Look at the bottom of any page on this site and you will find the same promise: hand-breaded, fried to order. It is easy to skim past. It is also the hardest promise on the menu to keep, because each half of it costs the kitchen something a shortcut would give back.
So here is the plain version of what they mean.
Hand-breaded means a person does it
Four of our menu categories carry the same line, and it is worth reading rather than skimming:
Experience the artisanal touch of our hand-breaded creations, where each morsel is lovingly coated in a crispy, flavorful crust for an elevated dining experience.
Strip the adjectives and the operative word is hand. Breading applied by hand is breading applied one piece at a time. It cannot be uniform, and it is not supposed to be — the ridges and craggy edges that catch sauce are exactly the thing a machine would press flat.
That is the tell, and it works in reverse too. If every piece in a box looks like every other piece, something other than a person's hands put the coating on.
Fried to order means the clock starts when you do
The other half of the phrase is a scheduling commitment. Fried to order means nothing is already fried and waiting under a lamp when you walk in. Your order starts the fryer.
The honest consequence is that you wait a few minutes longer than you would somewhere that cooks to a forecast. The compensation is that the crust is at its best exactly once — in the first minutes after it comes out — and that is the window you are being handed.
Portion size is part of the same arithmetic. Our fried chicken is sold in 2, 4, 8 and 12-piece boxes; the tenders in 3, 5, 7 and 12; the party wings in 5, 8, 12 and 16. A 16-piece is not a 5-piece with more in the box. It is more fryer time. If you are feeding a room, put the order in before you are hungry rather than after — the locations page has an ordering link for every store that has one.
Allergen detail lives on the nutrition and allergens page.
And on the burger side, "smashed" is the same kind of word
A smashed burger is a ball of beef pressed hard onto a hot surface so it spreads and crusts where it makes contact. Like hand-breading, it is a technique named after the physical act, which is why our sizes are named the way they are: Single Smash, Double Smash, Triple Smash, Quadruple Smash. The name tells you how many times the thing in the title happened.
Six burgers use it, including the Pea Protein, which runs a plant-based patty through the same treatment alongside melted American cheese, crisp lettuce, ripe tomato, pickles, and signature smashed sauce. Whether you prefer the grilled onions and jalapeños on the Oklahoma Smashed, the sautéed mushrooms on the Mushroom Meltdown, or the fried egg and onion strings on the Farm House, that flat-top press happens to order on hot steel for every single ticket.
Why sides and sauces match that pace
When proteins are cooked fresh rather than scooped from holding pans, the rest of the tray has to carry its own weight. Lattice Waffle Fries, Pickle Bombs, Mac & Cheese, Mashed Potatoes, Corn Bread, and round Belgian Waffles give each box structure, starch, or briny acid right beside the crust. Seven house dipping sauces—Signature Sauce, Hot Honey, Garlic Parmesan, Garlic Pepper, Honey Mustard, BBQ Sauce, and Yellow Mustard—are portioned in cups so the coating you waited a few extra minutes for stays crisp all the way home.
Where to start
- The full menu — explore every sandwich, burger, chicken box, side, shake, and mojito with studio photos of each item.
- Find a location — growing across the United States and Australia, with neighborhood dining rooms and online pickup links.
- Browse by city if you want to see what is near a particular neighborhood, or Start Your Order when you are ready to eat.