The Chicken Shack is your typical fast food joint with one difference, they pride themselves of their fresh, tasty ingredients. If you're craving some fried chicken stop by for a quick bite or leisurely meal with friends. The restaurant also serves beer.
Born in South Africa with a blend of Portuguese and British culture. It all started in Mozambique, home of the hot sun, rich soil... and African Bird’s Eye Chillies. Also known as PERi-PERi. Small in looks but mighty in flavor, these chillies have been used for centuries in Mozambiquan cooking. The Portuguese then added a the pizazz of lemon and kick of garlic to make the very first PERi-PERi sauce. Used on just about anything, they found it was the ultimate baste for flame-grilling spatchcocked chicken. And it wasn’t long before the concept of peri peri came to the uk. Now all the way from the uk the owner of Mister Peri Peri’s Grill has brought the taste of PERi-PERi chicken to Redding California.
Located in Redding, we serve only the highest quality chicken finger meals. It's our ONE LOVE. Our crew makes it happen, our culture makes it unique, and the community makes it all worthwhile.
Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from "Mild" to "The Reaper". Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind". Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with de_cor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.
Forty years ago in New Orleans, Louisiana, a taste sensation was born. What began with one small restaurant and one big idea turned into a craze that swept the nation
