's hard to put into words, because you can't quite place what makes it so delicious.
For instance, the Hoppin' John has some green shoots in it that gives it an absolute ZING! Not hot, yet not mild, strong and distinctive, but you can't just say 'oh, that's collards, or lemongrass, or xxx other aromatic. Just a little bit of 'weed' that makes the entire bowl of mundane peas and rice delicious.
I have a sneaking suspicion that the flavor of the mashed potatoes is influenced by some reduction of celery and cream, but again I'd be endless weeks in the kitchen replicating it.

Deviled eggs, pickled beets, mac'n'cheese. All perfect.

The pickle slices taste simultaneously like the perfect pickle for the meal, and like no other pickle you've tasted before, again down to the particular mix of spices and aromatics.

And the chicken, holy hell. It's that type of hot that is unambigious, but totally addictive. It doesn't sneak up on you. It's not masked by sweetness. It's not vinegary or garlicy. It's straight up Bhut Jalokia slow simmered in butter and oil, then the chicken comes right out of the fryer into the concoction. Not that there isn't already a ton of spice rubbed into the meat and mixed into the coating beforehand.

It's a tiny place, and it takes a bit because every order is cooked fresh, but man. It's more than a meal. It's an experience, leading to a lifetime of memories.

http://www.stlsouthern.com/

[Fire Me Boy!]

Originally Posted by Baby Lee

Went to Southern next to Pappy's by SLU this weekend. Place is God Damned modern miracle. Somehow, each of their offerings have a 'little' tweak that makes it disinctive and delicious. A certain spice that no one else includes, a certain texture that lingers on your tongue and in your reveries.
From their chicken [I stepped up to cluckin' hot, and it was HOT!!] all the way down to the pickle slices, everything tastes like it could only come from there.
It's inspiring and maddening at the same time, because the food is delicious yet you know you have no way of replicating it at home. And further, it's hard to put into words, because you can't quite place what makes it so delicious.
For instance, the Hoppin' John has some green shoots in it that gives it an absolute ZING! Not hot, yet not mild, strong and distinctive, but you can't just say 'oh, that's collards, or lemongrass, or xxx other aromatic. Just a little bit of 'weed' that makes the entire bowl of mundane peas and rice delicious.
I have a sneaking suspicion that the flavor of the mashed potatoes is influenced by some reduction of celery and cream, but again I'd be endless weeks in the kitchen replicating it.

Deviled eggs, pickled beets, mac'n'cheese. All perfect.

The pickle slices taste simultaneously like the perfect pickle for the meal, and like no other pickle you've tasted before, again down to the particular mix of spices and aromatics.

And the chicken, holy hell. It's that type of hot that is unambigious, but totally addictive. It doesn't sneak up on you. It's not masked by sweetness. It's not vinegary or garlicy. It's straight up Bhut Jalokia slow simmered in butter and oil, then the chicken comes right out of the fryer into the concoction. Not that there isn't already a ton of spice rubbed into the meat and mixed into the coating beforehand.

It's a tiny place, and it takes a bit because every order is cooked fresh, but man. It's more than a meal. It's an experience, leading to a lifetime of memories.

http://www.stlsouthern.com/

Looks really good! You can always tell a chicken place knows what they're doing when they put it on top of a slice of bread.

[Baby Lee]

Another pic to give you an idea of how the chicken comes together.



Secret tip, they'll give you an extra little cup with the final 'dip' of heat they dunk the chicken in [we'll call it chili oil], and you can take it home with you with the bread under, and it's great to toast the bread and dip it in the sauce, to go with any leftovers you have.

Also, just look at the presentation they put into a side of deviled eggs [they top them with a slice of pickled okra, don't know why they're not in the picture].

[Fire Me Boy!]

Originally Posted by Baby Lee

Another pic to give you an idea of how the chicken comes together.



Secret tip, they'll give you an extra little cup with the final 'dip' of heat they dunk the chicken in [we'll call it chili oil], and you can take it home with you with the bread under, and it's great to toast the bread and dip it in the sauce, to go with any leftovers you have.

Sounds like what Gus' in Memphis does. They fry the chicken, then take a ladle of the fry oil, toss in some cayenne, and then toss the chicken in the oil. Some of the best I've ever had.

I love fried chicken, but it's such a mess to make.