Craggy crust. Juicy center.

The Fried Chicken Club

Get the crunch without losing the chicken. Bone-in classics, tenders, sandwiches, air-fryer alternatives, and globally inspired crusts with temperature guidance that works.
Tonight's orderFC-1105

Where should the crunch come from?

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Set Taste

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Strong first choices

Three things that matter

Cook the category, not just the card.

Season before breading

A brine or seasoned marinade carries flavor into the meat instead of leaving all the seasoning on the crust.

Build rough edges

A little wet marinade worked into the flour creates the flakes and crags that fry into extra crunch.

Recover the oil

Fry in batches and let the oil return to temperature so the coating crisps instead of absorbing fat.

Keep going

Put it on the table.

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