fried chicken

The Scorching Truth on Mike’s Nashville Hot + $25 Gift Card

September 12, 2017 By The Food Adventures Crew 5 Comments

Centerville Storefront

Whooo wheee! Your’e thighs are Hot! Did you know you could say this sentence in a local restaurant, and the reply would be “Thank You?”

The place, is Mike’s Nashville Hot Chicken. Like spicy or not, if you have not ben there, put it on your Food Adventure hit list. Also, comment on the article below and you will be entered in the $25 gift card giveaway contest. Winner chosen at random next week.

Owner Mike Craddick and General Manager Walter

The Dayton area has been overhearing screams of joy from hungry chicken fans lately. In 2017, two “Nashville Hot” restaurants were opened up in the Miami Valley by local restaurateur, Mike Craddick. One was opened on Austin Landing, the other in Centerville near 48 and N. Village Drive. The result, is some quality food. Mike’s Nashville Hot Chicken is a scratch kitchen, for almost every menu item, and the recipes are overseen by Walter the General Manager.

A Midwestern Medium Chicken Tender on bread

We have had a chance to make numerous visits to this establishment, trying

every single menu item. The menu is not extensive, but each section serves a purpose.

Time to get the scoop on “Southern” the Food Adventure way ….

HERE’S THE SKINNY on MIKE’S NASHVILLE HOT CHICKEN:

— Two locally owned locations: one at 10655 Innovation Drive,

In the dining room , Centerville

Springboro and the other at 6228 Far Hills Ave. in Centerville.

—Hours are 11am-8pm for Centerville store, 11am-10pm for the Austin Landing Store

—The Austin Landing Store has a bar serving Warped Wing Beers. Centerville store is waiting on a liquor license and currently serves Warped Wing’s Root Beer. They also offer gallons of lemonade and gallons of tea.

Lots of Sides from Cornbread to Baked Beans

—Mike’s Nashville Hot does catering and will deliver for big orders of $75 or more. Consider them for your next party or outing.

—Mike’s makes their own in-house BBQ sauce and sells it by the bottle. Try some for a unique taste. We think it almost has a bbq baked beans type flavor.

— The chicken and fish come in 5 spice levels of heat using natural spices over a buttermilk, deep fried crust. Here they are from hottest to coolest…

The flavors are HOT !

NASHVILLE HOT –
This will light you up ! Chef House loves spicy and admits this level is not for the squeamish ! This level had Big Ragu sneezing, sweating and torn up.

SOUTHERN HEAT –
Still very hot, it will satisfy most spicy food lovers easily. The Big Ragu still needed plenty of napkins to wipe his brow, on this level.

Chicken and Waffles

MIDWEST MEDIUM –
A little kick, without the boom. Good flavor for those who are medium heat fans.

YANKEE MILD –
For the wimpy Northerners who cant take the heat. It is ok, this flavor is a litle buttery and delicious. Don’t be ashamed, there still is a level down from this one.

TRADITIONAL –

Crinkle Cut

This is just plain fried chicken. If you get it this way, may we suggest you ask for side of homemade BBQ sauce. It is fun to dip a little bit, and you will love the sauce.Now you know the heat levels, what about their menu?

Come on Food Adventure fans, here is our patented “Must Eats.”

Chicken and Waffles are a great deal at Mikes Nashville Hot

MUST EATS at MIKE’S NASHVILLE HOT CHICKEN:

—CHICKEN AND WAFFLES:
The best bang for your buck on the menu. You get 4 quarters of a Belgian waffle and choice of chicken. Will you go tenders or the quarter white or the quarter dark?

—THE CHICKEN TENDERS:

The Nashville Hot Flavor Tenders are HOT !

Defintely the way to go. The buttermilk crust is amazing and crumbles right off. Hand breaded and hnd spiced, this chicken is one of a kind. Pick your het level and go to town.

—THE PERCH:
The Big Ragu says this is one of his favorites. He likes to mix it up every couple of visits by getting fish instead of chicken. You can also get a side piece of fish fair inexpensively.

Perch Filet

— BANANA PUDDING:
This is absolutely incredible and could steal the show. Walter the GM makes this pudding from scratch. Served cold and creamy, it is unforgettable.

