2017 — The tent
We fried tenders out of a folding table at the Riverside Saturday market. Sold out by 10am, three weekends running.
How Cluckaroo happened
It started with a busted fryer, a stubborn grandma recipe, and a line out the door of a farmers-market tent. Here's the short version.
2019 — The counter
We took over an old sandwich shop on Sparrow Lane, painted it loud, and opened with exactly four menu items.
2023 — The delivery bikes
Two insulated e-bikes, three zones, and a promise: if the crunch is gone, the box is on us.
Why we fry the way we fry
We brine overnight, dredge by hand, and drop to order — never under a heat lamp. It's slower and it's messier, and it's the entire point. If you can taste that we cared, we did our job.