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May 11, 2008 08:18 PM

Fried Chicken

I love southern fried chicken. Besides KFC or making it yourself, where's a good place to get some finger-licking goodness in Montreal?

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  1. Does it have to be Southern US? I love the fried chicken at the little Haitian snack bar Ange & Ricky (on Jarry, between Jarry Métro and Jarry Park). The spicing might be a bit different, but I have a friend from Alabama who likes it fine:
    Ange & Ricky
    ADDRESS: 195 Jarry E. (métro Jarry)
    PHONE: (514) 385-6094

    1 Reply
    1. re: lagatta

      I hate to say, Ange and Ricky will not satisfy the craving for Southern Fried Chicken.

      I also hate to say, I have my suspicions that not much will come up that will fit the bill. This is not a fried chicken culture... Still I look forward to seeing what comes up, maybe there is something out there somewhere.

    2. I am not an expert on Fried Chicken, southern style or otherwise. I've been eating KFC (once a year) and grocery store fried chicken.

      Yesterday I found a new restaurant on Lincoln St on the corner of Guy St. They advertise their chicken as bronzed but it's really fried. The place is pretty basic and you can see the fryer from the counter.

      They have a regular and spicy version. I took 4 pieces home (30 minutes walk/metro) and the skin was still crispy good.

      I don't have the address but it's the 4th store (2nd floor) from Guy.

      11 Replies
      1. re: marblebag

        This place is called Poulet Bronzé Broasted Chicken. (Note: I have no idea what broasting means). Their address is 1622 Lincoln and their phone number is 514-989-8555.

        We stopped by today. The lady told us they had been open since August.

        We order one spicy fried chicken leg, just to try it out. It was pretty tasty but very very greasy. The skin was crisp and the meat was moist. It wasn't very spicy.

        There were signs in the restaurant claiming that their products are Halal and contain zero trans fats.

        I guess it's worth a shot if you're desperate for some fried chicken.

          1. re: blond_america

            Well that's all well and good, but the chicken we tried at Poulet Bronzé was warmed up in a deep fryer and thus was really greasy. I wonder if it's better when it's just come out of the Broaster®.

            1. re: SnackHappy

              So do you think that Poulet Bronzé is actually using the broasting method and then reheating the chicken by quickly deep frying it or are they using the broasting name without a license and without following the technique.

              Because to reheat the chicken by deep frying seems to ruin one of the main advantages of broasting (the lower greasiness).

              1. re: blond_america

                I have no idea what they're doing. I guess one would have to ask them whether or not thay have a Broaster® in there.

                Like I said before, I think it would be worth trying some freshly made chicken from there because it wasn't bad at all appart for the greasiness.

                1. re: SnackHappy

                  I was there, when they first opened. I can't remember what they did to fry their chicken(I did try their chicken).

                  1. re: SnackHappy

                    No broaster at Poulet Bronze but I can see why you may have presumed this. They use an open fryer that has the typical cylindrical basket you see on a broaster. Except that their fryer has no cover and does not pressure fry (Broasting) as you would find with Chester Fried Chicken.

                    They do offer something that you will usually only find at Popeye's in the US, Spicy or regular fried chicken. The Spicy is not scorch your mouth hot, but it does add a nice taste to the coating.

                    The fries are not home made, but are crisp and tasty. The slaw is unfortunately your average garden variety prepared off-site commercial green stuff. Too bad.

                    They do understand how to fry, and their fryer is at the right temperature to assure their chicken and fries are not greasy.

                    Worth trying.

                    1. re: fedelst1

                      Actually, the main reason we thought they might have a broaster is that all their signs say "broasted chicken".

                      1. re: mainsqueeze

                        Yes, I now see their take-out menu says 'broasted chicken.' When I spoke with them, they say their chickens are halal grain-fed chicken.

                        1. re: mainsqueeze

                          True, but to quote the entry in Wikipedia, it states:

                          Broasting is a trademark applied to a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded.

                          Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded. The result is chicken said to be crispy on the outside and moist on the inside, i.e., like traditional fried chicken but less greasy. Another advantage of broasting over deep-frying is that large quantities of chicken can be prepared more quickly, 12-13 minutes instead of 20.

                          The company licenses the "broasted" trademark to more than 5,000 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise in that the licensee does not owe ongoing royalty payments.

                          Many modern fried chicken chains such as KFC use a comparable method but use different recipes or equipment from one of several alternate suppliers. These may be colloquially called "broasted" but the term is technically incorrect when applied to chicken that is not made under license. Other companies use more conventional deep fryers.

                          So, when I was discussing their frying method, the owner had stated that they do not like the pressure frying technique as it tends to make the chicken greasy, and the only gain is a shortened frying time of 15 minutes as opposed to 17. I can not tell you why they are using the word broasted in their advertising. Even the owner states he does not use a broaster.

                          What they do, do is to fry the chicken, place in a heat and hold, and re-fry to order for 1 minute when serving.

                  2. re: SnackHappy

                    Well ladies and gentlemen, We seem to have a real mystery on our hands.

            2. but is it good enough?
              This is my #1 spot since it's better than KFC but maybe you know of another place (not Ricky & Angel) that serves good southern style fried chicken.

              1. Hi, I was wondering which Korean restaurant has the best quality/quantity/price ratio in terms of Korean-style fried chicken. The last time I had some was in this japanese/korean place at the food court in Carrefour Industrielle Alliance

                3 Replies
                1. re: Ghostquatre

                  I didn't know Korean-style fried chicken was available in Montreal. First heard about it, in a NY Times article(only a recent thing in that area).

                  1. re: BLM

                    Yeah! I read that same NYT article last year, a week before I was heading to NYC. I went to an awesome little hof on the 2nd floor above some pawn shop or strip joint in Koreatown, and it was amazingly good stuff. (The chicken, that is.) Moist and crispy at the same time.
                    I wish Montreal could get some of this style of chicken! If anyone hears about it coming here for real, give a shout out!

                  2. re: Ghostquatre

                    I have not seen Korean fried chicken offered here in Montreal, and I am not even that familiar with Korean Fried Chicken in general. My only experience is with my cousin's recipe for fried chicken, she used ground up onion in the batter, and it was very good. Been a long time since I've had that fine stuff, sadly.

                  3. I've always loved Church's chicken over KFC.
                    The food I miss most after moving from Vancouver to Montreal was not sushi or chinese food.... but the fried chicken from Church's.
                    Haven't found anything here that even comes close.