About this Business
From Our Editors
At Leroy's, "What's shakin'?" is an important question. And most of the time, the answer is chicken, which proprietor Stephen Hightower shakes with flour to prep his famous fried-chicken platters. More than a classic comfort food, these meals are an homage: Hightower named the restaurant for his grandfather, Leroy, who put himself through LSU by working on the campus chicken farm. Inspired by his grandfather's lifelong work ethic and his own love of cooking, Hightower has worked to make Leroy's one of Baton Rouge's most distinctive eateries.
Here's a rundown of what exactly is shakin' at Leroy's, starting with that chicken.
Shaked chicken: This is what Hightower actually calls his seasoned fried chicken. Others, however, just call it a big meal—_The Advocate_ reported that Leroy's served up "the largest chicken wing we have ever seen." If that's not enough for you, keep in mind that all the shaked-chicken platters come with a least one Southern side and one cornbread muffin.
Barbecued wings: These get their spice not from hot sauce, but from the cinnamon-infused flavor of Fireball whiskey.
Cocktails: Behind the bar, mixologists rattle shakers of everything from spiked lemonade—made with your choice of whiskey—to a bloody mary featuring house-infused vodka.
Beer shakes: These alcoholic floats come in nine inventive flavors, including the Orange Tickle: Blue Moon, orange sherbet, vanilla ice cream, and whipped cream.