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| - Ah, Mr. Chicken. Chosen winner of my 100th review. Where to begin?
Mr. Chicken had a profound impact on me during my most impressionable days as a rebel rousing youth. It was the experiences and lessons learned at this location that helped form the person I am today.
At the tender age of 16, I started working on a part-time basis at Mr. Chicken. I had a buddy who vouched for me and hooked me up in the chicken slinging biz. My duties included prepping all side dishes, deep frying loads of poultry and in the down time, cleaning out the deep fryers and grease traps. It was grunt work, but it paid. Plus, I had a sense of accomplishment afterwards. The trade-off was coming home each and every night reeking of fryer grease. After a long shift, your hair and skin would be coated with a sheen similar to that of a Jersey Shore benny.
The staff there was a splinter faction of stoners, lost souls, promiscuous teens and broken spirits. Each employee had a story to tell. Me? I just needed a summertime job to help save for a car. Everyone there grew to develop a unique friendship. I am under the firm belief that bonds formed in the restaurant/ hospitality business are stronger than any other place of employment short of the Armed Services. If I ever run into one of my ex-coworkers in the future, we'll undoubtedly trade war stories of our memorable times at the chicken factory. It was a bond that will never be forgotten.
As for the chicken, well, I still eat there from time to time, so that has to count for something considering I'm well versed on how everything's made behind the scenes. Plus, it beats KFC and Popeyes.
Mr. Chicken makes no bones about calorie or fat content either. I like that. Fried chicken isn't supposed to be healthy. (Take note KFC. The trans-fat free oil you cook in is an epic failure). At Mr. Chicken, they cook with melted down bricks of shortening. Pure fat, pure flavor. The Chicken, after dredged in a liquid baste is then coated in flour, put into a cage and lowered into the pressure cooker deep fryer. It takes just 10 minutes to finish a batch of chicken this way. Pulling the basket out of the blazing hot grease is a challenge for beginners. Hot oil splashing and melting your skin is one of the hazards of working in such close proximities to a fryer. After a while you get used to it.
Mr. Chicken, thanks for the memories. You have a well run local franchise that's been serving up crispy skinned poultry for over 40 years now and I'm glad I could be a part of it for a few of them.
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