I APPLAUD CHRIS'S ONGOING POLEMICS AGAINST WAITING IN LINE FOR FOOD. PORTLAND HAS MORE AMAZING FOOD PER CAPITA THAN ANY OTHER PLACE IN THE UNITED STATES. THERE IS ABSOLUTELY NO REASON TO EVER WAIT IN LINE. MAKE RESERVATIONS IF YOU THINK IT'LL BE BUSY.

Uchu sucks my balls dude. I support shoving a train in anyone if it means delicious fried chx.

WHY ARE WE YELLING? WHY ISN'T THE MAD GREEK DELI ON THIS LIST? THEY HAVE BROASTED.

@CMCCURDY: I AGREE WITH YOU. THE LACK OF RESERVATION TAKING IS AWFULLY ANNOYING. I DON'T UNDERSTAND WHY SO MANY PLACES DON'T ACCEPT THEM.

I realize that SW is tantamount to Wyoming, and I haven't been to this place in many years myself for exactly that reason, but Fryer Tucks (cf. Mindy above) is (or certainly used to be) worth investigating.

This is hardly an exhaustive sampling, leaving out places with excellent regular Fried Chicken Specials, places that are located out of the city center (Friar Tuck's, Country Cat) and completely foregoing breakfast places (Pine State, Screendoor).
If you don't like lines, that's fine, but you can hardly discount the quality of an establishment's food simply because it's popular.
Reel'M Inn may have good chicken, but I'll never know because I was put off by the extremely dubious cleanliness, and in fact many of the places you selected seem to serve some reverse bias by being complete shit holes.
And who the fuck really needs a review of Popeye's and KFC, home of the "Bucket of fried slop for fat-asses"?
If this was titled "Places that have fried chicken for dinner, that I didn't find pretentious, and that I was willing to drag my lazy ass too" I would have no problems. F+

Uchu is awful. I gleefully await their inevitable demise so an actually good restaurant (hopefully one that serves non-terrible Japanese food) can occupy their visible and well-trafficked real estate.

Broasting takes less time than normal frying. That's why it was invented. It's pressure-frying and is quicker. It shouldn't take more than 15 minutes to use a pressure-fryer. Regular deep frying will be more like 20 minutes.

There are lots of places that use pressure-fryers, such as Chicken Little, Pink Feather, Fryer Tuck's, etc. Broasting was big in the 30 years following WWII and a lot of the older taverns from the '70s and '80s that make me feel like I still live in rural Oregon have broasters.

But broasting doesn't guarantee good chicken. Reel M Inn is probably the most over-hyped of the broasters. The chicken is fine, but I wouldn't put it in the top 25% of the broasting places. It's average. And there's generally a wait for chicken and they get pissy if you just want to order chicken to go. (So I call bullshit on you not having to wait in line, Chris. Try ordering chicken there after 8pm.)

The best among the broasting places is Fryer Tuck, by a long ways, imo. The best fried chicken I've had in town is at Podnah's on Wednesday nights. The chicken I get the most is Popeye's because it's open late, has a drive-thru, is cheap, and isn't far behind any of the broasters. I'm also a big fan of the fried chicken wings at Country Cat, which unlike their normal fried chicken (which is also good) is on the bone.