Thirsty Bird comes from the guys behind Mr Crackles on Oxford Street, so these folks know how to do late night food. And boy, do they know how to fry a chicken. The coating is plentiful, dry and crisp without being greasy, and the chicken meat within is tender and juicy. It's tenderness that only comes from meat that's spent a good, long sabbatical in brine (24-hours followed by an air-dry for a further 24-hours before battering, to be precise).
It’s official. Sydney is obsessed with fried chicken. Are we in the American Deep South? No. Are we surround by the sky scrapers of Seoul? Not really. Does that matter? Maybe. Are we doing it anyway? You’re damn right we are: this is deep-fried poultry for crying out loud, and we’re all about it. Here are our favourite joints in town right now, doing chicken right.
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