01Step 01
Marinate
24 hours in a buttermilk bath with our house spice blend — every piece, every time.
·Our Story
BUILT FOR THE
PROPER STUFF
Chick Shack opened on Main Street, Garelochhead with one idea: fried chicken done the way it should be done — hand-coated, fresh, and flame-grilled where it counts.
02How We Do It
FROM RAW TO READY
No shortcuts. No freezer-to-fryer. Just four honest steps between the bird and the box.
02Step 02
Hand-Coat
Dredged by hand in seasoned flour for the signature craggy, crisp crust.
03Step 03
Flame / Fry
Flame-grilled over open heat for peri peri. Pressure-fried golden for the classics.
04Step 04
Serve
Boxed fresh, sent out hot — collection or delivery, seven days a week.
REAL FIRE. REAL FLAVOUR.
Open-flame grilling for every peri peri order.
03The Peri Peri Story
TWO HEAT LEVELS.
REAL FLAVOUR.
Peri peri means “pepper pepper”in Swahili — a name Portuguese traders gave to the African bird’s eye chilli. We take those chillies, blend them with fresh garlic, herbs, and citrus, and cook the sauce down in-house until it’s bold, bright, and layered.
Every grilled item is basted to order. Choose Mild for warmth and depth, or Hot for the full chilli kick. No gimmicks, no Scoville-ladder theatre — just two honest heats, both worth ordering.
Mild
Hot
04Our Values
THE NON-NEGOTIABLES
Four things we hold to. Everything else is detail.
- 01
Fresh, Never Frozen
Chicken in, chicken out — nothing sits in a freezer. Daily prep, daily cook.
- 02
Made from Scratch
Our peri peri and signature spice blend are mixed in-house, not out of a bag.
- 03
Local Suppliers
We buy bread, veg, and sauces from UK suppliers we know and trust.
- 04
Proper Portions
Pricing honest, portions generous — the way a takeaway should be.
05The Team
A SMALL TEAM,
BIG ON DETAIL.
We’re a small, local crew who care about food. Every shift, every box, every call — we treat it like we’re feeding our own family.
If you’ve ordered from us, you’ve probably spoken to one of us. Say hi next time — we love hearing how it landed.
