What makes it the best fried chicken?
Quik Shoppe has been serving fried chicken using the same recipe since 1982.
“We actually got the recipe from one of our food service equipment vendors back in 1982,” said Bobby. “Much of [the taste] has to do with the simple process we follow, from once we get the chicken into the store, to the time it takes to go into the fryer.”
Six days a week, fresh chicken (not that frozen crap) is delivered by trucks to every Quik Shoppe location. Bobby says having fresh chicken "is a huge part" of why it's the best chicken in town.
“In our five Charlotte stores, we sell about 500,000lbs of chicken a year, which equates to about 1,370lbs a day -- all stores combined,” said Bobby.
Once the chicken arrives, Tracy and the other cooks are in charge of washing and preparing each piece. Typically starting at 8:30am, the first batch is out right at 10am for the early lunch crowd.
Trying to be sneaky... err, I mean journalistic… I asked Tracy to tell me the recipe. She just smiled and said that it’s a secret. But she did say, “We don’t use any seasoning for the regular chicken. No salt, no pepper, nothing. The only thing we do season is the spicy chicken. We will prepare seasoning for that and let the chicken soak overnight in the seasoning before we throw the pieces in the fryer the next morning.”
The no-season rule is used to play up the natural flavor and the freshness of the meat.