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First, we brine the bird with a mix of salt’s spices, garlic and herbs. These ingredients, when blended together, flavour the meat with a delicious fresh taste and allows for maximum juiciness.

Secondly, we air dry the chicken in a cool room for 24 hours. This process allows the skin to adhere to the meat which creates a succulent crispy combination with every bite.

Thirdly, we coat the chicken in our secret seasoned flour mix, dip the bird in a creamy buttermilk bath and repeat for double satisfaction.

In the final step, we cook the bird perfectly to enhance its mouth-watering, flavourful texture whilst crisping its salty skin to a beautiful golden crunch.

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