By Amy L. Schubert Food Writer Published Sep 15, 2007 at 8:40 AM

Alex loves the Chicken Man.

For the of us who are a bit older than 5, the Chicken Man is more accurately known as the delivery person on any given evening from Gold Rush Chicken, 3500 S. Howell Ave.

Yes, I know, health-wise, Chicken Man is probably a mere half step from my lamented fast food chains, but Alex loves it, and so do Scott and Nick, and after an experimental evening in the kitchen last fall with me, a large cut-up chicken, a ruined apron, a tremendous headache and a grease streaked face, I caved for good.

Fried chicken is not a dish I care to make at home from scratch, and even though Paula Dean claims all you have to do is toss the chicken from paper bag to hot grease filled pan and voilà!  I found it to be much easier to dial-up Chicken Man.

Besides, Gold Rush on Howell does a darn good fried chicken, not greasy, and enough fries to placate a salty craving but not leave you with that icky overstuffed sluggish feeling that usually comes with encapsulated grease-filled potatoes.  In under an hour, it beats my endeavors by a good 90 minutes. 

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to