Eating BIG in Central Illinois

Eating like a local:
Regional food specialties 
- More Roadfood from the Land of Lincoln  

I have another post from the vault to launch as summer comes to end. This week we're going to head down to Central Illinois and check out some spots I've checked out down there from over the years. If you've ever wondered what constitutes Central Illinois it's the entire central third of the state, divided from north to south. The biggest cities include Peoria, Springfield, Decatur, Quincy, Champaign–Urbana, Bloomington–Normal, Galesburg, and Danville. It's not the most scenic part of the state nor is it the most entertaining but it does have it's charms including some cute little towns including a few along Route 66, there's the state capital and a few universities including the states largest institution - University of Illinois at Urbana-Champaign. It's also the home to the state fair and an area I find myself in now and then. Here's a roundup of some of the spots I've stopped at over the last few years 

Pics from Central Illinois (click all pics to enhance)
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Wally's Gas Station (Pontiac)

First stop is a place Illinois politicians love to swoon over - Wally’s Gas Station in Pontiac, Illinois is located just off I-55. Wally’s is known as the states “premier gas station” boasting a 30,000 square foot campus comprised of more than 75 pumps, four EV charging stations and a massive store where you can buy everything from beef jerky, popcorn, pastries, and bbq sandwiches and camouflage hunting gear too. If Wally’s sounds like Texas based Bucee’s that’s because it’s basically a knockoff. I’ve stopped here a few times over the years as it’s a great place to use the always clean bathrooms and grab gas but I really don’t see the appeal in their food and the snacks. Popcorn is popcorn…it’s fine. The brisket sandwich is akin to what you might get if Culver’s added one to their menu and they don’t stock lots of regional snacks like you usually find at these type of massive gas stations.

Brisket Sandwich at Wally's
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Cazadores Tacos (Onarga)

I’ve probably visited as many towns in Illinois as anybody save for a select few and more times than not it’s bc I stopped in at a bar and or eating establishment in one of them. That’s how I ended up in the small town of Onarga, 95 miles south on I-57 in Iroquois County. I had heard there was some good tacos to be found here and although my visit was more than five years ago it doesn’t look like much has changed when I look and read updated pictures and reviews. It’s a no frills family run taqueria located in the middle of the corn fields. Both the steak and “al pastor” were above average and the salsas are made with produce from their garden when weather allows. It’s a great place to stop if you need a quick bite in the area as there aren’t a ton of other options outside typical fast food.

Taco at Cazadores Tacos
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Lucca Grill (Bloomington)

There’s a handful of legitimately good tavern style pizzerias in Central Illinois and Lucca Grill in Bloomington is my favorite of the bunch. Opened in 1936 it’s been in the same building for more than 80 years. The inside of Lucca Grill is super old school with an ornate tin ceiling, an antique mahogany bar, and walls lined with pics and memorabilia from another era. Lucca Grill has a full menu but you’re here for the pizza which is also old school in the best of ways. JFK visited in 1960 while on the campaign trail. Pizza is said to have first appeared in Central Illinois when it went on the menu at Lucca Grill in 1953. According to the always informative Road Tips blog it was the son of one of the owners who introduced it after a trip to St. Louis (Lucca Grill doesn't use Provel). At first they weren’t sure if the pizza would stick around but that it did and more than 70 years later it’s the most iconic pizzeria in the region. The pizza at Lucca Grill is everything you want in a tavern pizza - it’s thin, it’s crisp, and the sausage has hints of fennel. This place would hold its own 135 miles away in Chicago.

