Cowboy Chicken, Dallas

Cowboy Chicken is listed by Texas Best Restaurants as TEXAS BEST CHICKEN RESTAURANT.

LOCATION: 17437 Preston Rd. ,Dallas, Texas 75252

TELEPHONE: 214-732-6281

As you walk inside, you won’t be able to miss the beautiful sight and aroma of rotisserie chickens in motion.

The chicken enchiladas are especially tasty.

Most of the vegetables are excellent, but some of them are bland.

Cowboy Chicken, Dallas, Plano, roasted, rotisserie, catering: "COWBOY CULTURE
From the beginning, Cowboy Chicken's philosophy was to provide excellent quality chicken and side dishes at a reasonable price with friendly and efficient service. We believe in treating each and every guest as if they were in our own home, it's the Cowboy way.

THE CHICKEN
The chicken has been, and always will be, the most important thing in the restaurant. The seasoning blend and cooking process have not changed since the first store. Above all else, the chicken quality and taste at Cowboy Chicken is the most important reason the guests keep returning. Quality is addressed in every step of the chicken process: receiving, seasoning, tying, cooking, holding, cutting and serving.

FAMOUS TWICE BAKED POTATERS
Over the years, a favorite side dish developed. The Famous Twice Baked Potaters won the hearts and palates of all the Cowboy Chicken guests. Cowboy Chicken has experimented with different side dishes throughout the years, but none could ever compare to the Potaters."

Popeyes Chicken & Biscuits Restaurants

For a limited time, Popeye's Fried Chicken is serving blackened naked chicken strips. We tried them today in Ruston, and they are goood! You can get a strip combo for $4.99. It includes 3 strips, Cajun fries or other side, a light and fluffy biscuit, a medium drink, and a sauce-your choice of ranch, barbecue, or honey mustard. The strips are seasoned with Chef Paul Prudhomme's® Magic Seasoning Blends®.Even if the food were not good, you would still need to go there a read all the clever sayings printed on the wall. That new wallpaper is wild.

Read more here: Popeyes Chicken & Biscuits Restaurants

Popeye's has been extolled by food critics as a one of the finest sources of true New Orleans style food anywhere. The story of the executive chef explains much about the reason this restaurant is so much more than a fast food place. Here is that story:

Billy Jacob
Executive Chef, Product Research and Development
Popeyes® Chicken & Biscuits
"Billy Jacob is the Executive Chef for Product Research and Development for Popeyes® Chicken & Biscuits, the world's second largest quick-service chicken chain. Jacob is responsible for the research and development in order to create the products that Popeyes locations serve throughout the world.

Jacob grew up deep in the heart of Cajun country in Lafayette, LA, and was raised on Acadian cuisine. In 1935, his parents established a local family restaurant called the Four Corners Cafe that quickly became an institution. The restaurant grew into the 400-seat Jacob's Restaurant serving a delicious blending of Cajun/Creole cooking with classical French dishes. Jacob learned a great deal about the restaurant industry working alongside his parents in the restaurant's kitchen and office.

After working in the family business for many years, Jacob spent some time working for ConAgra Foods before joining Popeyes Chicken & Biscuits in 1993. Since joining Popeyes, Jacob has developed many new products that have helped to establish the brand as the leader in the Cajun segment of the QSR industry. Jacob developed the award-winning Popeyes product line, Popeyes Louisiana Legends™, which features jambalayas, etouffées, stews, gumbos and chilis. Nation's Restaurant News honored the Popeyes Louisiana Legends menu category with the prestigious MenuMasters Award in 1999.

Jacob also played key roles in the creation of many Popeyes seafood items such as the flavorful Popeyes Firecracker Shrimp. In addition, he was instrumental in launching the brand's "Cajun Craver" in 2002 - a single-item, portable carryout product line offering bite-sized pieces of boneless chicken and seafood menu items.

His creativity in the kitchen and innovation in the development of new menu items has not gone unnoticed over the years. Nation's Restaurant News recently honored Jacob as part of The NRN 50: R&D Culinarians in 2003.

Jacob has been featured on The Food Network, CNN and numerous local television shows cooking-up a variety of Louisiana-inspired culinary delights including deep fried Cajun turkey.

He is a graduate of the Culinary Institute of America."

Have fun reading about Popeye's!

Semolina

Semolina