THIRSTY BIRD

Why? The fried chicken here is tender beyond belief, and the dry, crackling coating is just right. It’s not free range, but it is RSPCA-approved

Rating:

Thirsty Bird is more of a takeaway than a restaurant (those stools are superun-comfortable) but this food is so messy, you want to eat it in private. Trust us. It’s from the guys behind Mr Crackles on Oxford Street, so these folks know how to do late-night food. And boy, do they know how to fry a chicken. The coating is plentiful and crisp without being greasy, and the meat is tender and juicy. It’s tenderness that only comes from meat that has spent a good, long sabbatical in brine (24 hours followed by an air-dry for a further 24 hours before battering, to be precise). We’d go as far to say this is better than Belle’s. Try the meal deal – when we visit it was two pieces of fried chicken with some pickles, one side and one sauce. The side of mash and gravy is pure comfort fare, smooth potato topped with chicken-rich gravy and little shards of chicken crackling (ie skin), which are sadly a little soggy by the time they get to us. Why is mac and cheese so perfect with fried chicken? Here it’s spiked with bacon and topped with crisp breadcrumbs, it’s faintly cheesy and the sauce is nice and loose. The ’slaw is a strong competitor: with super-finely sliced cabbage and Spanish onions in a silky buttermilk dressing, this ain’t just for the healthies. If that’s not for you, there are always waffle fries. Try the house-made roast chilli sauce to go with – it’s fiery and not too sweet. Don’t bother with the Yankee burger – although the grilled chicken is oh-so-tender, there is just way too much mayo. Stick with the deep-fried chook instead. This place is cheap as. A whole chicken jointed into eight pieces, with two sauces and pickles is $25 the night we’re in. 2-14 Bayswater Rd, Potts Point 2011. 02 8937 4672. Tue-Thu 5.30-11pm; Fri, Sat 5.30pm-late; Sun 5.30-11pm.