Sausage Pizza at Lucca Grill 
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Stango Cuisine (Champaign)

We passed on Chinese food to check out a Zambian spot in Champaign. University of Illinois has a huge Chinese student body and some good Chinese restaurants to boot but Stango Cuisine is the only restaurant in the state serving the food of Zambia and one of just a handful in the country. First up was a platter with a little bit of just about everything. This included beef stew, chicken curry, and a Hungarian sausage link that I learned is popular in Zambia. All that came with rice, roasted sweet potatoes, greens. We also tried the oxtail and it all it the hit the spot like I was hoping it would. Zambian cuisine is mostly based on nshima, which is a food prepared from pounded white maize that came with our tasting platter and also the oxtail. It reminded me of grit cakes and took on the taste of the oxtail gravy which was pretty great. Also of note was the Kabulangeti Beans served with each order, you could tell those were slow cooked. This was some of the best African food I've had in Illinois. 

Zambian Platter at Stango Cuisine 
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Wienerschnitzel (Champaign) 

Regular readers should know my stance on fast food by now. I’m not big on the easily accessible spots like McDonalds, Taco Bell etc. but I do like to try the regional fast food chains at least once. For whatever reason Wienerschnitzel is one of the few QSR’s (quick service restaurants) specializing in hot dogs. They were founded in 1961 by a former Taco Bell employee in Los Angeles. I’d never been to a Wienerschnitzel until I drove by their only location in Illinois and decided to stop bc why not as it’s quick and cheap and I very much like hot dogs as well as all forms of regional food. Chili dogs are Wienerschnitzel’s most popular menu item so I tried one of those and I actually liked it more than I thought I would. These are one of those things that seems to be better than the sum of its parts as the wiener is skinless and the tomato forward chili comes from a can, which they sell there at the store.

Chili Dog from Wienerschnitzel 
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Krekel's Custard (Decatur)

It's coming up on 10 years since my semi deep dive into the smashed burger and it's original hub of Central Illinois. Since then the humble burger has gone international and no I'm not taking claim of that I'm just stating a fact. But since my post went live back in 2015 two of the better smashed burger spots have closed however they both reopened with great joy from their fans. It's tough to pick a single spot when it comes to the best smashed burger in Central Illinois but it's not as hard to pick the most iconic and successful of the bunch and that would be Krekel's. William Krekel, current owner Suzie Wichmann's grandfather, started the Krekel brand in 1949 in Decatur, Illinois. Today they have seven locations and I always like to check in at Krekel's Custard which is at 800 E. Wood St. in Decatur. They make the platonic smashed burger which is a McDonald's sized patty (get a double) smashed until the edges are crisp served up on nothing more than a cheap white bun with whatever toppings you want - mustard, onion, pickles are the way to go. Skip the frozen fries and pair your burger with a cone of custard - half lemon and half strawberry. As far as bang for your buck goes this is one of the best burgers not just here but anywhere. So until the Chicago Bears win another Super Bowl Krekel's is the best thing that Decatur has ever produced. A 1st Ballot Roadfood Hall of Famer.  

Burger and Custard at Krekel's Custard
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Maid-Rite (Springfield)

The story behind Springfield's Maid-Rite is a bit murky as there’s all sorts of years and numbers depending on who you ask or what you read. According to some it’s one of just a few early Maid-Rite's still standing. The Maid Rite chain is credited with creating the loose meat sandwich which is essentially a sloppy Joe without any sauce. It’s a hamburger made with loose meat. The first ever Maid Rite appeared in Muscatine Iowa circa 1926 but the Springfield Maid Rite is not a part of the Des Moines based franchise and claims to have risen in 1924 marking this year as their 100th anniversary. Not just that but they also claim their building, located along the historic Route 66, is the country’s first drive thru window as it was added to National Register of Historic Places in 1984. I stopped for a loose meat and a mug of made on site root beer and it was a fun stop despite the food being average at best. I didn’t like how the sandwiches are pre made but it’s a cool building to check out and the owner is a nice guy who saved one of Springfield's most iconic eateries.

