When rumours first started to spread of a new fried-chicken joint heading to The Valley, word was we should expect a shipping container on James Street. Flippin’ The Bird’s concept originator Pete Jermyn confirms this was originally the case, but hurdles with development applications delayed the project in its early stages. Undeterred, Pete put the concept on ice and started searching for another suitable avenue after the shipping container proved to be unviable. The perfect opportunity soon presented itself when a cosy location on Ann Street became available, a mere stone’s throw from Happy Boy. Here Pete was able to install a takeaway counter that suited the express purpose of slinging perfectly cooked fried chicken in a variety of styles.
First things first – no reputable fried-chicken joint can hope to succeed without some high-quality chook to cook. Pete has done his due diligence in this regard, sourcing free-range chicken from Elgin Valley to form the foundation of his offering. The Flippin’ The Bird team are using the whole chicken for its menu, boned fresh on site and divided into various cuts – even the carcasses are utilised for broth and gravy. Upon your arrival, the first step is to select your style of heat from the choices of original country style, spicy southern, saucy Korean-style fried chicken or Portuguese chargrilled chicken. Following that, you can opt for a box meal filled with succulent pieces and sides, put your chicken in a salad, chomp on a fried-chicken burger, or go all in on a baller bucket or whole fried chicken. Once you’ve made your decision, supplement your choice with jalapeno poppers, haloumi fries, beer-battered pickles, apple slaw, sweet potato wedges and spicy chargrilled cobs of corn.
Craving a winner of a chicken dinner? Flippin’ The Bird is now frying. Check out the Stumble Guide for contact details and trading hours.