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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.
Trying to tell the difference between one fried chicken or another is as tough as trying to tell one live chicken from another. Can you really discern if your leg came from Publix or KFC? At Fran's, the difference is noticeable and tasteable. Fran's opened in 1964 in a depressing Boca Raton strip mall as a takeout joint. When Stacey Fuentes bought Fran's in 2003, she inherited the cooking style, which involves scalding the birds to rid them of the yellowish fat, then frying them in vegetable... More »
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