Need a fried chicken fix? There's a new place on the West Side

EVANSVILLE − We're sure you've heard about the new Chicken Stop restaurant on St. Joseph Avenue, in the former Lee's Chicken building.

It opened in early March to such a stampede of customers that the restaurant struggled to order enough food. Now that it’s been about a month and the crowd has evened out. So while the restaurant is busy, food is staying in stock and wait times are average. Here's what makes The Chicken Stop special.

Who owns The Chicken Stop?

The owners are Jagtar Singh, Kapil Mirg and Kunal Kunal. Singh owns the Vape & Smoke Studio right across the lot and was the owner of the former Bombay Spice restaurant on Diamond Avenue, so he’s a veteran of the restaurant business. He was sorry to see Lee’s Chicken close and heard people wishing it would re-open, so thought he’d give St. Joseph Avenue customers the fried chicken restaurant they so desperately seemed to want.

How Chicken Stop makes the chicken

Chicken Stop fried chicken is first soaked overnight in a spiced buttermilk mixture in a special marination machine, then hand-dunked in batter, then in a spiced flour coating, and finally fried under pressure.

The result is that even the breast pieces are tender, juicy and flavorful all the way to the center with a perfectly crisp, medium-thick crust and no undercooked layer of flour next to the chicken skin. Diners can choose from spicy or regular breadings. It’s a nice fried chicken product with bone-in pieces, a breaded breast sandwich, sliders, chicken strips, dippers (nuggets), livers or gizzards. Family meal combos are available.

Scratch and unusual sides at Chicken Stop

Some side dishes that aren't usually homemade at a fast food place actually are at The Chicken Stop -for example, the mashed potatoes. A mixture of russet potatoes for fluff and red potatoes for richness are peeled and cooked together, mashed, then served with white gravy. The macaroni and cheese is homemade, too, with shell pasta and Land O’ Lakes melting cheese.

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There are a few unexpected items on the menu – your side choices may include the usual green beans, potato wedges, curly fries, slaw, corn on the cob and so on, but there are also fried pickle wedges and hush puppies.

The biscuits are hot, soft and have gained a big following already. And the sauces – those deserve a paragraph of their own.

The Sauces

There’s a selection of 10 sauces, from Texas Pete hot sauce, honey mustard and barbecue, to three special homemade versions you need to try. The jalapeño cilantro ranch looks cool and creamy, but don’t be fooled, the jalapeño gives it a spicy kick. Peri Peri sauce is orange, smooth, made with chilies and is a little like Buffalo sauce, but has a different, bright and citrussy flavor.

It’s a little spicy, but not overwhelming. The Chicken Stop secret sauce is made with an Indian-influenced spice mix which is complex and touched with just a hint of smoky flavor. You can choose one sauce with any meal, and extras are 35 cents.

Other cool stuff at Chicken Stop

The menu also offers country-fried steak, a fish sandwich, chicken pot pie and more. Jumbo cookies are baked in-house for dessert, and there is a kids' menu.

The Chicken Stop

• Location: 411 N. St. Joseph Ave.

• Phone: 812-777-0022

• Hours: Every day, 10 a.m.- 9 p.m.

This article originally appeared on Evansville Courier & Press: The Chicken Stop restaurant opens in Evansville on the West Side