His mother’s knack for baking even helps provide some of the various cakes and deep fried pies sold in the restaurant. Shunnarah describes his father and mother as great cooks when he was growing up. His cooks have been with him for almost a decade and know everything should be cooked how Shunnarah likes it.
Having a love for food is like second nature for Shunnarah. “Otherwise the chicken tenders and Philly cheese steak hoagies are the best choice.” “If you’re looking for something on the healthy side, I’d definitely go with the chicken kabob special,” Shunnarah said. It shows through his passionate gleam as he tells first timers what to order. Shunnarah is proud of his freestanding restaurant on Green Springs, which was originally located next door to Chop Suey Inn. He even said he lost about 25 pounds during these exciting opening weeks. With people coming in and out of the doors constantly those first two weeks, the staff hardly got any sleep. Shunnarah remembers the restaurant really taking off as soon as the doors opened. “The restaurant is fast casual and everything is flavored,” Shunnarah said. In a 2009 competition with various local eateries, The Birmingham News awarded the restaurant “Favorite Chicken Tenders.”Īlthough the Baskits offers breakfast and dinner, lunch makes up about 45 percent of their sales, with the chicken tenders being their number one seller.
I ate at numerous fried chicken restaurants and knew I could come up with a way to make them better,” owner Paul Shunnarah said.Īfter spending endless hours in the kitchen, Shunnarah was finally able to satisfy his taste buds with the perfect marinade and sauce. “I was never satisfied with chicken tenders at other restaurants. With its distinct homemade batter and fresh sauce, the fried chicken tenders at the Baskits are unlike any others. The Baskits’ signature chicken fingers, which can be ordered with a side salad in place of fries.
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