Loose Meat Sandwich at Maid-Rite
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Illinois State Fair (Springfield)

The Illinois State Fair is going on right now so we’ll finish with a few of the spots I think are worth trying should you find yourself there. But if I’m being completely honest the Illinois Fair is lacking compared to some of its peers. For ex. the Minnesota State Fair puts Illinois to shame but in fairness it pretty much tops all the other 48 states too. I think one of the biggest problems the Illinois State Fair has is its location - again I'm only being honest. Being in Springfield means it’s three hours away from Chicago which in turn means it’s tough for some of the states best restaurants and festival related stands to make the trek down there for two weeks (the Minnesota State Fair is in Minneapolis). Nonetheless there’s still a few things I rec seeking out incl. the previously featured Vose Korn Dogs.

Korn Dog at Vose Korn Dogs

Vose Korn Dogs has been a staple of the Illinois State Fair since 1966. Founder Bob Vose worked the state fair as a young man and he liked it so much he decided to start up his own stand specializing in corn dogs. Cornmeal coated hot dogs on a stick are one of the great state fair foods and they’re said to have been created right here in Springfield at the Cozy Dog Diner along Route 66 though Vose’s are considered the standard. Owner Bob passed away in 2023 but his family continues running the stand which is open all summer and not just during the State Fair. I’m not the biggest corn dog booster but I always enjoy getting one from Vose Korn Dogs - the state fairs most iconic stand.

If you want some fries alongside your corn dog check out Cullers French Fries. Anyone that’s been to a county and or state fair in Illinois over the past 75+ years likely came in contact with this historic stand. Forest Culler started the business 72 years ago working the Champaign County and Illinois State fairs and the original trailer is now in a carnival museum in Florida. These days the family owns three trailers which make appearances at more than 30 seasonal events. They sell just one size of fries and no drinks. The only condiments on offer are salt and cider vinegar. Spuds are cut from fresh Russet Burbank (Idaho) baking potatoes by a machine that the family invented. The fries are then blanched in oil at one temp and moved to another basket of oil at a higher temperature for crisping. 

French Fries at Cullers French Fries 

Then there's the Pork Patio. It’s been a part of the Illinois State Fair for more than 30 years. They have a handful of items made with Illinois farm raised pork including the popular pork on a stick. Last time I was down there they were sold out of the pork on a stick so I went with a pork chop sandwich which is nothing more than a pork chop in a bun but it’s pretty damn good with some mustard added on. I would definitely eat a few of these every year if I was a regular attendee of the Illinois State Fair. 

Pork Chop Sandwich at The Pork Patio 
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Tastee Treat (Taylorville)

A couple summers ago when I went down to the Illinois State Fair for the night with a friend who had to be there for Democrats day we took a ride the next morning to the small town of Taylorville to try an old school burger spot that I documented HERE. After that we hopped over to the Tastee Treat which was established back in 1964. This is your typical Midwest ice cream stand and I mean that in the best way possible. They don't make them this anymore. Seeing as how Tastee Treat is in Central Illinois I made sure to get the lemon soft serve which is a signature summer snack in these parts.

Lemon Soft Serve at Tastee Treat 
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If you liked this post you might also be interested in:

Smashed Crispy Burgers of Central Illinois

The Illinois Fried Chicken Trail

Eating BIG in Peoria

Illinois Fish Sandwiches

More Burgers in Illinois
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See ya next time @chibbqking

More Burgers in Illinois

Eating like a local:
Regional food specialties
- Burgers in the Heartland 

Is there any food more American than the burgers? Today we celebrate one of our country's greatest culinary inventions - cheeseburgers. As I've typed many a times on this site, the Midwest is a hotspot for burgers. You'll find the largest concentration of old school burger spots in the Midwest region. States like Michigan, Ohio, Wisconsin, Indiana, and Illinois offer up endless options. Local places that have been serving their communities for decades on end. Here in Illinois you'll find a large number of old school burger spots in the central part of the state. It was back in 2015 that I first introduced the internet to the smashed crispy burgers of Central Illinois. The smashed burger has become a national phenomenon since that post first dropped. You can find one just about anywhere these days but today we head back to the land where they were abundant long before influencers were a thing. 

