San Diego’s Chicken Rebel will be popping up in Denver in July and serving its signature fried chicken sandwiches and tater tots at various craft breweries. It is a temporary thing and come August, the chicken Eater San Diego once described as “juicy and flavorful with an ultra-crisp crunchy crust” will be gone.
That ultra-crisp crunchy crust comes courtesy of Chicken Rebel’s buttermilk brine and a batter mixing craft beer with eight special spices. On top of that, each piece of chicken is cooked sous vide, giving this traditional favorite a molecular gastronomy twist.
Chicken Rebel’s sandwiches come with regionally-inspired combinations of fresh-made sauces and toppings, ranging from The Classic’s tangy jalapeño slaw and roasted garlic aioli to the Nashville hot chicken-inspired Fiery Bird. Each one will cost you around $10.
Judging from a recent a recent post on Chicken Rebel’s Facebook page, Denver’s fried chicken stalwarts won’t have to worry about a full-scale Chicken Rebellion any time soon. Owner Lydie Lovett is planning to return to San Diego with a new food truck after the summer trip.