Fried Chicken Specialist Makes Landing on Miramar

In the Miramar Road space that previously housed Sarap Filipino Kitchen and then Gaya Gaya has emerged a new outfit focused solely on fried chicken. Called Boss Bird Kitchen, the casual eatery and beer bar specializes in sandwiches stuffed with buttermilk-dredged and fried chicken breasts; the Hot Mess, their take on Nashville hot chicken, dresses the bird with housemade pickles, slaw, and BBK sauce, a mayo/chili sauce blend based on classic Southern comeback sauce, and comes with a side of pyro dust, a fiery mix of dried chilies.

Head chef Diego Lopez, the longtime chef de cuisine at Blue Boheme in Kensington, developed a menu that also includes chicken tenders, available in combos paired with homemade corn biscuits, as well as chicken wings in flavors ranging from garlic-parmesan and buffalo to citrus-soy butter and chili-lime.

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