The grand kids wanted to eat at McDonald’s
I had the Bacon Clubhouse Burger. It was actually quite good
[p]Both Brown Bag and Mr. D’s recipes have been served in Henderson, Kentucky at one time or another since the mid-1930s. (I can go into the history if you want to read it. I may have done so on other roadfood.com threads over the last 19 years.)[/p][p] [/p][p]Both Mr. D’s and Brown Bag/Bon Ton chicken have distinctive flavors.[/p][p] [/p][p]Mr. D’s recipe is spicier than that served at the Brown Bag; it has more heat.[/p][p] [/p][p]The Brown Bag/Bon Ton recipe is not as spicy and has more flavor. I think I would say that the Brown Bag’s version of the chicken is sort of a salty/spice taste, whereas Mr. D’s is more spice. It’s a complex recipe that is hard to pigeon-hole.[/p][p] [/p][p]They are both rather delicate recipes to prepare. I don’t think the distinctive taste could be mass-produced by a chain. If the chicken is marinated too long in the (for want of a better word) brine solution that gives it its distinctive flavor, the chicken can become too intense to eat. 24 hours is the rule. 36 hours is too much.[/p][p] [/p][p](One time, about 15 years ago, the Bon Ton tried to apply the same brine solution to catfish; it was so salty that it was inedible. The catfish absorbed the brine solution like a sponge. It was an experiment that failed miserably. Chicken seems to be the right substance for the brine solution to work.)[/p][p] [/p][p]I think the reason phlmaestro had uneven pieces of heat in his chicken is because someone back in the kitchen did not stir the solution as often as they should have.[/p][p] [/p][p]I have been in both the Bon Ton and the Brown Bag over the last 20 years and have been surprised a couple of times when the chicken tasted like ordinary fried chicken; when I inquired, I was told that someone forgot to stir the brine solution.[/p][p] [/p][p]On the other hand, if left too long in the brine solution, the chicken can become too intense.[/p][p] [/p][p]Anyway, that is the secret to keeping the recipe consistent in quality: Keep it stirred constantly and don’t keep it in the brine solution too little or too much.[/p][p] [/p][p]Mr. D’s had this problem when it first opened in the early 1990s, but when the Bon Ton recipe eclipsed it in popularity about ten years later, I noticed that Mr. D’s chicken began to be more consistent.[/p][p] [/p][p]I think the best thing for TJ to do is come down here and try both types of chicken. You can always spit it out if you don’t like it. There are all kinds of good things to eat down this way, like Peak Bros. Bar-B-Q and steaks at the House of Como. So the trip won’t be wasted.[/p][p] [/p]
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