{"id":17564,"date":"2012-09-07T11:06:43","date_gmt":"2012-09-07T17:06:43","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=17564"},"modified":"2026-03-31T13:11:12","modified_gmt":"2026-03-31T19:11:12","slug":"strouds-restaurant-bar-fairway-kansas","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=17564","title":{"rendered":"STROUD’S RESTAURANT & BAR – Fairway, Kansas"},"content":{"rendered":"
\n
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Stroud’s Restaurant & Bar, the home of P-A-N fried chicken since 1933<\/span><\/figcaption><\/figure>\n

Kansas City is often referred to as the “world’s barbecue capital.”\u00a0 With more than 100 barbecue restaurants, its reputation for outstanding barbecue is known far and wide.\u00a0 It’s not as commonly known that Kansas City can also strut its stuff about its fried chicken.\u00a0 In fact, Travel Channel television host Adam Richman has joked that KC actually stands for “killer chicken.” The killer chicken tradition started with Stroud’s Restaurant which not surprisingly, began in 1933 as a barbecue shack in Kansas City.\u00a0 On Independence Day a few years later, founder Helen Stroud added skillet fried chicken.\u00a0 It sold out immediately and has been on the menu ever since.\u00a0 Ironically, barbecue is no longer on the menu.<\/span><\/p>\n

Fittingly both of my visits to Stroud’s have been during the month of September which the National Chicken Council has designated “National Chicken Month.” For more than twenty years, the Council has increased its promotion of chicken sales during September, turning what was once a slow month as the summer grilling season slows, into a month in which sales are booming. John T. Edge, author of Fried Chicken: An American Story<\/em> praises this strategy, advising that “as the air gets crisper, so should your food.”<\/span><\/p>\n

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The welcoming interior of Stroud’s Restaurant & Bar<\/span><\/figcaption><\/figure>\n

Fried chicken is one of America’s comfort food favorites with a timeless appeal that evokes nostalgic memories of home-cooking and family gatherings.\u00a0 In a poll administered by About.com<\/a>, respondents listed among their favorite 25 comfort foods, four of which are served at Stroud’s: chicken pot pie, chicken soup, fried chicken and mashed potatoes.\u00a0 It’s the home-style cooking aspects of dining at Stroud’s that has made it a family favorite for generations.\u00a0 Meals are served family-style in capacious bowls meant to be passed around between friends and family.\u00a0 Even the red checkered tablecloths seem to signify a welcoming warmth.<\/span><\/p>\n

Even as America’s culinary diversity and the sophistication of diners’ palates continue to grow, so does the appreciation for home-style cooking, comfort food and especially fried chicken. While it may seem the only fried chicken you can find throughout the fruited plain is served by the Colonel and his eleven herbs and spices and other chains, you can still find home cooking style restaurants serving chicken if you look.\u00a0 The pantheons of pan-fried chicken were even celebrated in 500 Things to Eat Before It’s Too Late: and the Very Best Places to Eat Them<\/a><\/em>, a terrific tome by Michael and Jane Stern who advise that “if you’re looking for the most effulgent chicken dinner in the land, there’s only one place to go: Stroud’s of Kansas City, Missouri<\/em>.”<\/span><\/p>\n

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Chicken Noodle Soup<\/span><\/figcaption><\/figure>\n

In 1998, Stroud’s was one of the inaugural winners of the James Beard Foundation<\/a>‘s “America’s Classics” award which honors legendary family-owned restaurants across the country.\u00a0 Considered the Academy Awards of the culinary world, the James Beard awards have been earned by a very exclusive “who’s who” in the competitive culture of cuisine.\u00a0 Stroud’s has also been recognized by the Wall Street Journal, Gourmet Magazine, Bon Appetit, Playboy Magazine, Conde Naste Traveler and Esquire Magazine among others.\u00a0 It’s the type of restaurant to which diners make pilgrimages, perhaps signifying the need for diners to reconnect with memories of comfort food favorites.
\n<\/span><\/p>\n

So, what is it that makes Stroud’s unique and special?\u00a0 Sure, its chicken is pan-fried in a heavy cast iron skillet to a crispy golden hue, but there’s so much more than that.\u00a0 One of the restaurant’s mottos is “we choke our own chickens,” a double-entendre laced reference to the fact that Stroud’s still does things the old-fashioned way with no short-cuts, using the same recipes as in 1933.\u00a0 Missouri grown chickens are hand-trimmed before they’re dredged in a simple batter mix of flour, salt and pepper (who needs eleven herbs and spices?).\u00a0 Each piece of chicken is only partially submerged in the skillet and receives plenty of individual attention as it fries on the pan.<\/span><\/p>\n

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Fried chicken (all white meat, all breasts)<\/span><\/figcaption><\/figure>\n

The results are a light, delicate crust.\u00a0 This is not a greasy, heavily-breaded crust, just one that seals in moistness and flavor, a flavor ameliorated by a well-seasoned skillet.\u00a0 Each piece of chicken cooks for about ten minutes per side and all chicken is made-to-order so this is no fast food chicken joint. \u00a0 Bite into the crust and you’ll soon be reaching for napkin because this is one beautifully juicy chicken.\u00a0 After his first bite of Stroud’s chicken, Adam Richman called it “whole body-licking good,” meaning it is several orders of magnitude better than the Colonel’s finger-licking good chicken.\u00a0 There may be no better chicken in America.<\/span><\/p>\n

