The dish…on just one dish!

There’s just something about Franke’s on Rodney Parham that tickles my fancy. Maybe it’s the quiet, cozy cafeteria atmosphere that reminds me of a simpler time. Heck, maybe it’s the smell of impending death that only comes when the average age of your clientele is 85. Whatever the case, I love Franke’s.

Little Rock’s local version of Luby’s tops the chain in just about every way imaginable. And while not all the menu options are spectacular (many are just above average)—one truly does stand out: the fried chicken tenders.

Back story time.

When I was a kid, my family would go to a restaurant called Strawberry Patch in Houston. Eating out was rare and a trip to SP was viewed as one notch below opening presents on Christmas. Ordering some fried chicken tenders with a side of honey mustard was a given. Sadly, Strawberry Patch closed within a few years, leaving a downtrodden ginger boy with nary a chicken tender in the world to call his own.

That was up until a few weeks ago…when I walked into Franke’s for the first time and rediscovered my lost youth.

Massive, flour-coated tenders are seasoned to perfection, deep fried, and served in a set of three on Franke’s “Lite Plate.” The chicken hits all those adjectives you’ve come to associate with wonderful poultry—juicy, moist, and tender. And the best part for a 35-year-old man with cholesterol issues…they ain’t greasy.

Barbeque sauce and honey mustard are offered for your dipping pleasure. Go with the mustard, although truthfully, I’ve never tried their sauce. I recommend pairing the chicken with an order of cabbage or green beans and some mashed potatoes.

Any readers out there had Franke’s tenders? Do you feel as strongly about them as I do? Would love to hear from you!