{"id":82343,"date":"2019-10-30T12:18:45","date_gmt":"2019-10-30T17:18:45","guid":{"rendered":"https:\/\/news.medill.northwestern.edu\/chicago\/?p=82343"},"modified":"2019-11-01T09:44:24","modified_gmt":"2019-11-01T14:44:24","slug":"love-me-tendr-how-stephen-council-brought-fried-chicken-to-nu-campus-culture","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/love-me-tendr-how-stephen-council-brought-fried-chicken-to-nu-campus-culture\/","title":{"rendered":"Love me tendr: How Stephen Council brought fried chicken to NU campus culture"},"content":{"rendered":"

By Jake Holland<\/strong>
\nMedill Reports<\/em><\/p>\n

Stephen Council is no stranger to fried chicken. The 19-year-old Medill sophomore grew up in southern Virginia, where his father would sometimes make it, juice and grease dripping right off the bone. It wasn\u2019t until a cold December night last year, however, that Council toyed around with the idea of cooking up his own.<\/p>\n

He was studying for finals with his friend and Communication sophomore Erin Zhang, and it was approaching midnight in Northwestern\u2019s Main Library. They bemoaned the lack of late-night dining options \u2014 Fran\u2019s and Lisa\u2019s, sure, and Burger King off campus, but not much else.<\/p>\n

Rather than study, Council and Zhang hopped on a Google Doc and hammered out a business plan. In a couple of hours, they had everything \u2014 the concept, the name, the sauces. Later that month, the two went home and experimented with sauces and chicken styles. By the time the New Year rolled around, everything was set. tendr was born.<\/p>\n

\u201cWe bought that fryer for $30, and we\u2019ve probably fried $1,300 worth of chicken in it,\u201d Council says, smiling. \u201cIt was almost like we had to make it worth it. We thought, \u2018Why not do this?\u2019\u201d<\/p>\n

<\/p>\n

“The late nite chicken bite”<\/strong><\/p>\n

Council, dressed in dark blue jeans and a light gray hoodie, gestures around the stark white kitchen in the Shepard basement. He points to a small cupboard chock full of Target bags, a simple Hamilton Beach fryer, Styrofoam cups for the chicken, vegetable oils and all-purpose flour.<\/p>\n

Council, with a head of curly brown hair and bright blue eyes, stands 6-foot-3. Underneath his quiet demeanor, Council is a highly social college sophomore, an active player on Northwestern\u2019s ultimate Frisbee team and an editor at The Daily Northwestern.<\/p>\n

For tendr, he and Zhang \u2014\u00a0who both have a work study job in The Daily\u2019s business office \u2014 buy ingredients in bulk from Sam\u2019s Club. The last time they cooked, in late September, they bought 20 pounds of boneless chicken breast, family-size spice bottles and buttermilk.<\/p>\n

Council estimates they made $300 in total sales, their largest night yet.<\/p>\n

\u201cIt was crazy that we had gotten to a place where we had 15 people waiting in line at one point,\u201d he says. \u201cAt the beginning, it was just me and my friends in a basement.\u201d<\/p>\n

tendr sells chicken sandwiches for $3 and \u201ctender nuggets\u201d \u2014 pieces of juicy chicken that are bigger than an average nugget but not quite as thick as a tender \u2014 for $5. Council says because they marinate their chicken for 24 hours and because it\u2019s consumed right out of the fryer, it tastes a lot fresher than what someone could find at a fast food joint.<\/p>\n

The sandwich, which they added to the menu in April, consists of a bigger piece of chicken and pickles sandwiched in a soft, mildly sweet Hawaiian roll. Yum yum sauce, a Japanese steakhouse staple made from mayonnaise and tomato paste, rounds it out and is a fan-favorite dipping sauce for the tender nuggets, too.<\/p>\n

From southern Virginia to the North Shore<\/strong><\/p>\n

Council, the youngest of two, grew up in Williamsburg, Virginia (population: 15,000), home to the College of William & Mary. His British mother teaches English at the college, and his American father works as a therapist.<\/p>\n

In Williamsburg, colonial estates stand beside modern suburban homes, and kids from middle-class families learn alongside low-income students. Council, who describes his upbringing as middle class, got good grades and excelled on his school\u2019s soccer team. When it was time to apply to college, he was drawn to Northwestern\u2019s strong journalism and economics programs.<\/p>\n

\u201cMy town was very small, and I feel like a lot of my values are oriented around kindness, which I felt there was a lot of growing up,\u201d Council says. \u201cBut I wanted to get away from Virginia, to experience something else.\u201d<\/p>\n

\u201cSo many people show up for him\u201d<\/strong><\/p>\n

James Pollard, Council\u2019s roommate this year, says at first he thought the fried chicken business was \u201cjust this goofy thing\u201d that might or might not happen. Now, Council and Zhang experiment with different sauces, including a Chick-fil-A imitation. Council, who made fried Oreos and funnel cake for his family in high school, says he\u2019s open to adding them to the menu, but plans to stick mostly to fried chicken.<\/p>\n

He doesn\u2019t have any grand ambitions to expand to other campuses like coffee startup BrewBike has done. Council and Zhang have agreed they\u2019ll stop frying by graduation \u2014 to them, it\u2019s more of a hobby than a long-term business venture \u2014 and they don\u2019t plan to sell the business to anyone else.<\/p>\n

\u201cWe always take a few weeks between sales because it\u2019s pretty exhausting,\u201d Council says. \u201cBut it\u2019s really fun to know that we can make delicious chicken and that people enjoy the product.\u201d<\/p>\n

Pollard says he saw all types of Northwestern students \u2014 freshmen from Council\u2019s orientation group, members of the Ultimate team, total strangers \u2014 lined up last month for chicken.<\/p>\n

\u201cIt speaks to the way people see Stephen, that there\u2019s so many people that show up for him,\u201d Pollard says. \u201cI don\u2019t think tendr would be what it is if it weren\u2019t him and Erin behind it.\u201d<\/p>\n

Photo at top: Erin Zhang (left) and Stephen Council (right) cook fried chicken in the Shepard basement. Council, a southern Virginia native, launched tendr with Zhang in the winter of his freshman year. (Photo courtesy of Jesse Zhou)<\/div>\n","protected":false},"excerpt":{"rendered":"

By Jake Holland Medill Reports Stephen Council is no stranger to fried chicken. The 19-year-old Medill sophomore grew up in southern Virginia, where his father would sometimes make it, juice and grease dripping right off the bone. It wasn\u2019t until a cold December night last year, however, that Council toyed around with the idea of […]<\/p>\n","protected":false},"author":603,"featured_media":82355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4780],"tags":[],"class_list":["post-82343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2019"],"yoast_head":"\nLove me tendr: How Stephen Council brought fried chicken to NU campus culture - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/love-me-tendr-how-stephen-council-brought-fried-chicken-to-nu-campus-culture\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Love me tendr: How Stephen Council brought fried chicken to NU campus culture - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Jake Holland Medill Reports Stephen Council is no stranger to fried chicken. 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