A pal who knows that chicken is the main protein I eat nowadays told me about this relatively new fried chicken place in mid-city. I was intrigued by the moniker, Mild Sauce, so I figured I’d go check it out for myself.
I had explored the menu on-line, and was happy that it’s mainly just fried chicken, so I didn’t have to make many decisions. After I saw their fare list, I was craving it, so I just went there spur-of-the-moment and picked-up the food to eat at home. But, as I was watching it be cooked, it was calling my name. So before they packed it all up for me, I just had to sit down at one of the bright red tables, and eat some fried shrimp and fries right away. And they were perfect!
As for the menu, as I said, it’s mainly fried chicken, in every iteration imaginable—the various pieces alone, as combos with sides, or in family-sized buckets. There’s also catfish, whitefish, and shrimp. But I do have to warn you that everything is fried, even the okra side dish. So you have to be a fan of that preparation to eat here. (Mild Sauce came here from Chicago, which has a very different culinary sensibility from Los Angeles, where fried foods are often eschewed. But when you’re jonesing for fried chicken, this place will do you right!)
And the taste of Mild Sauce’s chicken, especially the breast and thighs, is delicious! The breading is very well-spiced. And they cook it up fresh right in front of you, so it’s not sitting in oil. (For some reason, they put a slice of wheat bread in the bottom of the to-go box, so perhaps that soaks up the grease, as well, if there’s any to begin with.)
I really also enjoyed the nice-size shrimp, and the fresh-tasting cole slaw. Here’s my tip for the fries: request them well-done and you’ll be very happy.
I was a tad disappointed that I didn’t actually get the entire Mild Sauce experience because I went there late in the afternoon, so they told me that the trio of desserts my mouth was watering for, and the special East Coast juices, were all gone by then. So, if you’re interested in those, I suggest you go early.
But since the name is Mild Sauce, I can only assume that the big deal about this place is…the sauce! Ken, the owner, says that you should have the sauce on absolutely everything! I don’t like my fried chicken to be wet, so instead, I used it as a dipping sauce for the fries and shrimp. The chicken is so tasty by itself that it doesn’t need any help. The hot sauce is way too hot for my wimpy self, but the mild sauce is perfect! (And, I had some leftover, so when I made my now-famous casserole a couple of days later, I added this sauce to it, and it provided just the right kick. So I hope they sell it in bottles soon.) [Note: If you want to make it yourself, here’s my casserole recipe: itsnotaboutme.tv/news/recipe-karens-kasserole-recipe.]
On some non-food notes, I noticed hand sanitizer on all the tables at Mild Sauce, which I really appreciate because chicken and sauce can become a messy proposition! That’s a great idea on their part.
And they were playing really good music the whole time I was waiting for my food. Between the music, fans, and just general ambient din, this is not a location to have a deep conversation. But if you’re looking for the perfect public place to break-up with someone, this just might be exactly where you should go! And you’ll be feeding them some delish dish to remember you by!
Mild Sauce 8500 W Olympic Blvd. 310-652-3310 www.mildsaucela.com