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Dairy King (Breese)

Our first stop is Breese, Illinois (pop. 4641) where there’s not one but two iconic burger stands that sit across the street from each other. First up is the local Dairy King which has been a part of the Breese community since 1951 when it was a small ice cream shack in the back of another business. The old building was torn down and a new one with a drive-thru lane was built. They have a couple signature items including the Cheese Squeeze which is two smashed beef patties with American and Swiss cheese plus grilled onions, lettuce, tomato, mayo. If melts aren’t your thing go for a classic cheeseburger which gets a textbook smash. A large selection of the locally made soda pop called Ski is the other big draw, along with ice cream. The soda pop comes from the nearby Excel Bottling plant and is avilable in different flavors like citrus and a cheery that was developed for Dairy King. They sell the largest volume of fountain Ski including an exclusive Rainbow Ski which is a mix of flavors and a bunch of crushed ice. A legendary stop in the Metro-East region of the Greater St. Louis metro area.

Cheeze Squeeze and Rainbow Ski at Dairy King 
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Wally's (Breese)

You'll find Wally's right across the street from Dairy King. They opened in 1951 in a converted gas station. We arrived around 10:45a about 15 mins after opening and it was already packed with locals picking up lunch on the job and families coming from soccer and such. Many were leaving with boxes of burgers to bring elsewhere. The meat is ground on site and formed into thinner patties that are cooked up to 50 at a time on weekends. It’s best to get a double which is less than $4 and better than most burgers of any price-point. Although these weren’t smashed they were full of flavor and carried the aroma of a slider. I knew I would like me some Wally’s just from the looks of it but I was surprised just how good it was. One of the best anywhere but some still prefer the spot across the street.

Double Cheeseburger from Wally's 
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Fairview Inn (Fairview Heights)

We drove over the Mississippi River from St. Louis into Fairview Heights Illinois: home of the Fairview Inn, a dive bar known for it’s burger. Fresh balls of beef are smashed on a tiny four wheel flattop behind the bar. Pictured below is a double that almost melts in your mouth due to the softness of the beef and the bun. A real deal contender that’s relatively unknown outside of the area. Both the bar and the cheeseburger reminded me some of Green Gables in Hudson which served one of the best burgers in the state before burning down in a fire. Hopefully this place doesn't meet the same fate. 

Double Cheeseburger at Fairview Inn
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Bill's Toasty Shop (Taylorville)

I finally got to visit this Central Illinois classic that I’d been trying to get to for years but it just never worked out despite the fact it’s open 24/7. Bill’s Toasty Shop has been at it since 1932 and shows no signs of slowing down. Burgers come in 1/4, 1/2, 1 lb and 1.5 lb portions with the 1/2 pounder pictured below. It’s a classic setup with a long counter with seating for about 10 and a few tables lined up against the wall behind it. The grill is at the front near the window and there’s pretty much never a time when burgers aren’t being cooked on it. Fresh balls of beef are lightly smashed and full of flavor from the veteran flattop. This was one bad ass burger and the handspun milkshakes are also great.

Cheeseburger at Bill's Toasty Shop
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Fulgenzi's Pizza & Pasta (Springfield)

Double Smashed Crispy Burger, Slim Jim Sandwich, Chilli, and a housemade tortellini soup (not pictured). That was our lunch spread at Fulgenzi’s in Springfield across the street from the State Fairgrounds in the former location of the local legend that was Custard Castle. The space was taken over in 1979 by a local alderman who turned it into an Italian restaurant but kept around the regionally loved smashed burgers that made Custard Castle so popular. Central Illinois style Chilli, yes it’s a thing, always spelled with two L’s, is very popular in these parts too. The most glaring characteristic of Central Illinois style "chilli" is the puddle of grease on top of each bowl. This is called oleo oil and it comes from the suet used. You’re supposed to use all the oyster crackers you get with it to soak up all the oil. Other than that it’s ground beef, kidney beans and whatever other secret ingredients are used. I’ve seen recipes calling for tomato juice and other interesting stuff. Honestly I’m getting to old to eat this but I had to document it and gave it a taste too. I like it but it’s without a doubt a heart stopper. Despite numerous trips down here I’d never heard of The Slim Jim Sandwich which is another regional specialty which the lady taking our order told me is a relic of another long gone town favorite, Tops Big Boy. A Slim Jim is grilled hot ham, Swiss cheese, lettuce, tomato, and sauce which here is thousand island dressing but elsewhere around town some spots use tartar sauce which is basically what Bob’s Big Boy Sauce was back in that chains heyday. No room for a Horseshoe but they have those here too. There's lots of interesting food stops down in the State Capital.