—THREE WHOLE WING MEAL:
Love wings? Here’s the way to go. You get 3 giant, whole wings in your choice of sauce. We like to chose a couple of flavors on this meal.

3 Whole Wing Meal – 2 traditional and one Nashville hot

— DOROTHY LANE MARKET KILLER BROWNIES
How many restaurants give you the chance to order a huge DLM brownie? Not many, so take advantadge of this situation. It is a sinful end to a southern inspired meal.

Killer Brownie – a big one – the real thing

Honorable Mention:
The crinkle cut fries. Literally the only thing not made from scratch on the menu, yet they are so good and we don’t know why. Huge sized crinkle cut fries, don’t skip them.

The key at Mike’s Nashville Hot Chicken, is to experiment and try different levels of heat or BBQ until you find your favorite. Cant choose? Mix it up with chicken or fish in different sauces. If you can stand the Nashville Hot heat, then you are big league. But there is no shame in no sauce or some BBQ as well. It is all crunchy and delicious anyway.

Sweet Potato Fries in cinnamon

Get your “Tennessee taste on”, we will see you at Mike’s Nashville Hot Chicken. Pass the napkins, feller!

PLEASE COMMENT ON THE STORY BELOW FOR A CHANCE TO WIN A $25 GIFT CARD to MIKES NASHVILLE HOT !!

Are you a Dayton foodie? So are we! Follow Food Adventures on Facebook for more scoop on mom and pop restaurants.

Perch dinner

Banana Pudding

Lunch from a Gas Station?

April 14, 2016 By Bryan Suddith

When I lived in Baton Rouge it was common knowledge that the best Boudin Sausage could be found at a roadside gas station on Airline Highway between the capital city and New Orleans. Last year in Kansas City I had the best “burnt ends” at Joe’s. Joe’s is a working gas station where the line for BBQ is an hour long most afternoons. It should have been no surprise that the best Fried Chicken in Kettering can be found at Town and Country Shell Gas Station on the corner of Far Hills and Stroop Road.

For months, I have kept this little bit of information to myself. Great fried chicken and potato wedges that surpass everyday fast food offerings. Krispy Krunchy Chicken also serves up great wings, fried fish and cajun season fried shrimp. I casually mentioned that this fried food haven was now filling growlers with local beers to the Food Adventures Crew and my secret was out.

I unofficially joined the Food Adventures Crew this week and hosted them at my favorite gas station. Hungry Jax, Chef House and the Big Ragu joined me for lunch and we enjoyed ourselves immensely. Ragu had the wings, both the bbq and buffalo, as well as the traditional breaded whole wings. Chef House was the most cautious, but with the help of her Housemade Thai Spiced Hot Honey she was quickly on board with the fried chicken fingers. Hungry Jax brought the kids and they approved of the chicken fingers and Mac & Cheese. I stuck to the Cajun fried chicken. We arrived at the end of the lunch hour and the fries were in short supply, so I opted for a side of Jambalaya.

The chicken was cooked perfectly. Crispy flavorful coating and moist and slightly spicy chicken underneath. As a former Louisiana resident I can say the Jambalaya, sausage and chicken, was as authentic as I have found anywhere in Ohio. Two forks up for the spicy rice dish served inside a gas station.

The highlight of the lunch came in two parts. Chef House brought an empty 1/2 growler and

filled up with Warped Wing’s Gamma Bomb for only $8.00. Gamma Bomb is their American IPA and it really worked with spicy chicken. At 92 IBU it was a bit hoppier than I like but fit the bill for a lunch hour drink. The second surprise was the complimentary honey cheddar biscuit that comes with every order. The Big Ragu was a happy camper when he found the biscuit in his bag atop the wings. The biscuit is sweet and savory all in one buttery bite. This biscuit is almost a sweet dessert after the spicy chicken.

A two piece lunch with a side, biscuit, and fountain drink runs about $7.50. Fish and shrimp options can be a little pricier. Family packs and lunch portions are both available. There are only a half dozen seats in the station, but this food is perfect to grab for home or work when in a hurry. With 16 beers on tap and their own growlers for sale it is easy to find a beer to accompany lunch or dinner. You will find Dayton area favorites like Warped Wing, Toxic Brew and Yellow Springs Brewery as well as Rhinegeist, Mad Tree and my personal favorite, Kentucky Bourbon Barrel Ale, on tap for a glass, sampler flight or a growler to go.

