Broasted chicken is fried under pressure, and one small chicken house in northeast Tennessee makes it the centerpiece of a menu that also includes steak, seafood, and other dishes. That one method is the reason this little spot deserves your attention.
The sides read like a church potluck that got serious, with sweet potato casserole, fried okra, slaw, and potato wedges. Chicken livers and popcorn chicken show up too, and hot fudge cake waits at the finish line.
I like how simple it all feels, since you order at the counter and the food comes to your table. There’s even a drive-thru window for anyone with sleepy kids in the back seat.
On Sundays, prime rib joins the lineup, which feels like a plot twist for a chicken house. How far would you drive for a plate like that?
Pressure Cooking Turns Plain Chicken Into A Road Trip Reason
Broasting sounds like a made-up word, but it’s a real cooking method with a real backstory. At Sherry & JP’s Chicken House in Mountain City, Tennessee, it sits at the heart of the menu.
So what makes broasted chicken different from regular fried chicken? The pieces cook in a pressure fryer, which seals the heat in and speeds the whole process along.
Here’s a fun bit of history for your next trivia night. L.A.M. Phelan developed the first commercial Broaster pressure fryer in 1954, and the cooking method later spread to restaurants across the country.
That pressure is the secret weapon. It helps the outside crisp up while the meat inside stays moist instead of drying out.
I believe broasted chicken deserves more fame than it gets. Plenty of people grew up on it at small-town spots and never knew the name for what they were eating.
This chicken house treats it as the main event, not a side project. The name on the sign says chicken, and the kitchen backs that up with a menu built around it.
You can choose classic pieces or go smaller with popcorn chicken. Both offer options for chicken lovers visiting the restaurant. Either way, you’re getting the dish that put this place on the map for hungry travelers.
My advice is simple for a first visit. Start with the broasted chicken before you wander through the rest of the menu, because it sets the tone for everything else.
Think of it as a handshake from the kitchen. Once you’ve tried the house specialty, the sides and extras make a lot more sense.
Pressure cooking may sound technical, but the result is pure comfort. That’s a pretty good trade for a short detour off the highway.
Good Luck Picking Just Two Sides
Sweet potato casserole on a chicken house menu feels like finding dessert hiding in the vegetable aisle. It’s one of the sides that gets plenty of attention here, and it’s easy to see why.
The side lineup is where things get tricky. Fried okra, slaw, green beans, mashed potatoes, tots, and potato wedges all compete for space on your plate.
Fried okra is a Southern classic that people either adore or haven’t tried yet. If you belong to the second group, a chicken house in Tennessee is a fine place to change that.
Slaw brings a cool crunch next to hot fried food. I like that balance, because a meal of only crispy things can feel a bit one-note.
Mashed potatoes play the role of steady best friend. They don’t need to show off, yet a plate feels incomplete without them.
The potato wedges here are a little different from the usual fries. They come cut in a shape that stands apart from the skinny fries you’d grab at a chain.
Sides come in bowls, making it easy to order several options to share.
My tip is to bring someone who shares well. Order different sides, trade bites, and you’ll cover more of the menu without needing a nap afterward.
Green beans round things out if you want something a bit lighter. They’re the closest thing to a salad that a proper chicken house dinner needs.
In the end, every side here earns its spot. Your only real problem is deciding which ones make the cut today and which ones wait for next time.
The Appetizer Menu Reads Like A Crunchy Wish List
Corn nuggets might be the most underrated snack in the South. They show up on the appetizer list here alongside fried zucchini, fried okra, and mozzarella sticks.
That lineup tells you a lot about the kitchen’s personality. This is a place that loves a good crunch and isn’t shy about it.
Corn nuggets, for the curious, are little bites of sweet corn wrapped in a crispy coating. They taste a bit like a cornbread fritter that decided to get smaller and friendlier.
Fried zucchini is another sneaky favorite. It lets you pretend you’re eating your vegetables while still enjoying something golden and crisp.
Mozzarella sticks are the safe bet for picky kids. Every family has at least one young eater who wants cheese on a stick and nothing else, and this menu has them covered.
Chicken livers deserve their own shout-out too. They’re an old-school Southern favorite that many restaurants have quietly dropped, but this chicken house still keeps them around.
