Mother Clucker
Fried chicken sandwiches with attitude. Brined, buttermilked, double-dredged, and dangerously good.
Dietary options
Signature offerings
Reviews (2)
About Mother Clucker
Our chicken goes through a three-day process before it hits the fryer. Day one: brined in salt and spice water. Day two: buttermilked overnight. Day three: double-dredged in seasoned flour and fried at exactly 170°C until the coating is shattering-crispy and the inside is juicy enough to run down your arm. It goes in a brioche bun with pickled cabbage, ranch, and hot sauce. That's the classic. The Nashville Hot version adds cayenne oil and pickles. The Korean version gets gochujang mayo and pickled daikon. We're not subtle, we're not healthy, and we're not sorry.
This listing hasn't been confirmed by the business yet. You can still enquire — we'll invite them to reply.