The Hen House

ÇA C’EST BON

Sister duo makes Louisiana-style chicken in Lake Highlands

HEN HOUSE LOUISIANA FRIED CHICKEN IS KNOWN FOR ITS JUICY, MOIST CHICKEN SEA-

SONED WITH HOMEMADE CAJUN SPICES, as well as its fresh-out-of-the-oven rolls and sides.

How is it possible, then, that sisters and owners Kuysim Chan, who is known as Sim, and Kuyly Chan have never even been to Louisiana?

Sim was introduced to Cajun-inspired food when she worked at a Louisiana Famous Fried Chicken in Los Angeles. In 2009, she moved to Dallas, where she owned and operated Super Discount Liquor. But she missed chicken and seafood, so she started working at a Cajun restaurant again — this time in Dallas — all the while working up her own fried chicken and Cajun recipes so she could open her own restaurant. “I was curious. I wanted to know what was going in my food so I wanted to make it myself,” Sim says. In 2015, she started Hen House on Skillman Street, across from Royal Lane and next to Tom Thumb. Two years later, Kuyly moved from Cambodia to Dallas. “I wanted to help out my sister while my children get to live in a better country. Every day, Hen House became busier, and Sim needed my help,” Kuyly says. “It’s much harder here in terms of the work, but it is much happier here. It’s more work, but coming here meant more happiness and success in our business.” All sorts of Lousiana dishes — gumbo, fried okra, dirty rice, red beans and rice, Cajun fries, catfish, shrimp and, of course, fried chicken legs, breasts and thighs — fill out the Hen House menu. Other sides include mashed potatoes, coleslaw and potato salad. The restaurant also offers chicken tenders, hot crispy wings and hot barbecue wings. “We feel like we have done something right, something good, because our customers always come back. We offer people real good food with Kuyly Chan, left, and Kuysim Chan, right, have been working together for over five years at The Hen House. freshness and quality. We enjoy the chicken ourselves and take it home to eat,” Kuyly says. “What makes our chicken different is that you can still save it and eat it for later. The leftovers can become lunch for tomorrow and still be good. That’s why customers come back, and they will buy things in bulk at Hen House.” After years of trial and error, the sisters say they’ve perfected their own original Cajun seasoning. The secret formula is in the made-from-scratch gumbo, red beans and rice, coleslaw

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Red beans and rice, fries, coleslaw, fried chicken and rolls.

and fried okra.

“The seasoning has taken us years to perfect, and it is one of the things we can look back on and be proud of,” Kuyly says.

The menu also includes all-natural, made-in-house slushies and specialty drinks such as strawberry lemonade and pineapple lemonade.

“When you have your own business, you can buy your own supplies instead of waiting for a boss to buy everything. The more you make things in-house, the less you have to buy from other sources,” Kuyly says.

The sisters say they’ve learned Cajun cooking by listening to suggestions. Many of their customers are native to the culture of Louisiana, Creole and Cajun food. “I like to listen to people. If they tell me to add this ingredient or add that, it gives me an idea. It gives me creativity,” Sim says. “I like changing the flavor to adjust to what works and what doesn’t work.” Kayla Glover, a Hen House regular, says she can’t stop coming back. “I’m from Louisiana, and Hen House meets the standards of Louisiana Cajun food. Their food is really fresh, and there is good customer service. They’re really sweet people,” Glover says. “Most people can’t even cook chicken breast right, because it ends up being too dry. But Hen House is so good, and they always get it just right. I drive about an hour just to get here sometimes. It is well worth it.” Hen House’s combination meals, which come with a small side and a drink, range from $7 to $12. Bucket packs range from $13 to $36. Shrimp, fish and chicken can be mixed in combos ranging from $12 to $27. Sim says she enjoys the freedom and flexibility owning a restaurant provides. “I don’t like having to ask a boss if I can leave early to pick up my kids. With owning my own business, I can let Kuyly take over while I take a break and pick up my kids from school.” Sometimes, it’s vice versa — Kuyly leaves to take care of her daughter while Sim works at Hen House. Sim has a 13-year-old son, and Kuyly has a 16-year-old daughter. The teenagers help their moms when the restaurant gets busy and at peak hours. Both Sim and Kuyly say having their teenagers around is helping their kids to build valuable habits and skills. “Working with us will train him to become a businessman and teach him how hard his mother and I work,” Kuyly says.

Most important, it keeps them close to their parents.

On Sundays, the restaurant is closed because the sisters want to spend the day in church service and with their loved ones.

“I want to be a better person from day-to-day, and I want to lead my kid to be a good person for the future,” Kuyly says. “When you take care of yourself, you can take care of the business and other customers better too.”

Hen House Louisiana Fried Chicken, 8692 Skillman St., 469.930.8099, henhouselouisianafriedchicken.com