Chicken strips three tasty ways at BFG

Baked, fried or grilled the chicken delivers. And the sides do, too.
Photo: Beverly Poppe

When a restaurant is named after a single dish, it better be damn good. Think of it as culinary Darwinism: If the dish doesn’t deliver, the restaurant won’t survive.

At BFG Chicken Strips on Rainbow just north of Charleston, BFG stands for “baked, fried and grilled” (the methods in which the strips are prepared), and the menu consists of chicken strips … and not much else. Restaurant chicken dishes are often overcooked, but that’s not a problem at BFG. The baked and grilled are both flavorful and moist, undoubtedly due to proper marinating and preparation. Even better are the fried—panko-breaded and cooked to perfection. Which one you choose depends only on your personal taste.

The Details

BFG Chicken Strips
873 S. Rainbow Blvd., 823-2835.
Monday-Thursday, 11 a.m.-8 p.m.; Friday-Saturday, 11 a.m.-9 p.m.; Sunday, 11 a.m.-7 p.m.

Maintaining the theme, the sides are also BFG: baked macaroni and cheese, French fries and grilled vegetables. Each is a worthy representation, with the mac and cheese particularly memorable in its gooeyness. Combos ($5.75) can be ordered B, F, G or mix-and-match, and include four strips, a side, garlic bread, two sauces and a drink. Most of the sauces trend sugary, but don’t pass on the addictive wasabi cream sauce, where the heat cuts the sweetness. I’d also suggest the buffalo sauce with no sugar at all.

A level of thoughtfulness is apparent in all the dishes, including the salad ($4.75). BFG uses mixed greens instead of iceberg lettuce, and separates the chicken and the egg (there’s a joke in there somewhere!) from the greens so as to not dampen them. The space is comfortable without being too hip. They’ve even got anime, Angry Birds-y chickens adorning one wall … wonder how those would taste B’d, F’d, or G’d

Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley

Previous Discussion:

  • The ribs are rich and smoky, and the brisket is just fatty enough, moist and tender with a thin layer of savory bark.

  • The always-interesting food journey of Jolene Mannina continues.

  • This eastside spot with a rainbow-tiled floor and a funky jazz soundtrack is dishing up some hearty food in the mornings and afternoons.

  • Get More Dining Stories
Top of Story