Two conditions
made Fowlbread

First, we already had good knowledge on the subject since we had been operating a fried chicken shop. Second, we observed that Manila still lacked a single quality fried chicken sandwich—we didn’t really have much of a choice aside from KFC’s (relatively okay) Zinger. Why don’t we take a crack at it?

We spent a few months developing a sandwich that still stuck to its fundamentals, but we paid obsessive attention to the details of each component: from the fried chicken breast down to the bread & butter pickles. We then followed the same philosophy we used for Bad Bird: nuke the sandwich with concentrated umami, and let the acid from the sauce and pickles ease the flavor. We also threw in some chicken skin for fat and texture and let the ingredients sit in between two buttery, toasted, light buns.

Behold, Fowlbread was born.