EAT THE BIRD FOUNDER SHARES TOP MIND-BLOWING SECRETS FOR MAKING THEIR OUTRAGEOUS FRIED CHICKEN AT HOME

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(YOU WON’T BELIEVE NUMBER 3!)

Next level chicken sando

Fried chicken is serious business. Treat your meat with love and care and you’ll be knocking your high street faves out of the park. 

So crack out those air fryers for one last run and I’ll share with you my top five tips for making some golden pieces of fried gold in the comfort of your own kitchen. 

1. BRINE - dry or wet, doesn’t matter. Get that meat resting in a salty brine for up to 6 hours and lock in that moisture. 

2. CHICKEN SALT - the secret weapon. No seriously, we’re tight-lipped on this. For flavour that slaps your chops like a jealous lover, you’ve gotta get some salt up in this business at every stage. Stick it in your brine, and your flour, and dust it on afterward. 

3. GLUTEN FREE FLOUR - yep, that’s right. You read correctly. Our chicken is gluten-free because it’s the absolute best type of flour to make that signature crunch. 

4. CHOOSE THOSE BUNS WISELY - you need something that holds up all that sauce you slather on in a minute. Ours are made especially for us by Hobbs House bakery using wheat that’s regeneratively farmed and has a semi-sourdough, semi-brioche texture. 

5. SAUCY BUSINESS - stick to the 2 main rules of sauce. 1) Turn the flavour up and 2) make it slightly more acidic than you’d like normally have, it’ll cut through and lift that baby into the stratosphere. We make all of our sauces in-house. Each one is refined to perfectly take your sando and turn the flavour up to 11.

Strap yourselves in, you’re going to go on a journey to flavour town and craft one of our most popular burgers. 

First of all, clear some time. This is worth the wait mind. For the chicken, you’ll need: 

• 4 chicken breasts 

• 500ml water 

• 2 Tablespoons of salt 

• 500ml buttermilk 

• 250g gluten-free flour Oil spray 

Next

1. Boil water and add 1 tablespoon of salt and cool to make your brine. 

2. Butterfly your chicken breasts and pop them in your chilled brine and refrigerate for 6 hours. 

3. Take them out, drain off the water, and add in the buttermilk. 

4. Pop it back in the fridge for another 6 hours. 

5. Keep going, it’s worth it! 

Whilst the chicken is in the brine and buttermilk, make the Dirty Burger sauce and pickles. 

You’ll need; 

• Dirty Burger sauce 

• 250g Mayonnaise 

• 40g butter 

• 40ml pickle juice 

• 25ml ketchup 

• Teaspoon garlic powder 

• Tablespoon American mustard 

Next

1. boil butter to create a beurre noisette (brown butter), take off heat when the foam starts to brown 

2. emulsify the pickle brine into the beurre noisette 

3. stir in the dry ingredients 

4. mix the wet ingredients 

5. MAKE SURE YOU MIX THE MAYO IN BEFORE THE BUTTER/BRINE EMULSION SETS. if it sets, warm it back through gently before mixing mayo in 

• Pickles 

• 1 cucumber 

• Teaspoon of salt 

• 200ml cider vinegar 

• 40g light brown sugar 

• Pinch turmeric 

• 1/2 teaspoon mustard seed

•  Tablespoon of fresh dill, chopped 

Next

1. Slice your cucumber at an angle. Crinkle cutter if possible. 

2. Toss the cucumber slices in the salt and leave for an hour. 

3. Heat up the vinegar and add the sugar and spices. Stir whilst warming gently. 

4. Take off the heat and add the cucumber slices, squeezing off the excess water. 

5. Leave to cool at room temperature, then refrigerate. 

Chicken cont’d… 

1. Put your flour in a bowl with the extra salt. 

2. Take the chicken out of the fridge and out of the buttermilk and coat liberally with flour. 

3. Take it out of the flour and lay it on a rack for 10 minutes. It’ll help to get the flour to stick to the breast. 

4. Spray with rapeseed oil and pop each piece in the air fryer for ____ minutes at 170 degrees. 

At this stage, you might be thinking…

“This is bloody hard, I can’t be arsed with all this”. 

Because making food this good takes effort. Lock in that table online or order now, we’ll do the hard work so you don’t have to. 

eat the bird - outrageous fried chicken