Golden. Crunchy. Fried fresh all day.

We're having our pieces measured so we can post exact numbers here. Until then, as a general guide, a fried chicken piece is roughly 150 to 400 kcal depending on the part and size. Breast and thigh are the largest pieces; the wing is the smallest.

The wing is the smallest piece. Taking off the skin cuts the fat a lot, though you lose the crunch.

No. The coating is made with wheat flour, and everything shares the same fryer.

Please ask us at the stall before you order and we'll tell you exactly what's in it. We'd rather answer you directly than guess on a website.

Our coating contains wheat. Ask us about anything else before ordering. Because all pieces share one fryer, we can't guarantee there's no cross-contact.

Yes. Every piece is fried until it's cooked through to the bone, then goes onto the tray.

We fry in batches throughout the day, so the tray keeps getting refilled with fresh pieces instead of reheating old ones.

Eat within 2 hours at room temperature. Put leftovers in a covered container in the fridge and finish them within 3 days. Let them sit out 10 minutes before reheating. Avoid the microwave alone: it makes the crust soggy.