How Sunbird Chicken started
A pressure fryer, a folding table and a parking lot on 7th Avenue. Sunbird Chicken started in 2019 as a weekend pop-up selling one sandwich. By the second summer the line was out to the sidewalk in 110 degree heat, so we took the lease next door.
We still brine every breast the night before, still mix the dredge in the same steel tub, and still argue about whether the spicy should go hotter. It should not. If you want hotter, ask and we will.
What we insist on
- Whole chicken breasts, never formed or pressed
- 12 hours in buttermilk and pickle brine, a double dredge by hand
- Fresh oil every morning, fryers kept at 325
- Buns buttered and toasted on the flat top for every sandwich
Who cooks
A crew of eight on a Friday night. Three on fryers, one on the flat top, two on the line, two at the counter and the pickup shelf. Average sandwich time, four minutes.
Good to know
How hot is Hot?
Medium is a warm glow. Hot makes your lip tingle. Extra hot is cayenne, árbol and habanero and it stays with you. Start one below where you think you are.
Can I order ahead?
Yes. Order at your desk, pick a time, and the bag is on the pickup shelf with your name on it when you walk in.
Is anything gluten-free?
The grilled chicken sandwich on a lettuce wrap, the salad without croutons, the fries and the shakes. The fryers share oil with breaded items.
Is there a drive-through?
No. There is a pickup window on the north side of the building that works the same way, with a parking spot in front of it.