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If you're curious as to the intricate techniques in making good chicken, pay attention: Fran's chickens are scalded before getting dipped and fried. Dipped in what? Employees won't say, but grab a seat at the counter, peer into the open kitchen, and you can pretty much see for yourself. What separates Fran's chicken from the sad birds at ubiquitous fry-huts is a commitment to cooking every order from scratch. The formula has kept them in business since Lyndon Johnson was in office. Half a chicken (four pieces) with coleslaw, fries, and a biscuit costs less than $11; it's the juiciest, most thickly crusted bird around.