Fire Birds Fried Chicken Sandwich

Is It Possible to Recreate Fire Birds? Fire Birds, a restaurant in San Diego, closed its doors in December 2021. Shortly after, I attempted to recreate it by using recipes from two of my favorite chefs - Gimme Some Oven and Joshua Weissman. Here is the outcome -

Left is theirs, right is mine

Ingredients

Cajun Seasoning (make it extra spicy) (Gimme Some Oven)

• 3 tbsp paprika (I prefer smoked paprika)

• 2 tbsp fine kosher salt

• 2 tbsp garlic powder

• 2 tbsp cayenne

• 1 tbsp ground black pepper

• 1 tbsp ground white pepper

• 1 tbsp onion powder

• 1 tbsp dried oregano

• 1/2 tbsp dried thyme

  
  

Cajun-style Fire Sauce (Derek)

• 1/3 cup mayo

• 1-2 tbsp Cajun seasoning

• 2 tbsp Franks wing sauce

• Lemon juice to taste

• 1-2 tbsp filtered water

Steps

1. Mix in a bowl and chill until ready to use

   
   

Cajun-style Coleslaw (Derek & Joshua Weissman)

• ½ cup Cajun-style Fire Sauce

• ¼ cup buttermilk

• 1 bunch chives thinly sliced

• 1 clove grated garlic

• ¼ cup chopped pickled onions

• Juice and zest of 1 lemon

• ½ head green cabbage, thinly sliced

• 2 carrots, grated

• 2 dill pickles, grated

Steps

1. Add everything except the cabbage in a bowl. Then mix in cabbage, and season with S&P

Pickles (Joshua Weissman)

• English cucumbers, cut into thick coins

• 1.5 cups (360ml) distilled vinegar

• 3/4 cup (180ml) water

• 1 Tbsp (15g) salt

• 1 Tbsp (15g) sugar

• 2 tsp (9g) MSG, optional

• 2-4 sprigs dill

• 2 cloves garlic crushed (add after the liquid has cooled moderately)

Steps

1. Separately, in a medium saucepan, add 1 ½ cups of distilled vinegar, ¾ of a cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 teaspoons of MSG (optional).

2. Boil over high heat, and as soon as it reaches a boil, take it off the heat and pour it over your cucumbers.

3. Let it sit for one minute then add in 2 cloves of crushed and roughly chopped garlic, 2-3 sprigs of dill and let it sit at room temperature until they’re completely cooled.

Nacho Cheese (Joshua Weissman)

• 2.5 tablespoons (49g) unsalted butter

• 2.5 tablespoons (27g) flour

• 1.25 cups (300ml) whole milk

• 4 Oz. (113g) grated cheddar

• 3 Oz. (85g) grated American cheese

• 1/4 teaspoon (1g) cayenne powder

• pinch of salt

• black pepper to taste

Steps

1. In a saucepan, add butter, heat over medium heat until melted; then add flour, whisk that together and cook while constantly stirring for about 45 seconds. Then whisk in cayenne powder, let it toast for 15 seconds, and add milk. If it gets too thick, add a little bit more milk.

2. Once that’s hot and begin to bubble, stir in cheddar, let it melt completely, and then add American cheese.

3. Stir until completely melted; season with salt if needed.

4. Set it aside and keep warm.

Fried Chicken

• Chicken Buttermilk Overnight Soak

• 1lb/16oz (4-6) boneless skinless chicken thighs

• 2 cups (475ml) buttermilk

• 1 tbsp (10g) kosher salt

• 1 tbsp (14g) garlic powder

• 1 tbsp (10g) paprika

• 2 tsp (6g) ground black pepper

• ¼ tsp (1g) onion powder

• ½ tsp (2g) MSG, optional

Flour Dredge

• 3 cups (385g), all-purpose flour

• 1 tbsp (10g) kosher salt

• 2 tsp (9g) garlic powder

• 1 tsp (4g) smoked paprika

• 1/2 tsp (2g) ground black pepper

• 1 tsp (4g) cayenne

• ¼ tsp (1g) MSG, optional

Steps

1. For the soak, combine all the ingredients except the chicken in a mixing bowl. Then add chicken and mix with your hands until fully submerged and combined. Place in the refrigerator for at least an hour, but preferably overnight.

2. When ready to fry, add two to three inches of oil into a Dutch oven (make sure the oil does not go over 3/4ths of the way to the top… that’s how kitchen fires start) and heat to ~350°F.

3. While that is heating, combine all the ingredients for your flour dredge and mix to combine. Then one at a time, take your chicken and place it in the flour, making sure to press down flip a few times so the entire thigh is covered with flour. Place on a wire rack until ready (if you place the chicken on a flat surface, the flour on the bottom will begin to dissolve).

4. When the oil is ready, place 2-3 chicken thighs in the oil, making sure you LAY AWAY from you, so you don’t splash yourself with 350°F oil.

5. Fry for 3-5 minutes or until the chicken is crisp and the internal temperature is at least 160°F (it will continue to cook and rise to 165°F when removed). Place chicken on wire rack until ready to eat.

Final Steps

1. Layer & Eat! Bun, slaw, pickles, chicken, cheese, chicken, cheese, bun, devour.