Lunch at Fulgenzi's (click pics to enhance)
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See ya next time @chibbqking 

The Illinois Fried Chicken Trail

Eating like a local:
Regional food specialties
- Where to get the best fried chicken in Illinois

Illinois has a rich fried chicken culture. Huh? It might not sound right but it's true. In fact this post is/was without a doubt my longest running project. You could say it started back around when this blog first got going and I was exploring the Midwest region through food. One thing I've learned since then is you're never far from some good fried chicken when you're out enjoying Illinois. To prove so I'm going to feature 15 places I've tried over the last decade or so that are known for their fried chicken. Some of them are better than others but they all have a long history in their respective communities and I'll touch on how and why within each places description. I'd thought about including Chicago in this list but decided against it just bc the states largest city has a 'Fried Chicken Trail' all it's own and I've covered most of it over the years. Whether it's the mild drenched chicken at Harold's that's so popular on the South Side or the Saucy Fried Chicken from Uncle Remus that they love on the West Side I've explored most of the city's best fried chicken shops. But I'll remind everyone that on the Southeast side of the city they like their fried chicken served with a neon orange sauce. Then there's the marketing brilliant styles that are butter chicken from Mini Hut and Broaster Chicken from places like Chicken Inn. Is the city's best fried chicken a recipe by way of the Dominican Republic? Maybe. Heck even the local Jewels make some pretty great fried chicken. But today we focus in on some long time spots outside of the city. The type of places you might catch Guy Fieri rolling into.  

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Pics from The Illinois Fried Chicken Trail 
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Crandall's Restaurant (Hebron, IL)

If you're eating fried chicken anywhere near the Illinois and Wisconsin border it's likely broasted chicken. Broaster Chicken is a food equipment and manufacturing company. They make pressure fryers, and sell / license the equipment and recipes to restaurants across the country. The company is headquartered in Beloit which is why it's so big around the Northern Illinois and Wisconsin areas. Crandall’s in Hebron won the Broaster Company's Golden Chicken Award for Operator Excellence. It's been a popular spot for residents on both sides of the IL/WI state line since 1969. All you can eat broasted chicken served family style and homemade pies are the big draw. A trip to Crandall's is very Northwoods-esque with it's old time dimly lit dining rooms and a bar with large animal heads greeting you from above. If either of these things or the thought of eating 10+ pieces of fried chicken isn't your thing you can also take chicken dinners to go which is what I did. Diners get a 1/2 chicken served with standard frozen food service fries or house mashed red potatoes with homemade chicken gravy which is the better choice. The fried chicken is clearly cooked in batches (for AYCE purposes) so it's not as crisp as I like it but it's also pretty good as is the case with most fried chicken. 

Fried Chicken Dinner at Crandall's Restaurant 
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Chick-N-Dip (Hampshire, IL)

I highly recommend taking a summer trip to the Chik ‘n Dip in Hampshire which is about 56 miles west of Chicago. They’ve been serving broasted chicken and ice cream since 1960. The former of which is made using the previously mentioned Broaster Company equipment. The technique of pressure frying was invented by L. A. M. Phelan in the early 1950’s. Today it’s marketed by the Broaster Company out of Beloit. They supply the equipment and supplies needed to make the chicken to over 5000 places most of which are in the Midwest. Because they offer a variety of marinades and seasonings this means each spot using their equipment is producing a slightly different product. I can’t verify that evrry single spot uses something different but I can say that the fried chicken from Chick-N-Dip has the thinnest most brittle skin I’ve ever had when it comes to this style. It’s fried to order so it was also extra crunchy outside and nice and juicy inside. The fries are average but the slaw was above par. 