If you’ve never tried livers, think of them as rich and bold. They’re not for everyone, yet fans of the dish get excited when they spot them on a menu.
Popcorn chicken also lives in this snack-friendly corner. Small bites make it easy to share with the table or to munch on during the drive home.
My advice is to order one appetizer for the group and pass it around. That way, nobody fills up too early before the broasted chicken arrives.
Starters set the mood for the whole meal. Here, they say loud and clear that you’ve come to a place that takes fried food seriously and has fun doing it.
Don’t Overlook The Bread That Rides Along
Dinner rolls rarely get the spotlight. At this chicken house, though, the rolls that come with meals have built a small fan club of their own.
It’s funny how bread can sneak up on you. You expect it to be filler, and then it ends up being the thing you remember on the drive home.
The menu also includes biscuits, which is good news for anyone raised on Southern cooking. A biscuit next to broasted chicken is about as classic as a pairing gets in Tennessee.
Rolls and biscuits each have their own job. Rolls are soft and easy to tear, while biscuits bring that flaky, buttery feel that pairs well with gravy or honey.
I can’t imagine a fried chicken dinner without some kind of bread on the side. It’s there to catch crumbs, soak up extra flavor, and finish off a plate properly.
Here’s a practical tip for families. If you have little ones who are slow to warm up to new food, bread is a friendly first bite that usually wins them over.
Bread also travels well. If you end up with leftovers, a roll tucked into your to-go box makes tomorrow’s lunch feel a lot more complete.
Don’t rush past it just because you’re excited about the chicken. Take a minute to enjoy the warm bread while your main plate is still too hot to handle.
Small details like this separate a quick meal from a good one. A kitchen that cares about its rolls usually cares about the rest of the plate too.
So save a little room and a little attention for the bread. It might quietly steal the show.
Sunday Throws A Beefy Curveball Into The Chicken Lineup
Prime rib at a chicken house sounds like a typo. Yet on Sundays, Sherry & JP’s Chicken House adds it to the lineup, and it’s a big reason some folks plan their weekend around a visit.
Timing matters with this one. Prime rib is a Sunday special, and specials like this tend to go fast, so arriving earlier in the day is a smart move.
Why would a chicken house bother with prime rib at all? I think it says a lot about a kitchen that likes to cook more than one thing well.
The beef options don’t stop on Sunday. Ribeye steak appears on the menu too, giving steak lovers a reason to visit any day the doors are open.
Pork chops are also part of the mix. That makes this spot a solid pick for groups where not everyone is in the mood for chicken.
I like that kind of flexibility in a small-town restaurant. One person can order broasted chicken while another goes for steak, and nobody has to compromise.
Seafood shows up as well, which rounds out the menu even more. It’s a lot of variety for a place with the word chicken right there on the sign.
If you’re a planner, build a Sunday drive around this stop. The mountains of northeast Tennessee make a pretty backdrop for a slow weekend outing that ends with dinner.
Pair your prime rib with a couple of the classic sides. Mashed potatoes and green beans feel right at home next to a hearty slice of beef.
Chicken is the headliner here, no question. Still, Sunday’s beefy curveball proves this kitchen has a few extra tricks up its apron.
Hot Fudge Cake Makes A Very Convincing Closing Argument
Hot fudge cake is the kind of dessert that wins arguments. Full or not, it’s tough to say no once someone at the table mentions it.
Hot fudge cake is presented as one of the restaurant’s dessert offerings. That’s impressive for a place best known for broasted chicken.
A good hot fudge cake usually means warm chocolate, cold ice cream, and a pour of fudge over the top. It’s a mix of temperatures that makes every bite feel like a small celebration.
Ice cream is also part of the dessert side of things. That’s handy on warm Tennessee afternoons when something cold sounds better than anything else.
I believe dessert at a local restaurant tells you a lot about its heart. Places that keep classic treats around tend to understand comfort food from start to finish.
My strategy is simple. Order a slightly smaller meal, or box up part of your dinner, so you have room for something sweet.
Sharing works well here too. One dessert with a few spoons can turn the end of a meal into a fun little group activity.
Kids especially love a meal that ends with chocolate. It’s a handy bargaining chip for parents who want little ones to finish their green beans first.
