ONE BIRD. TWO WAYS.

Fried 'til it crackles, or slow-spun on the rotisserie 'til it drips. Why choose? Get both, you legend.

Half fried, half rotisserie chicken — one bird, two ways
FRIED
ROTISSERIE
WINGING IT
FRY HARD
BIRD ON FIRE
BUCKET LIST
DIP HAPPENS

ONE BIRD. TWO WAYS.

THE FRIED WAY

Double-dredged in our secret 11-spice batter, fried to a shattering golden crunch. Loud food. Zero apologies.

THE ROTISSERIE WAY

Marinated overnight, spun low and slow over open flame 'til it's blistered, bronzed and falling off the bone. Smooth operator.

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