Stroud’s strains its grease from the skillet in which the chicken is fried to extricate the cracklings (residual fried bits from the chicken) for making their gravy.\u00a0 This gravy is transformative, the very best I’ve had on mashed potatoes anywhere.\u00a0 Laced with pepper, its prevalent flavor is that of the fried chicken from which the cracklings were obtained.\u00a0 Cracklings are, after all, concentrated flavor.\u00a0 Fresh soybean oil, two cups of flour and a splash of milk\u00a0 followed by a vigorous wisking are what it takes to make this smooth, thick ambrosia.\u00a0 It’s gravy so good, you’ll want to drink it up and smother everything in it.<\/span><\/p>\n

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Fried Chicken, Mashed Potatoes and Gravy, Green Beans<\/span><\/figcaption><\/figure>\n

Chicken dinners are served family style with three pieces of chicken–one breast and two cook’s choice pieces.\u00a0 As an old-fashioned “have it your way” institution, Stroud’s also offers all-dark meat and all-white meat options, including an all-breast option that features three beautiful “D” cup breasts (these are not your chain variety “A” cup breasts).\u00a0 In addition to the aforementioned chicken and gravy, a chicken dinner comes with your choice of potato (mashed, baked, French fries, cottage fries), your choice of a side salad or chicken noodle soup, green beans and cinnamon rolls, all served in heaping helping size on overflowing bowls.
\n<\/span><\/p>\n

Before your dinner is delivered, your side salad or chicken noodle soup arrive.\u00a0 The chicken noodle soup is among the best chicken noodle soup I’ve ever had.\u00a0 It’s redolent with the flavor of chicken, both from the thick shards of chicken and the broth in which those shards swim.\u00a0 The perfect accompaniment for gravy, of course, is mashed potatoes.\u00a0 Stroud’s mashed potatoes are the real thing, not some reconstituted flakes out of a box.\u00a0 They’re stick-to-the-spoon thick, not light and fluffy.\u00a0 The pan-drip made gravy is also rather thick, but neither are lumpy.\u00a0 The green beans are made with bacon which imparts its inimitable flavor upon fresh, thick, perfectly prepared green beans.\u00a0 Dip the green beans into the gravy and you’ll swoon at the resultant deliciousness.
\n<\/span><\/p>\n

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A basket of housemade cinnamon rolls<\/span><\/figcaption><\/figure>\n

It’s your choice as to whether the basket of cinnamon rolls is delivered with your dinner or afterwards.\u00a0 Savvy diners will opt to have these golden beauties delivered with<\/em> their meal to make sure they have room in their stomachs for them (plus they’re great with the gravy, too).\u00a0 The cinnamon rolls are yeasty and buttery with a coating of cinnamon and absolutely no icing.\u00a0 Stroud’s menu may have alternative dessert options, but most people are too sated to ask.
\n<\/span><\/p>\n

Stroud’s elevates chicken from the level of comfort food to the level of sublime sensation.\u00a0 Best of all, it’s prepared in a homey environment by very attentive servers who treat you as a welcome guest.
\n<\/span><\/p>\n

STROUD’S RESTAURANT & BAR<\/strong><\/span>
\n4200 Shawnee Mission Parkway
\nFairway, Kansas<\/strong>
\n(913) 262-8500
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 7 September 2012
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Outstanding<\/span><\/strong>–A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Fried Chicken Dinner <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Kansas City is often referred to as the “world’s barbecue capital.”\u00a0 With more than 100 barbecue restaurants, its reputation for outstanding barbecue is known far and wide.\u00a0 It’s not as commonly known that Kansas City can also strut its stuff about its fried chicken.\u00a0 In fact, Travel Channel television host Adam Richman has joked that KC actually stands for “killer chicken.” The killer chicken tradition started with Stroud’s Restaurant which not surprisingly, began in 1933 as a barbecue shack in Kansas City.\u00a0 On Independence Day a few years later, founder Helen Stroud added skillet fried chicken.\u00a0 It sold out immediately and has been on the menu ever since.\u00a0 Ironically, barbecue is no longer on the menu. Fittingly both of my…<\/p>\n","protected":false},"author":1,"featured_media":46896,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[522,601,561,553],"tags":[],"class_list":["post-17564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-kansas","category-rating-outstanding","category-across-america"],"yoast_head":"\nSTROUD'S RESTAURANT & BAR - Fairway, Kansas - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=17564\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"STROUD'S RESTAURANT & BAR - Fairway, Kansas - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Kansas City is often referred to as the “world’s barbecue capital.”\u00a0 With more than 100 barbecue restaurants, its reputation for outstanding barbecue is known far and wide.\u00a0 It’s not as commonly known that Kansas City can also strut its stuff about its fried chicken.\u00a0 In fact, Travel Channel television host Adam Richman has joked that KC actually stands for “killer chicken.” The killer chicken tradition started with Stroud’s Restaurant which not surprisingly, began in 1933 as a barbecue shack in Kansas City.\u00a0 On Independence Day a few years later, founder Helen Stroud added skillet fried chicken.\u00a0 It sold out immediately and has been on the menu ever since.\u00a0 Ironically, barbecue is no longer on the menu. 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