If you find yourself south of town at lunch or in need of a quick grab to take home to the family, keep Town and Country Shell Station in mind. Sometimes the most unlikely of spots offer exactly what you are looking for. Order an extra biscuit. You’ll thank me later.

Find them on Facebook or on the web for a full menu and hours.

Chicken Louie’s Resurrected in Miamisburg Subby’s + Wing Dinner Giveaway!

October 23, 2014 By The Food Adventures Crew 51 Comments

Chicken Louie’s is BAAACK !

A 50 year old Dayton business thought closed forever, is making a big comeback in a Miamisburg Super Subby’s Restaurant. The return of Chicken Louie’s menu in Dayton has area foodies going beserk. The fever has hit the Food Adventures Crew, and we have made 3 visits so far. Guess what, we were very impressed!

HISTORY: Since 1958, Chicken Louie’s has been delighting crowds with their food. Many of you may remember Chicken Louie’s and Lou’s Broaster Hut that were located on N. Main and on Third Streets with “take out only” format. They were 24 hour places and people drove in from miles around to get the goods. In 2001, the N. Main Street location closed briefly then was re-opened when Lou sold the store to Joe Beach. That store was in business until November 2008, when Daytonians had their hearts broken, and it closed. Then on January 30th, 2014 Chicken Louie’s was relaunched in a partnership inside Subby’s Miamisburg location. Sadly, Louie passed away in 2012 and was not able to see the re-opening of his brand. We think he would be proud of the results, and now thousands of Dayton residents can once again GET THEIR CHICKEN LOUIE FIX !!

Click to Enlarge these Broasted Potatoes to Huge, Buttery Proportions

Speaking of getting your fix, we have a **CONTEST** where you can do just that! You can win a DINNER with the Food Adventure Crew by commenting on the story below. One winner will be chosen at random next week. One comment per person, please.

HERE’S THE SKINNY:

— Located inside Super Subbys in Miamisburg at 1242 E. Central Ave.

— Customers think the secret to Chicken Louie’s incredible chicken is the Broasting Process.. What is Broasting? It is a patented process of deep frying the chicken in a pressure cooker. The result is perfectly moist, breaded chicken every time.

— The REAL SECRET to Chicken Louie’s Chicken, according to Joe Beach, is the special way he marinates the chicken before the cooking process. Whatever the reason, we cant get enough!

— The menu is limited and not the full blown Chicken Louie’s menu. But all the favorites are back like wings, legs, breasts, broasted potatoes, and those pies !!!

— The location also serves a full Subby’s menu. Subby’s is a Dayton Original sandwich shop, and one of our favorites.

— This dual concept is the only one in Dayton, but Joe Beach is looking for investors to open other “partnership” locations

Broasted Wings Tossed in Hot Buffalo Sauce. Ragu says Mild BBQ Sauce is the Best

Now lets sink our teeth into the new Chicken Louie’s, with the same great taste we know and love. We will also point out a few Subby’s favorites along the way !

Without further delay, here are this week’s MUST EATS, the best foods at Chicken Louie’s / Subby’s , that will never lay an egg….

CHICKEN LOUIE’S MUST EATS:

— THE BROASTED POTATOES: Cooked perfectly, and sliced with the patented crinkle cut, these potatoes are drizzled in a spiced butter sauce. The hot, steaming potatoes are like huge fries (about 1/5 of a potato). If you have never had them, we suggest you run right now and get some. We don’t care if you are in your jammies. This is truly something to experience and a Food Adventure Must Eat.

—THE BROASTED CHICKEN BREASTS: Juicy, large on the breast bone, cooked perfectly every time through the broasting process. The crunchiness of the breading is amazing. Our “The King” says this is his favorite. He says forgo tossing it in the sauce, it tastes so good it doesn’t need it.

The man responsible for bringing Chicken Louie’s back: Joe Beach

— THE BROASTED WINGS: You can have them broasted (plain), mild BBQ, Medium BBQ, Hot BBQ or Hot Buffalo. The Big Ragu says “get your wings tossed in a sauce, it’s the best way to have them! You dark meat freaks will be happy to know that Chicken Louie’s also offers chicken legs made in the same options.

