For over 72 years Brown’s Chicken has tempted the taste buds of generations of Chicagoans. From humble beginnings in 1949 when John and Belva Brown opened their first location in a trailer at 80th and Harlem in Bridgeview, the company’s pursuit of chicken that truly tastes better continues in a new era.
With over 19 stores in the Chicagoland market, Brown’s Chicken boasts a style of chicken all our own. The recipe cooked up by John and Belva uses buttermilk batter with cottonseed oil, delivering a delicious golden crunch on the outside with a moist and flavorful inside. We’ve added and subtracted many products over the years, but our chicken recipe remains the same and our customers wouldn’t have it any other way. Of course, we’d never mess with the mushrooms either.