Hi @Chowseeker1999 & @Gr8pimpin - We had these in December. Wondering how they look compared to the first roll out and the current iteration. IMO the bun is a problem, but then again the bun is always a problem for me when it comes to a Fried Chix Sandwich.
2 Likes
Thanks for the reminder 
Hi @TheCookie,
Thanks. That looks decent, you can see the first pics I posted during the initial rollout. The December one looks a bit greasy, but at least you had some Chicken meat there. See the last pic I posted in the Popeyes section above. It was probably like 40% the size (and smashed badly) of what you had there (and terrible, total salt bomb). 
For Buns in general, wait till you try the fresh-baked Housemade Brioche Bun from Pastry Chef Zoe Nathan and her crew at Huckleberry, and Pastry Chef Margarita Manzkeâs Poppyseed Brioche / Pan de Mie Bun. 
And Howlinâs is just soft and a great match for the crispy-crunchy goodness. 
1 Like
One of those bad days . Just get out of the way
1 Like
Wait, is that yellow oozy stuff cheese?
Bun is different now. When I got the sandwich in the original roll out, the bun looked very similar to the photo it wasnât flattened it held its shape it was actually really good⌠I was surprised. Now⌠new supplier?
This guy sums what is different. I think heâs dead on.
2 Likes
Yes, now youâre talkinâ. I donât like potato buns and overly starchy buns.
1 Like
I was thinking that too. Road rage can take control of even the sanest people.
1 Like
Ask and you shall receive. Thatâs what I love about HR. They personalized my Chicken Tenders!
2 Likes
Remember Bill Murray saying Donât drive angry .
3 Likes
They were closing shop and assembled these monsters and insisted that I need more protein and take one to go for free! Thatâs after they already gave me a free sando, free drink, free extra fries, and free pickles. 
Thatâs their comeback sauce.
6 Likes
You gotta go to Louisiana Fried Chicken on Manchester.
I found them like that after the second rollout, when things were crazy busy. But as @Ns1 pointed out, they were sitting under heat lamps. Now that things have calmed down, I find the batter to be normal, not hard, and the sandwich is much better than it was when there were long lines. YMMV.
2 Likes
Thanks @Luluthemagnificent. Do all Louisiana Fried Chicken branches share the same recipe? Iâve tried one before years ago, and found it just OK, but not the branch on Manchester. Thanks.
1 Like
Itâs a funny thing with born & bred Angelenos and their fast food Fried Chicken. My husband swears there are specific locations that are better than others. I was skeptical because itâs all the same recipe⌠then I had Popeyes in Whittier. It wasnât prepared as well, the fry wasnât as good and it actually did taste different than La Brea/Jefferson.
1 Like
Popeyes is easily the most variable fast food place Iâve ever experienced, even within the same location.
2 Likes
I mean it depends on how much the minimum wage worker in the back cares. As a teen I worked at Roy Rogers cooking their chicken. I would have to take the chicken out of the fridge, dredge the pieces in the flour mixture (there might have been a batter step as well), let them rest for a set amount of time, then place them in the pressure fryer for a set time. Any deviation would make different chicken which is why fried chicken is so much harder to make consistently than other fast food.
7 Likes
This. Same with McD.
5 Likes