Our recipe might not come from an original grandma’s secret cookbook in Nashville, but it sure tastes like it.

You see, our CEO (Chicken-Eating Owner) discovered his love for the stuff while on holiday in the American South. The pungent, nose-tickling aroma; the juicy, batter-fried chicken smothered in tangy, decadent sauce between buns, pickles, and slaw with just the right amount of kick—it was love at first bite.

But back home in Sydney, there was none to be found. Sure, there was chicken—be it baked, boiled, broiled, braised, fried, grilled, roasted, or poached. But nothing like that fiery, zesty, knee-slappin’ heat from Tennessee.

So, he set to work on creating his own recipe. After months of frying, dicing, and spicing, he emerged from the kitchen in a crimson cloud of cayenne and paprika. In his hand was the ultimate fried chicken: perfectly crunchy on the outside, mouth-wateringly moist on the inside, slathered in a signature blend of spices and seasonings ranging from Original to F.M.U.F. “This,” he proclaimed, “is how fried chicken should be.”