We recently visited King Edwards Chicken.
The restaurant is located in a little strip mall in St. Charles, Missouri. If we hadn't read reviews on the chicken place before we walked in the door - we probably would have walked right back out.
The inside is small and dumpy and greasy smelling. The chairs desperately need to be reupholstered.
We decided to eat-in and the whole time we were there, there was a stream of people coming in and out - most people were doing take-out.
I ordered the 2 piece chicken dinner - which was chicken with fries - it was wonderful! Nice and crispy but didn't seem overly fatty like KFC tends to be. The fries were the crinkle cut and cooked to perfection (I'm picky about my fries - I hate when they are undercooked)...and lots of them (and it was a small side order).
The inside is small and dumpy and greasy smelling. The chairs desperately need to be reupholstered.
We decided to eat-in and the whole time we were there, there was a stream of people coming in and out - most people were doing take-out.
I ordered the 2 piece chicken dinner - which was chicken with fries - it was wonderful! Nice and crispy but didn't seem overly fatty like KFC tends to be. The fries were the crinkle cut and cooked to perfection (I'm picky about my fries - I hate when they are undercooked)...and lots of them (and it was a small side order).
King Edward doesn't just serve chicken - they have a variety of fried foods on the menu: catfish, clam strips, frog legs (yeah!), breaded zucchini sticks and more.
The prices are reasonable - $5 for my chicken dinner (soda extra) and I definitely want to go back.
The chicken reminds me of Chicken Delight.
“King Edwards uses only premium whole fresh white skinned chickens that are delivered fresh and never frozen… King Edwards continues the practice started by Mr. Edwards in 1966, and hand cuts each piece of chicken daily. It is then hand battered and deep fried until crispy and golden brown. The crunchy outer shell of breading retains the moisture inside the skin of the chicken. The cooked product is monitored for temperature and time under our heat lamps. You will never be served a piece of old chicken, we throw the old stuff away and cook new hourly.”
The prices are reasonable - $5 for my chicken dinner (soda extra) and I definitely want to go back.
The chicken reminds me of Chicken Delight.
“King Edwards uses only premium whole fresh white skinned chickens that are delivered fresh and never frozen… King Edwards continues the practice started by Mr. Edwards in 1966, and hand cuts each piece of chicken daily. It is then hand battered and deep fried until crispy and golden brown. The crunchy outer shell of breading retains the moisture inside the skin of the chicken. The cooked product is monitored for temperature and time under our heat lamps. You will never be served a piece of old chicken, we throw the old stuff away and cook new hourly.”
4 comments:
You should try the catfish! It may be like Sonja's or Barney Gargles. That chicken sure looked delicious!
Well, I am not a chicken lover, I'll say that upfront. But I do recall having King Edwards Chicken one time many, many years ago. It was a take out order. What I do remember was the grease dripping off the chicken leg when I took it out of the box.
That was enough for me. Maybe they have changed things in the last 20 years, but I doubt I will ever try it again.
This reminds me of the Maryland Fried Chicken back in Frostproof, FL where I used to live. I didn't try it until a month before we moved and kick myself for not looking past the dirty windows and shabby building. They served some of the best fried chicken I have ever had!
Yeah I wonder how often we bypass a great place b/c of how it looks. My question is are they not fixing the place up due to "ambiance" or do they just not care? I guess if you are getting all the business you can handle as things are - why spend the extra $ fixing up the place.
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