Fried Chicken Basket at Chick 'n Dip 
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Mulkey's Restaurant (Rock Island, IL) 

This family owned spot in the Quad Cities has been an area favorite since 1955. They too use a pressure fryer which I was surprised to learn doesn't come from the Broaster Company. Mulkey's uses a Henny Penny brand pressure fryer which first debuted in 1957. That same year the founding father of Mulkey's, Bob Mulkey, purchased one of these fryers and then Mulkey's was born. I'm not sure where or when they peaked but I read that there's very few Henny Penny franchise's left with Mulkey's being one of them. These spots still use the secret breading mix that gives this chicken what Mulkey's describes as "an old-school taste". Because these Henny Penny fryers cook chicken the same way as the Broaster company I didn't notice a difference in Mulkey's fried chicken from other spots that use a pressure cooker. It's a lighter breading that's not highly seasoned but also not bland.

Fried Chicken Dinner at Mulkey's Restaurant 
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Lothson's Karry-Out (Dekalb, IL)

There's very little info online about Lothson's but it's the definition of a mom and pop shop. Ran by a husband and wife team who to my knowledge are the only people that work here. The Karry-Out, as some call it, is a step back into time with it's neon chicken sign and minimal menu featuring fried chicken and perch. A sign outside says they've been open since 1949. The inside of the place certainly feels like not much has changed in more than 60 years. The fried chicken is fried to order so locals tend to call ahead. It wasn't highly seasoned but it was extra juicy due to a fantastic fry job. Some fresh cut fries, cole slaw, and a dinner roll accompanied the chicken when ordered as a dinner. 

Fried Chicken Dinner at Lothson's Karry-Out  
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The Country School (Rochelle, IL)

Here's another stop on the I-88 west trail. If you grew up in Rochelle you learned about fried chicken at the Country School Restaurant. It’s been a town fixture for over 50 years. Fried Bird and Ice Cream being their specialties. While this wasn’t the best I’ve had in Illinois it was still damn good. That’s the thing with fried chicken, the gap between the fast food spots and the places that make the best of the best isn’t that all that far and wide. So whatever your favorite fried chicken joint might be the gap between it and a place like Popeye’s isn’t as wide as other foods like pizza, burgers, or tacos. 

Fried Chicken at The Country School
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BBY Carry Out (Dixon, IL)

Continuing along on the I-88 West route aka Ronald Reagan Memorial Highway brings us into Dixon. The 40th US President spent his youth in Dixon, IL - Home of BBY Chicken. They’ve been serving takeout fried bird since the 80’s. While there’s a few spots to sit inside your best bet is to bring your box of chicken across the street to the public park on the Rock River. The thick crisp bird has that golden hue that lets you know it’s the real deal as soon as you see it. Paired with the scenic backdrop it makes for a great lunch. Also of note is their signature orange dipping sauce. Some sort of honey mustard / thousand island concoction. Not much different than the namesake sauce at Chik-Fil-A.  

Fried Chicken from BBY Carryouts 
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Dell Rhea's Chicken Basket (Willowbrook, IL)

Two of the more historic fried chicken stops in the Chicagoland area can be found in the city's Southwest suburbs. One of them is Dell Rhea's Chicken Basket out in DuPage County. It had been more than a decade in-between visits to this Route 66 institution for me. It began as a simple lunch counter selling sandwiches at a gas station along Route 66 in the 1920’s and then it switched over to fried chicken in 1938 when two local ladies convinced the owner to ditch the gas and add fried chicken. These days it kind of lives off that legacy. If you liked shake n bake type chicken as a kid you’ll love this iconic Illinois stop. Someone told me they fry their chicken at a lower temp than normal but I'm not sure what their thesis is for why. They do have one of the best neons left on old Route 66.

