Jon Sloan

The Firebird Sandwich holds the title of “best seller” at The Crack Shack—and has since day one—on every menu and in every city. That’s an impressive feat, given that it’s a gem among a crown of jewels. This fast casual boasts a cult-like following for its “SoCal fried chicken,” handily combining casual counter service with premium ingredients and modern flavor building.

Jon Sloan, Culinary Director, describes the sandwich as “flavor fi re, a nod to ‘Nashville hot’ without being so hot that it’s inedible.” He attributes its rounder edges to the addition of smoked paprika, along with the brand’s proprietary “fi re spice” blend. “It isn’t one note; the ginger, garlic, onion and sugar give it depth,” says Sloan. “The spice is beautifully balanced with a creamy housemade ranch, a touch of tang from pickles and a crisp crunch from fried onions. The Firebird’s got drip.”

At the heart of the fried chicken sandwich is a Jidori chicken thigh, brined in pickle juice. “This sandwich has been an icon of the menu since we started The Crack Shack seven years ago,” says Sloan. “We wanted to use an inexpensive cut of meat at the time, and this was the perfect opportunity to introduce a thigh to the menu. We’re proud of the combination of cooling ranch and hot chicken. Served on an artisan bun, it all comes together perfectly.”