Mr Chicken

Livers, livers, livers. So good and crunchy! I have been purchasing chicken livers, medium order, medium cook for three years when I first came to Solon. I recommend them. A box of chicken is our go-​to when tailgating at U of Akron football games. Like fried chicken? This is a good choice. Solon’s store has been remodeled. It’s always clean, and the counter people are nice. It’s take out only. The sweet tea is a pleasant blend, too.

In the fast food fried chicken market, this is one of the better options… I think it is several notches above KFC. (Something went awry at KFC when they switched to «healthy» canola oil — it just doesn’t taste right.)
It’s a little expensive, but they have a terrific Wednesday special — a 3-​piece dinner for around $ 5.40 (approx.). We get this often! The wings are really delicious.
Is this health food? I mean, really! of course not! It’s a treat.
The side dishes are just OK — average biscuits, average cole slaw, instant mashed potatoes and canned gravy. One thing they make that is really tasty though is cabbage and noodles with kielbasa — you probably have to have some Polish blood to appreciate this, but it’s not only delicious and homemade tasting but an unusual side dish to fried chicken!
I have never tried the fish, so I can’t comment on that. My husband likes the chicken gumbo soup that is an alternative side dish.
Circle a Wednesday on your calendar to give this a try — for about $ 22, you can feed a family of four very generously with 4 bargain dinners (there is a 2 piece dinner that is even cheaper).

The ad says that Mr. Chicken is «all about the chicken,» but I’m not sold.
We decided to check out the store in Solon, as we were headed home, and the original plan was to just pick up a family sized meal.
Our meal plans changed somewhat after reviewing the menu, and I do want to say that the cashier/​order taker was very courteous and helpful as we decided what to order.
My partner is a big fan of fried fish, and apparently Mr. Chicken has been hooking up with Ms. Fish on the side, because that item featured fairly prominently on the menu.
In addition to the usual «whitefish» they also had perch, and we decided to give both a try. The perch came in an order of 2 pieces and the whitefish came in an order of 3 pieces. Frankly we were both disappointed by the perch; it was somewhat dry and not that appealing. The breading was thin and crumbly, and it was over-​salted.
The whitefish, on the other hand, was a perfectly good piece of battered fish. The coating was crisp and crunchy, and the seasoning was fine. Although, I’m not sure that a «Long John Silver’s» or «Arthur Treacher’s» would not have been better.
We also got a 12-​piece family size meal, which came with cole slaw and biscuits. The coating on the chicken was VERY salty, and I don’t think it was as good as a KFC or Popeye’s — though not measurably worse.
All in all, it was an underwhelming gastronomic experience. I’m glad we tried it — it was fine for what it was, but I don’t think we’ll go back anytime soon.

Ah, Mr. Chicken. Chosen winner of my 100^th 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.