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It takes two days to prepare our buttermilk chicken before we fry it. We brine the chicken for 24 hours to make it really moist. Then we blend eleven different herbs and spices in our secret crumb* recipe to give it a peppery, spicy and crispy coating that is delicious on its own, or when combined with any of our dustings and sauces.

When we were experimenting with different ingredients and techniques to mix the perfect crumb we were aiming to create something that gives the chicken some crunch but keeps it moist. And we’ve had to eat a lot of fried chicken to get it just right.

The buttermilk gives it a luxurious texture, and you create your own chicken dish by picking your favourite sauces and sides.

We are already preparing a whole load of specials, coming soon. But why not tweet us at @yardandcoop if you have a favourite chicken dish you’d like to see on the menu?

Winner, winner chicken dinner.
*Ok, you didn’t think we were actually going to tell you how we do it, did you?

So. First blog. Bit awkward isn’t it, ‘cos we haven’t properly met or anything yet, but we should probably break the ice. So here goes…

We are two friends who really love fried chicken. We’ve eaten fried chicken all over the world, especially in Kentucky where Laura has some family. You probably have too, eaten lots of fried chicken we mean. ‘Cos it’s a damn tasty thing. But we thought that it just wasn’t getting the respect it deserved, it was getting stuck in greasy buckets and served up by some old dude with a white beard. Well we thought there was more to it than that.

So we started playing around with our own recipe for buttermilk fried chicken. It took us a while, over a year in fact, of travelling, tasting and testing out spices, marinades and crumbs. Then we got it.

And Yard & Coop was born.

We love Manchester, the Northern Quarter, going out and anywhere that lets you have a good time without any bullshit. Fun, casual dining in places where you get a proper welcome, where sharing food is just part of the party.  So that’s what we want to create in our restaurant.

And we really hope you like it.