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The Best Fried Chicken in Chicagoland?

The Best Fried Chicken in Chicagoland?
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  • Post #271 - November 5th, 2017, 2:46 pm
    Post #271 - November 5th, 2017, 2:46 pm Post #271 - November 5th, 2017, 2:46 pm
    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/
  • Post #272 - November 5th, 2017, 9:05 pm
    Post #272 - November 5th, 2017, 9:05 pm Post #272 - November 5th, 2017, 9:05 pm
    The Broaster company provides six different marinades, twelve types of coatings and three seasonings. There is no single recipe for Genuine Broasted Chicken.
  • Post #273 - November 5th, 2017, 9:13 pm
    Post #273 - November 5th, 2017, 9:13 pm Post #273 - November 5th, 2017, 9:13 pm
    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?
  • Post #274 - November 6th, 2017, 1:59 pm
    Post #274 - November 6th, 2017, 1:59 pm Post #274 - November 6th, 2017, 1:59 pm
    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!
  • Post #275 - November 6th, 2017, 2:07 pm
    Post #275 - November 6th, 2017, 2:07 pm Post #275 - November 6th, 2017, 2:07 pm
    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.
  • Post #276 - November 6th, 2017, 2:32 pm
    Post #276 - November 6th, 2017, 2:32 pm Post #276 - November 6th, 2017, 2:32 pm
    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).
  • Post #277 - November 6th, 2017, 3:10 pm
    Post #277 - November 6th, 2017, 3:10 pm Post #277 - November 6th, 2017, 3:10 pm
    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.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #278 - November 6th, 2017, 7:26 pm
    Post #278 - November 6th, 2017, 7:26 pm Post #278 - November 6th, 2017, 7:26 pm
    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.
  • Post #279 - November 13th, 2017, 8:34 am
    Post #279 - November 13th, 2017, 8:34 am Post #279 - November 13th, 2017, 8:34 am
    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 did absolutely nothing and it was everything I thought it could be.
  • Post #280 - November 13th, 2017, 11:07 am
    Post #280 - November 13th, 2017, 11:07 am Post #280 - November 13th, 2017, 11:07 am
    I tried the fried chicken once, never again. So it wasn’t just a bad day.

    The beef ribs tend to be quite good.
  • Post #281 - November 13th, 2017, 7:45 pm
    Post #281 - November 13th, 2017, 7:45 pm Post #281 - November 13th, 2017, 7:45 pm
    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.
  • Post #282 - November 14th, 2017, 11:19 am
    Post #282 - November 14th, 2017, 11:19 am Post #282 - November 14th, 2017, 11:19 am
    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
  • Post #283 - November 14th, 2017, 2:28 pm
    Post #283 - November 14th, 2017, 2:28 pm Post #283 - November 14th, 2017, 2:28 pm
    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!"
  • Post #284 - November 14th, 2017, 2:53 pm
    Post #284 - November 14th, 2017, 2:53 pm Post #284 - November 14th, 2017, 2:53 pm
    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.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #285 - November 15th, 2017, 1:03 pm
    Post #285 - November 15th, 2017, 1:03 pm Post #285 - November 15th, 2017, 1:03 pm
    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!
    I love comfortable food, and comfortable restaurants.
    http://www.bbqsupply.com
    http://thebudlong.com
    http://denveraf.com
  • Post #286 - November 15th, 2017, 2:25 pm
    Post #286 - November 15th, 2017, 2:25 pm Post #286 - November 15th, 2017, 2:25 pm
    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.
  • Post #287 - November 15th, 2017, 3:30 pm
    Post #287 - November 15th, 2017, 3:30 pm Post #287 - November 15th, 2017, 3:30 pm
    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)
  • Post #288 - November 15th, 2017, 5:31 pm
    Post #288 - November 15th, 2017, 5:31 pm Post #288 - November 15th, 2017, 5:31 pm
    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).
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #289 - November 15th, 2017, 8:23 pm
    Post #289 - November 15th, 2017, 8:23 pm Post #289 - November 15th, 2017, 8:23 pm
    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
    Born and raised in Chicago, escaped to Wisconsin.
  • Post #290 - November 15th, 2017, 8:42 pm
    Post #290 - November 15th, 2017, 8:42 pm Post #290 - November 15th, 2017, 8:42 pm
    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.
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde
  • Post #291 - November 15th, 2017, 10:03 pm
    Post #291 - November 15th, 2017, 10:03 pm Post #291 - November 15th, 2017, 10:03 pm
    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.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #292 - November 17th, 2017, 10:51 am
    Post #292 - November 17th, 2017, 10:51 am Post #292 - November 17th, 2017, 10:51 am
    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/

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