Dishola: Reviews by the Dish

Chicken Shack serves a wicked bird. The secret, they say, is how it's cooked.

"What's 'broasted' mean?"
"Haven't the faintest. Tastes good, though!"
"Stop licking your fingers. Do they mean broiled? Maybe they mean roasted."
"Why don't you ask them, Jeanie?"

Turns out broasted chicken is deep-fried in a special pressure cooker. Chicken Shack claims to use an alarmingly healthy-sounding cholesterol-free canola oil with zero trans fat. The results are pure succulence, a juicy meat with enough sass to leave behind its greasy past and cross the border into succulicious.

I tend to order the Chicken Snack, which includes a breast and a wing, Shack Potatoes, a warm roll, and a small plastic container of cranberry sauce. Shack Potatoes are like the little brothers of the Chicken Shack family, also broasted (see above), yet served in a hot pool of butter that makes it difficult for me to eat more than a couple.