I can remember years ago watching their Instagram blow up. They were everywhere. Everyone was talking about Chick’n Out. I’d watch their golden egg scavenger hunts take over social media. And then came those posts about their fish fry — one of the largest pieces of fried fish I had ever seen — selling out within hours every single week. That kind of organic excitement is rare, and it told me everything I needed to know about what they were building over there.
Why This Visit Is Different
I’ve been to Chick’n Out a handful of times — twice on my own just to shoot video, and twice as part of sponsored content. This trip falls into that second category, and I want to be upfront about that. Our friends at Summit Federal Credit Union are the presenting sponsors of Eat Local New York Restaurant Week, happening April 13th through the 26th. We currently have over 125 restaurants participating across New York State, and I am thrilled to tell you that Chick’n Out is one of them.
That actually means something to me. When established, popular, successful restaurants like Chick’n Out choose to participate in what we’re building with Eat Local New York Restaurant Week, it validates the whole thing. These are restaurants that don’t need us — they’re already packed. And they’re in anyway. That’s cool.
The Classic Chicken Sandwich: Honey-Stung and Dusted
On this visit, I went with their classic chicken sandwich, and if you’ve never had it, let me paint the picture.
You start with a perfect-sized piece of white meat chicken — breaded and deep-fried until it’s golden brown and gorgeous. What you get on the outside is an incredible crunch. What you get on the inside is a tender, juicy bite of chicken that has no business being that good.
Then comes the dust. Chick’n Out has their own signature spice blend — their “dust” — and it comes in different heat levels. My advice? Go for the spiciest. It adds this wonderful, layered flavor on top of the chicken that builds as you eat it. And then, just when you think it can’t get better, the sandwich gets “stung” — meaning it gets a lap of their honey right before it’s handed to you.
The combination of that crunch, that spice, and that sweetness from the honey is just about perfect. It’s the kind of bite you think about on the drive home.
The Sides That Steal the Show
I have a theory: you can tell a lot about a restaurant by what they do with their sides. Any place can throw down a decent main dish. But when the sides are as dialed in as the star of the show, you know the kitchen cares.
Chick’n Out’s mac and cheese is super cheesy, creamy, and loaded with garlic and cracked black pepper. Every time you stick a fork in, you get this incredible cheese pull. It’s rich without being heavy, and the pepper adds just enough edge to keep it interesting.
And then there are the fries. Here’s the thing — their standard fry isn’t a plain french fry. Their base is a garlic parmesan fry. That’s the default. I genuinely believe that any restaurant owner who decides that garlic parmesan is the standard deserves some kind of award. It’s such a simple upgrade that makes a massive difference.
Go to Chick’n Out — Especially During Restaurant Week
If you’ve never been to Chick’n Out, I’m not sure what you’re waiting for. Whether you go for the chicken sandwich, the tenders, one of their loaded bowls, or you show up on a Friday for the legendary fish fry — you’re going to leave happy. That’s just the track record they’ve built.
And if you’re looking for the perfect excuse to finally make the trip, Eat Local New York Restaurant Week — presented by Summit Federal Credit Union — runs April 13th through the 26th. Chick’n Out is in. Go support them.
📍 Chick’n Out — 37 Charlotte Street, Rochester, NY
🗓 Eat Local New York Restaurant Week: April 13–26, presented by Summit Federal Credit Union
