Eat Out London!Favorite Chicken & Ribs
Favorite are proud to be one of the largest chicken franchises in the UK and have been trading successfully since 1986.
Favorite - Britain's Tastiest Chicken!
Would you like to run your own business and be part of one of the UK’s most successful chicken franchises?
Over the last 30-plus-years Favorite has demonstrated its success by providing a product menu and operational system to match and exceed any other.
As a Favorite franchisee you will need to be committed to delivering the quality products and service that our customers expect.
So we’re looking for individuals or companies that are hard-working, team focused, enthusiastic and dedicated to providing great Favorite food and service Favorite are currently the only chicken QSR to be Full Members of the British Franchise Association.
Please contact us to find out more and take your first steps towards becoming part of Favorite and joining an established successful team.
Reviews and related sites
Review: Fat Chicken at Trinity Groves - D Magazine
food
Restaurants with menus centered on fried chicken are hatching in neighborhoods all over North Texas.
Quickly, they redid the interior, called a poultry purveyor, and got busy making fried chicken.
Fat Chicken is not a fancy pants restaurant and it isn’t a chicken-by-the bucket joint.
The menu offers fried chicken, Korean chicken, roasted chicken, chicken tacos, and, everybody’s favorite, chicken and donuts.
I played it straight and ordered a two-piece dark meat chicken dinner with coleslaw and a biscuit.
Ranking America's Fast-Food Chicken Nuggets - Eater
food ambience staff value drinks cleanliness
White Castle Chicken Pretzel Donut Shaped Rings: A hybrid of three completely unrelated foodstuffs — or four, if you count the nacho sauce that it’s paired with.
They taste like neither chicken nor pretzels, and while each ring is shaped like a doughnut, it’s not clear why flattening chicken parts into a circular shape is more conducive to deliciousness than a nugget.
White Castle Chicken Donut Rings: The second-best nugget for dipping after the McDonald’s version, thanks to its marked lack of spices, or quite frankly, flavor.
Burger King Chicken Fries: Like a mini Slim Jim made of chicken, this is really a gorgeous way to serve a nugget — even if it’s not a nugget, as it maximizes the ratio of crispy coating to MSG-laced meat.
Popeyes Chicken Nuggets: A true popcorn nugget by texture; this is by far the crunchiest and juiciest specimen, with a gentle but noticeable cayenne kick on the finish.
How Popeyes Turned Spicy Chicken Into a $1.8 Billion Payday - Eater
food menu
According to Popeyes’ documented origin story, Copeland originally named his chicken venture “Chicken on the Run,” but after its initial recipe was deemed to bland for locals’ tastes, he closed up shop, added some heat to his spice mixture, and reopened under a sign that read “Popeyes Mighty Good Fried Chicken.”
Smith notes that when the company hired a firm to conduct a blind taste test between KFC and Popeyes, consumers overwhelmingly preferred the spicy kick of Popeyes, “which encouraged Copeland to employ the slogan: America's Fried Chicken Champ—The Spicy Taste That Can't Be Beat.”
A year later, thanks to a nimble bit of legal and financial trickery, the company bounced back when it formed America’s Favorite Chicken Company, Inc. (AFC) and made Popeyes and Church’s Chicken, a new acquisition, subsidiaries.
After Copeland’s death, the company renamed itself Popeyes Louisiana Chicken, eschewing its previous names “Popeyes Famous Fried Chicken” and “Popeyes Chicken Biscuits.”
Analysts suggest that Burger King and Tim Hortons’ history with menu changes and innovations may also result in alterations to the classic Popeyes menu of fried chicken, biscuits, dirty rice, and macaroni and cheese.
Welcome to Honey Butter Fried Chicken
Your New Favorite Chicken Recipe - The New York Times
food
Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes.
There are whole swaths of New York City in which Peruvian chicken is as important a takeout dish as pizza or orange beef, neighborhoods in which the lacquered birds and their accompanying little plastic tubs of tangy green sauce are weeknight staples, where the delivery guy gets a year-end bonus same as the doorman.
Peruvian chicken can become a habit, for some, same as your favorite granola for breakfast, or a bedtime cup of tea.
Either way, Melissa Clark’s new recipe for Peruvian-style roast chicken with cilantro sauce (above) may prove a revelation, a weeknight dinner that once you’ve made, you make all the time.
So is David Tanis’s new recipe for one-pot lamb, rice and chickpeas.