Fried Chicken at Dell Rhea's Chicken Basket 
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White Fence Farm (Romeoville, IL)

White Fence Farm is the other historic South Suburbs fried chicken business. It's original campus like location is in Romeoville but they have carry out shops in Downers Grove, Riverside, Plainfield, and Joliet. They also had a location in Denver, Colorado but it closed for good not too long ago. I called the original location a campus bc it's exactly that. About the size of a small town high school with a dining room that can seat 100's of people as well as a petting farm, museum, and a completely separate building where they do takeout seven days a week, the restaurant is closed Monday and Tuesday. It's location on old Route 66 dates back to the 1920's when a local Coal Company CEO opened a restaurant across from his 450-acre Lemont horse farm, where thoroughbred racehorses were bred, boarded and trained. The story goes that "Jack Peabody often had weekend guests at his horse farm, but there was no restaurant in the area where he could entertain them – so he started one himself". White Fence Farm was enjoyed by the famous 1920's restaurant critic Duncan Hines. I also enjoyed a recent visit since I hadn't been in forever. The chicken here is pressure cooked and refrigerated in bulk before being individually flash-fried to order. I have to say I liked it much more than I thought I would. It's some juicy chicken and I've always loved mashed potatoes served with it. The dinner includes half of a bird, mashed potatoes with chicken gravy, cole slaw and fritters. 

Fried Chicken Dinner at White Fence Farm 
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Sip-n-Snack (Mendota, IL)

The fried chicken found in and around the Lasalle County area is largely regarded as the best in the state. You'd be hard pressed to find another region in the Land of Lincoln who likes fried chicken as much as those that come from here. Almost every restaurant in the area serves it and everyone has a favorite spot they like to get fried chicken from. About an hour and 45 minutes west of Chicago is the town of Mendota. Home of Sip-N-Snack. The fried chicken served from here is very similar to that at Rip’s (read on). I don’t know if there’s a connection between the two but I would not be surprised if that was the case. The atmosphere here is pretty festive but their hours are somewhat limited. The chicken has that crisp batter that’s become synonymous with Rips. A contender for the best in-state. 

Fried Chicken at Sip-n-Snack 
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Rip's Tavern (Ladd, IL)

Anyone that’s been down to Starved Rock knows it’s a beautiful state park. That said I use trips there as an excuse to come to here. Rip’s is my pick for best fried chicken in the world. I know it’s a bold claim but I love crunch and you can’t get it crunchier than this. It’s battered but I call it shattered bc the crust does just that when pressure is applied. Unknown to many Lasalle County and the Illinois River Valley area is one of the great fried chicken regions in the nation. Everyone from down here has a favorite spot and Rip’s is the most popular. They’ve been at it since 1936 and show no signs of slowing down. More times than not there’s a line to dine but they have a system that makes it so that your chicken is arrives shortly after you sit down. Each meal at Rip’s starts with an amuse bouche of slurry and pickles. Slurry being the crispy little bits of batter that fall off the chicken when frying. They’re a treat paired with sliced pickles. The fries are also fantastic but they're an afterthought as that chicken is worth the ride alone. Why is fried chicken so big in these parts? My best educated guess is it came with miners who moved to the area from places like Kentucky and West Virginia looking for work at the turn of the century. The 1909 Cherry Mine disaster occurred one town over. 

