Appreciating the crunchy goodness that is fried chicken is universal. But in Houston, options for the “Gospel Bird” abound like nowhere else
further attracted former slaves who were looking to live free from the constant violence and discrimination they’d experienced while on plantations and in other extremely segregated Southern cities. As these communities flowed into Houston, they adapted their own cultural practices and culinary traditions involving the ingredients they brought with them and the local ingredients they were met with upon their arrival.
That legacy can be seen today in stalwarts like Frenchy’s, a Black-owned franchise that opened in 1969 when Percy “Frenchy’s” Creuzot introduced New Orleans-style Creole food to Houston in a quick-service format.
Frenchy’s other offerings include fried catfish and shrimp, greens, egg rolls, hush puppies, jalapeños, and biscuits.
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