In business since 1933 in a farm house dating to 1829, Stroud’s is best known for its famous pan-fried-to-order chicken, which proved so popular that it spawned two additional locations and a catering operation. There’s no big secret to the chicken recipe: it’s simply dredged in flour, salt and pepper before being fried in soybean oil. But the devil’s in the details: The oil is heated to medium-high in a cast-iron pan, and the chicken is added one piece at a time, making sure the oil only extends halfway up the chicken. It’s then carefully monitored and flipped for about a half-hour before being removed.
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