Dine and Dish with reader Tim Bohn

(Credit: Kerry Leonard / Metromix)

Tim Bohn has a thing for chicken fingers.

"It's finger food. It's good, it's greasy," he said. "It's quick and simple."

Bohn, the assistant sports information director at Missouri State, has lived in Springfield for just shy of a year and is still navigating the food scene. "We have yet to find someplace we want to frequent that's not a chain," the Wisconsin-native said of his wife and his dining travails. They've been out, they've tried places but they have more or less been underwhelmed, especially when it comes to ethnic options. So the simple things (and getting them right), such as chicken fingers, have become all the more desirable.

"I was craving chicken fingers," he said of his first visit to Trolley's with his wife, "and they were exactly what I was wanting."

The Dish:

The Chicken Fingers and Fries meal falls under the Specialties section of Trolley's menu, sharing real estate with such ambitious-sounding dishes as Bourbon Glazed Salmon and Pollo Azteca. It's a pretty lofty perch for a meal most often found on a kids' menu. But Bohn is quick to defend this version as a meal that requires some special attention.

"[The flavor] ultimately comes from the seasoning," Bohn said. "There's a little extra kick to them." Of course, chicken fingers are only as good as the sundries into which you can dip them. "It's all in the sauces," he said of their real appeal -- the ranch, barbecue and honey mustard options. Bohn is a purist, prefering the fingers breaded but not too puffy, crunchy but not too messy, crispy without being dry. Trolley's, he said, nails 'em.

"I'm pretty picky when it comes to chicken fingers," he admitted, "but these are right on the money."

Verdict:

Surprisingly good. I don't ever think to order chicken fingers as an entree, enjoying them more often in some sort of fried food appetizer platter. But I do get why these are a "specialty item." The serving is four hefty pieces (more hands than fingers), breaded in a well-seasoned and delightfully crunchy coating. I don't know how they did it but they were not in the least bit greasy. The chicken inside was tender and perfectly cooked. The accompanying fries were also quite good -- sort of a plumper shoestring, generously sprinked with a mildly spicy seasoned salt. They also offer a french fry mix -- blending their standard fries with a sweet potato version coated with cinnamon and sugar. I opted for that while Bohn stayed with the standard choice. The dish also comes with a choice of an additional side -- Tim opted out, I got the tomato stuffed with what appeared to be spinach artichoke dip. Whatever. It was tasty.

Given the price, the portion and how tasty and hearty these puppies were, I look forward to getting them again.

Price: $8.50

Trolley's Downtown Bar and Grill: 107 Park Central East, (417)799-0309

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