The fried chicken What Cluckin’ offers is undoubtedly from Chicago—from the chicken’s origins to the way it’s cooked—according to a Dallas Morning News article from July 12 which reports,
“Fried chicken spot What’s Cluckin’ might be based in Plano, but its origin, and the way the bird is prepared and served, is straight out of Chicago.
I’m originally from Chicago, a serious food mecca. And fried chicken is one of those offerings that Chicagoans, like most Americans, take seriously. One of Chicago’s most popular chicken eateries is Harold’s Chicken Shack. Best known for its tasty wings, Harold’s also elevates its chicken with its signature “Harold’s sauce” applied atop the chicken pieces right before service and upon request.”
Angela McCreary-Raybon and her husband Chris owned a small chain in Chicago before moving to Dallas according to a CultureMap Dallas article. They say,
“What’s Cluckin’? — which yes, has both an apostrophe and a question mark — specializes in fried chicken, and that includes all the cuts, from wing to leg to livers and gizzards.
The restaurant comes from Angela McCreary-Raybon, who has experience in this realm. She and her husband Chris previously owned a small fried-chicken chain in Chicago called Chicago’s Chicken Coop, before moving to the Dallas area in 2014.
After landing in Dallas, they opened a Chicken Coop on Frankford Road in far north Dallas. When the lease came up in summer 2019, they decided to sell off their restaurants in Chicago and turn a new page in Dallas, Angela says.”
Their menu includes food they offered in their old chain as well as new items. Their signature item, the fried chicken, is marinated for 24 hours before cooking, and their way of preparing the chicken is what sets them apart.