Dessert can also travel if you’re in a hurry. Grab it to go and enjoy it later, though warm fudge is always best right away.
After a plate of crispy chicken and hearty sides, hot fudge cake feels like the perfect final chapter. Some meals just need a sweet ending, and this one delivers it.
Ordering Is Easy Whether You Stay Or Roll Through The Window
A drive-thru window at a family-owned chicken house is a gift for road-trippers. Sherry & JP’s Chicken House has one, and parents with napping kids will appreciate it most.
Inside, the setup is relaxed and straightforward. You place your order at the front counter, grab a seat, and staff bring the food out to you.
The restaurant offers a casual, quick-service dining experience. It’s a casual style that keeps things moving and lets you refill whenever you like.
I like a system like this for families. Kids can stretch their legs, parents can settle the table, and nobody has to juggle trays across the room.
The atmosphere leans toward a quick-service setting with homestyle cooking. Think easy and unfussy rather than white tablecloths and long menus in leather covers.
Some dishes get cooked once you order them. That can mean a short wait, but it also means your fried okra or chicken arrives hot instead of sitting under a lamp.
There’s plenty of parking out front, which matters if you’re driving something big.
Tipping the staff is appreciated, so keep that in mind when you pay. Small local restaurants rely on their crews, and a little kindness goes a long way.
The drive-thru really shines on travel days. Grab a box of chicken, a few sides, and some rolls, then find a scenic pull-off for a mountain picnic.
Dine in or drive through, the goal stays the same. You get hot broasted chicken without any fuss, and that’s exactly what a good road-trip stop should offer.
Those Names On The Sign Belong To Real People
Sherry & JP’s Chicken House is a locally owned and operated restaurant in Mountain City, Tennessee. They’re the local owners behind the restaurant, and their names hang right there on the sign.
That detail matters more than it might seem. When owners put their own names on a business, they’re putting their reputation on every plate that leaves the kitchen.
Locally owned restaurants have a different feel from chains. Decisions get made in the building, not in an office several states away.
Some customers have described the owners personally welcoming and chatting with guests. That kind of personal touch is getting rare, and it makes a quick meal feel more like a visit.
I believe small-town restaurants are some of the best ways to learn about a place. You get the local flavor, the local voices, and a sense of what the community values.
Choosing a family-owned spot also helps keep money in the area. Every order supports local jobs and helps a small business stay open for the next hungry traveler.
This chicken house also holds a special place for many folks in Johnson County. It’s the kind of restaurant that becomes part of family routines and favorite memories.
Friendly service tends to come up again and again when people talk about this place. Warmth like that usually starts at the top and flows down to the whole crew.
If you see the owners while you’re there, a quick thank-you is a nice touch. Running a restaurant is hard work, and kind words never go out of style.
Great chicken brings people in the first time. Real people with real pride in their food are what make a place feel worth coming back to.
Plan Your Mountain Drive Around These Hours
Mondays are the one day this chicken house takes a breather. Every other day of the week, the doors open at 11:30 AM and stay open until 8 PM.
You’ll find Sherry & JP’s Chicken House at 693 S Shady St, Mountain City, TN 37683. It sits right on one of the main roads through town, so it’s easy to spot on your way in or out.
Mountain City is the seat of Johnson County, up in the far northeast corner of Tennessee. The area sits close to both the North Carolina and Virginia state lines.
That location makes it a handy stop for travelers from three states. Folks from nearby North Carolina towns already make the trip just for a meal here.
The surrounding mountains add a lot to the experience. Winding roads, green hills, and fresh air turn the drive itself into part of the fun.
My advice is to plan around lunch or an early dinner. You’ll have daylight for the scenery and plenty of time before the 8 PM closing.
Sunday deserves special attention if prime rib is on your list. Arriving earlier gives you the best shot before the special runs out.
Pack a cooler if you’re making a long trip. Leftover broasted chicken and sides can easily turn into a second meal back home.
Small towns like this reward people who slow down. Take a stroll, enjoy the views, and let the meal be the highlight of a relaxed Tennessee day.
Some restaurants are convenient, and others are worth the miles. With broasted chicken, homestyle sides, and hot fudge cake waiting, this one easily belongs in the second group.
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