Step 1
It starts the night before
Thighs go into buttermilk and sit overnight. Tenderness is not something you can add at the end — either it happened while you were asleep or it did not happen at all.
Our story
Bradford kitchen. Nashville heat.
Two people, one Bradford kitchen, and the view that hot chicken should actually be hot — not a novelty sauce squeezed on at the end.
Who is behind it
FIYAH BYRD is run by two founders out of a single dark kitchen in Bradford. One cooks, one runs the business, and both of them eat far too much of the product.
The full origin story — how this actually started — lands here once the founders write it themselves. This page ships with what is already true; the personal bit is theirs to tell.
How it is made
Step 2
The dredge does the work
Pressed hard into seasoned flour until the coating goes rough and uneven. Smooth crust looks tidier and holds nothing. Craggy crust catches the oil, and the oil is the whole point.
Step 3
Twice in the fryer
Once to cook it through, then out to rest, then back in to set the shell. That second fry is why it is still crisp when it reaches your door and not steamed soft in its own box.
Step 4
Dressed, not sauced
Spiced oil goes on the second it leaves the fryer, at the rung you picked, so it soaks into the crust instead of sitting on top. Nothing gets squeezed out of a bottle at the end.
Halal, end to end
Not just the chicken — every supplier in the chain is halal certified. If you want to see the paperwork, ask, and we will show you. That is not a marketing line, it is how the kitchen is actually run.
50p from every order goes to Save The Mothers Trust
Built into every order, no opt-in needed. Once we are trading we will post a running monthly total here — a real one, not a number we made up in advance.
Four rungs, no shortcuts
Calm, Cheeky, Proper, Savage — same base, same double-fry, same standard. Just more heat as you climb.
Pick your rung