In operation at the same north Houston location since 1946, Barbecue Inn’s fryers trump its barbecue pits. A throwback to the 1960s, the homey, inviting space offers counter seating, or you can take a seat in one of the candy apple-red leatherette booths at the family-run establishment. The waitresses, young and old, briskly take your order, informing you that if you order the fried chicken, it will take 25-30 minutes to prepare. This notice is also on the menu and posted on the walls. A classic iceberg salad is served to help pass the time. Once delivered, the half-chicken is presented with a greaseless, cocoa-hued crust that flakes off, revealing flawlessly seasoned meat beneath that is moist and juicy. The lines can be long at Barbecue Inn, especially on the weekends, but the wait is worth it. They also serve very good barbecue; try the tender, fall-off-the-bone, St. Louis-style pork ribs.