— PEANUT BUTTER PIE: The lightest, creamiest peanut butter pie you will ever taste. It is a dream in every fork full, and our mouth is watering while we write this. For you chicken loving guys, get your girlfriend in the door by getting her to to try this pie.. You will have a free pass to Chicken Louie’s from there on out.

— SWEET POTATO PIE: One-of-a-kind Dayton Original. This pie is so delicate, it is like a slice of pumpkin pie. But it is sweet potato pie. We have never had anything like this. Amazing and a must eat for any real Dayton foodie.

As you now know, Chicken Louie’s is inside a Subby’s restaurant in Miamisburg. We couldn’t ignore this Dayton based sandwich chain, that has been in town since 1978. We had to give Subby’s some love. We won’t ruffle any feathers with these MUST EATS…

SUBBY’S MUST EATS:

— SUBBYS CHILI: We know of no other place in town that dumps chunks of freshly sliced provolone and mushrooms into your chili. the end result is phenomenal. Cold days like today make it a perfect time for this tasty Miami Valley treat.

— THE TURKEY & PEPPERONI SUB: A bizarre combination that just works. Maybe it’s the bun, maybe the mayo or the Subby’s toppings. We don’t know, when we find out, we will have our people get with your people and fill you in.

Subby’s Tuna Sub is a Must Eat !

— THE TUNA SUB: Definitely one of the top tuna subs in Dayton. The Big Ragu likes his tuna sub cold, but it comes in a hot version for you people who like to see that provolone melt. This sandwich is just damn good.. period.

— SUBBYS BIG FISH: Deep fried fish patty with tartar sauce and all the toppings. Whe you take a bite, the hot fresh bread mix with the fish is amazing. Very filling, it is a perfect cure to your hunger.

The moral of this story is: Chicken Louie’s is back for those who have missed it. It is back, just the way you remembered it. It is rare that a lost food icon returns to Dayton. They even have the dinner rolls and serve it in aluminum foil. Enjoy this rebirth of a Dayton Original!

NOW WHO WANTS A FREE CHICKEN DINNER ??? * COMMENT BELOW FOR A CHANCE TO WIN DINNER WITH THE FOOD ADVENTURES CREW! One person will be drawn at random.

If you have never tried Louie’s menu, “Don’t be Chicken.” After all, why did the chicken cross the road? To get to Chicken Louie’s in Miamisburg, of course….

Also – If you want the coolest photos and scoop on Dayton’s eats, don’t be chicken and “LIKE” Food Adventures on Facebook by clicking here !

Check out our photo gallery below from our multiple trips to Chicken Louie’s !

[flagallery gid=113]

There’s A New Brunch In Town

January 5, 2014 By Dayton Most Metro Leave a Comment

Meatloaf, onion, broccolini, and cheddar omelet with a side of gravy. Enjoy it with a Pimm’s Cup or Bloody Mary…or both!

Lily’s Bistro, located at 329 E. Fifth Street in Dayton’s Oregon District, has received their full liquor, beer & wine license and has expanded their Sunday brunch menu to include refreshing brunch cocktails like mimosas, Pimm’s cups, and Bloody Mary’s, as well as a Sunday ‘Family Style” chicken-centric dinner.

Owner Lisa Mendenhall says Lily’s had planned to offer a full Sunday bar and a casual Sunday dinner option since they opened last May, but the liquor license had been delayed. In August, Lily’s decided to move forward with brunch, but could only serve beer. “It gave us a chance to be creative with some beer cocktails, and our ‘beermosa’ made with dry pear cider and fresh squeezed orange juice has been a hit,” says Assistant Manager Alex Todd. “However, we are really excited to offer a full bar at brunch as well as during Sunday dinner.”

General Manager Emily Mendenhall says that the fried chicken dinner Sunday night is designed for people looking for a laid back, budget friendly meal “We’re serving things family style. This means half and whole fried chicken options, bowls of creamy mac ‘n cheese, baskets of jalepeno cheddar cornbread. Southern influenced comfort food that will change weekly. There will also be weekly specials.”

All of the chicken is local and free-range, something in which Executive Chef Mariah Gahagan takes pride. “We try to use local, sustainable ingredients as much as possible. We love the farmer we get these chickens from, plus we like to support local people with great products.”

Brunch will be served 11am -3pm and Sunday dinner from 5-9pm.