Fried Chicken at Rip's Tavern 
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Veruchhi's Ristorante (Spring Valley, IL)

I recently decided it was time to finally try this 106 year old Spring Valley institution. It’s pronounced Ver-u-key’s and anyone that’s from the area has celebrated something or another here. It’s one of those rare old school Italian spots where there’s no pizza on the menu. Instead it’s all about fried chicken which is the name of the game down here. You can make a serious case that this little pocket of the state along the Illinois River is one of the best places in the country to eat fried chicken. As previously mentioned there’s a connection to the old Italian mining community some of whom probably came from West Virginia and Kentucky. So one of the most common sides served with fried chicken in these parts is tortellini that’s regionally referred to as 'ravs'. These are almost always served with a meat sauce marinara and sometimes served alongside spaghetti. The four piece dinner at Veruchhi's nets you some really well fried chicken with zero traces of grease and plenty of crunch. It can compete with the popular spot one town over (Rip's Tavern). What Rip's doesn’t have though are the aforementioned ravs and some really good homemade hash browns. I'll be back for all three. 

Fried Chicken Dinner at Veruchhi's
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Mona's Italian Foods (Toluca, IL)

Nildo “Mona” Arthur Bernardi founded Mona’s Italian Restaurant as a bustling beer parlor in Toluca (31 miles North of Peoria) in 1933. He and many other Italians had immigrated to Toluca to work the coal mines that were prevalent in Central Illinois at the time. It's possible that the regions love for tortellini pasta aka "ravs" comes from Mona's which has featured this pasta since it's beer hall days. In fact there's a factory in Toluca where they make frozen tortellini and the family that started that company now owns Mona's (they sold the company to Keebler originally and it's now owned by Windsor Foods). Mona's small little bar has morphed into a full fledged restaurant / banquet hall that today can sit more than 200 people. The family that owns Mona's also owns another Italian restaurant down the block it used to compete with called Capponi's which opened in 1934. Both spots sport some top notch neon signs and are popular dinner options for fried chicken and spaghetti / ravs. 

Fried Chicken and Ravs at Mona's Italian Foods
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Midway Duck Inn (Low Point, IL)

Up and down the Illinois River you'll find spots like the Midway Duck Inn. It's a real road house type place that attracts bikers and families with it's popular pan fried chicken. If it's warm outside they have a really nice patio with their location on the river and all. This chicken tasted like it had honey so I asked the cook who said no but that they brine with brown sugar. It comes served with fresh cut fries and a warm fresh fried corn fritter. Delicious. We caught a sick sunset along the river post dinner too.

Fried Chicken Dinner at Midway Duck Inn
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Gil's Supper Club (Hanna City, IL)

Next stop up! Gil’s Supper Club here in the tiny town of Hanna City, IL about 20 minutes west of Peoria. Gil's Supper Club is said by many to serve the best fried chicken in Central Illinois and it's certainly some of the better in state. I thought the breading was similar to Popeyes original (it wasn’t spicy). The Sunday special ($9.50) gets you two pieces of fried chicken a half order of spaghetti. Also included was a house salad and some terrific corn fritters. Gil's claims that "to get a better piece of fried chicken, you have to be a rooster" and there's many from the Peoria area that would agree. They've been dishing out their famous fried chicken in an old supper club setting since 1962. Only about 1,200 people live in Hanna City but Gil's goes through about 1,500 lbs of chicken a week. 

Sunday Special Fried Chicken Dinner at Gil's Supper Club
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Mick & Mary's (Thayer, IL)

Nestled in a very quiet area of a very small town (pop. 706) is one of Sangamon County's oldest watering holes. The drive here feels like you may have missed a turn and maybe that's bc it's an old prohibition bar. It's located just off the old Route 66 and in 1926 when it opened it was called Maggie's, named after the bootleg owners wife. The business was remodeled into a restaurant in the late 1930's but a fire claimed the original building in the 40's or 50's. The current building was built shortly after that and the business changed names with new owners in 1957. The original menu at Maggie's consisted of fried chicken, homemade bread, house canned peppers, and spaghetti. The new owners later added steaks and their now popular pork chops but the fried chicken remains their biggest draw. It comes served with some fresh cut fries, spaghetti with an extra meaty sauce, and a scoop of corn that was likely from the can (our visit was in the winter). We loved the food and setting. 

Fried Chicken Dinner at Mick & Mary's
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Map of the Illinois Fried Chicken Trail 

See ya next time @chibbqking 
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