These are our love letters to the south, written in flavor

From our heirloom buttermilk marinade, to our juicy California free-range birds, and our proprietary “stay crispy” batter, we take great pride in crafting our recipes and sourcing sustainably. That's the Southern in us, and so is our devotion to cooking with soul. We pickle and brine, smoke with hickory, and make our sauces from scratch. We don’t use freezers or heat lamps, and most importantly, we fry our chicken to order—that’s the right way to do it.



la magazine

Why Los Angeles Fell Head Over Heels for the Fried Chicken Sandwich

la times

Four great L.A. fried chicken restaurants to try now

la weekly

Follow the Chicken Feet to Corporation Food Hall

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