July 17, 2026

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The Chicken Tender Gets an Island Makeover

From a Cornell University laboratory to a laid-back shack in Venice, we follow the unlikely journey of one of America’s favorite fried foods.

A university research lab is an unlikely place for a chicken story to start. But this is where we begin. It’s a long route from Ithaca, New York to Venice, Florida, but food stories sometimes take the oddest turns…

Let’s have a show of hands. How many of you out there in our studio audience know the name Robert C. Baker? I see one hand in the back row. If you’re that person, you deserve some sort of prize! 🏆

For the rest of you (and me included), Dr. Baker is the “inventor” of the chicken nugget. No, Ronald McDonald is not the originator. I’m guessing some of you, maybe, thought that was true… Be honest. 😄

AND – he did this “inventing” in a laboratory at Cornell University. Seems like a most unlikely place for chicken experimentation. But I guess it has to happen somewhere.

I think this is the perfect time to have a look at the evolution of boneless fried chicken treats. We’ve put together a little timeline just for you!

➡️ IF YOU’D LIKE THE LARGER VERSION, CLICK HERE

I’m guessing by now you may be asking yourself, “Did I really come here for a lesson in poultry progression?” The answer is probably not. But hey, you can come away from this saying you learned a little something! 🧑‍🏫

Let’s get to why we are really here today. There’s a new place down on Venice Island that is taking the humble chicken tender and attempting to break it out of its shell. We are talking about the Island Chick-N-Shack! 🐣

The Island Chick-N-Shack is a decidedly casual affair. And I do mean casual.

The seating is all outdoors. And all wooden!

I actually LOVE this. It’s very “Florida.” But more than that, it has a super nostalgic, drive-in diner kind of feel to it. Even though it’s new, it feels like it’s been around forever. That’s a good thing!

📝 Some of you long-timers may remember this as the site of the Pioneer Market. And even before that, an A&W Root Beer stand.

As you would expect from a place like this, there’s no table service. But ordering here could not be any easier. Here’s the process:

Then:

It’s pretty much that simple.

📝 Kaia took our order today, and she could not possibly have been any nicer or more accommodating. As you would imagine, I asked A LOT of chicken-related questions! 😆

On my adventures to South Sarasota County, I usually have some ride-along guests. Today was no exception. Both Kyle and Chad (you may remember them from the Suncoast Café) were with me on my chicken campaign. Kyle, in particular, has an insatiable craving for all things chicken. He is the perfect ride-along on this adventure!

🐔 Time To Dig In!

Chad figures, “Go Big or Go Home.” He decides he’s all in for the Yard Bird (Waffle fries topped with chopped chicken tenders, drizzled with cheese sauce, BBQ sauce, sour cream & jalapeños).

This crazy creation is a load! It’s BIG. The best way to describe this is chicken tender nachos. The waffle fries sub for the tortilla chips. It’s a wild mashup of flavors and surprisingly good!

🥪 Sandwich Time!

Kyle and I both go for the handheld here. He picks the Hot Honey (Chicken tenders, hot honey, pickles on a toasted bun). I went with the Original Twist (Chicken tenders, coleslaw, pickles on a toasted bun). They’re very similar. One thing to keep in mind here is that everything at the Island Chick-N-Shack is “tender-centric.” There is no getting around the theme.

Eating this was a little messy (good thing we’re outside!). But a lot of delicious things require more than one napkin. The coleslaw was a nice, crunchy change of texture from the tenders. The pickles gave it a little zip.

Mine was topped with the Chick-N-Nooga Sauce. It’s hard to precisely describe the flavor of this sauce with everything else going on here, but it would have been missing something without it. Make sense?? 🤔

📝 The owners, Bruce and Heidi Smith, moved here from Chattanooga, Tennessee. So, I’m guessing the sauce is a little tip of the hat to their former hometown.

🍟 The fries are waffle-style. And they were perfectly cooked. They’re just not my favorite fry variety, but that’s personal preference more than anything. If you ARE a waffle-fry lover, these will definitely hit the spot. They did hold up great in the Yard Bird!

They serve cane sugar sodas. So, if you’re a pop drinker, you will love these! Just a whole world better than their high-fructose corn syrup cousins.

🔚 Let’s Wrap It Up! Want a casual, relaxing outdoor lunch? Are you in South Sarasota County? If you said YES, then you’ll want to add the Island Chick-N-Shack to your “Places to Try” list, if you have one. (If you don’t, why not?). $15 for a sandwich with fries and a drink is a pretty good lunch deal in 2026. If you’re a “tender” person, then this place is a home run for you!

1️⃣ One Final Island Chick-N Observation. It just amazes me how a place like this can exist in a world brimming with Chick-fil-As. It is the antithesis of that type of restaurant. Yes, they essentially serve the same category of food. But in an entirely different manner and with a completely different feel. Planets apart. 🌎

🅱️ BONUS! – Directly next door to the Island Chick-N-Shack is Papa’s Meat Market & Prepared Food. It’s a nice little family-owned butcher shop.

When you’re done with your lunch, you can stop next door and pick up a little something for the grill for dinner.

Island Chick-N-Shack: 312 S. Tamiami Trl., Venice, FL
Hours: Mon-Sat, 11AM to 3PM – WEBSITE HERE
Menu: FULL ISLAND CHICK-N-SHACK MENU HERE

📝 END NOTES –

(a) Robert C. Baker was no run-of-the-mill food inventor. Nope. He is an inductee in the American Poultry Hall of Fame! Yes, I did not know such a thing existed either. Back in the 1950s, poultry was so popular that there were a bunch of publications that covered the industry. Has anyone out there ever had a subscription to The Poultry Tribune or Everybody’s Poultry Magazine??

(b) They are currently open only for lunch. But I suspect that will change. Venice High is almost directly across the street from the restaurant. I can’t imagine they won’t want to serve piles of tenders to kids getting out of school or going to a sporting event.

(c) This is a family-owned and operated business. Folks on social media are constantly moaning that these kinds of places are disappearing and being replaced with chains. Here’s your chance: Go there and support them. We need more of these around the area.

~ LH

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📌 ODDS & ENDS

🍽️ A Tasty Price. Take your pick of a two-course lunch/brunch for $25. Or a three-course dinner priced at $35 or $45. Yes, it’s the 2026 edition of Taste of the Ranch! It runs from July 18 to August 1. Fifteen LWR restaurants are ready to wow you with some tasty prix fixe menus. This foodie event is spread across two town centers: Main Street and Waterside – MORE INFO HERE

🧹 A Little Housekeeping. We’re going to be taking a little break to get things tidied up around DS HQ for the next couple of weeks. We’ll be back in your inbox on Friday, August 7. Until then, if you find a new place to dine, drop us a line. If you have a question, drop us a line, and if you just want to wave at us, well, you know… 👋

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🗓️ SARASOTA FOOD INFO🗓️

Here is some local food information that we think you might find interesting. We’ve provided you with a link to more info.

📖 BUY A COPY OF OUR 2026 SARASOTA DINING BOOK! – ORDER HERE 📖

📋 MENU OF THE MONTH!! – Happy Hams & Clams – MENU HERE!

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