Brined for 18 hours, double-dredged and fried in small batches every 12 minutes. Buckets, wings and tenders at four heat levels, from easy-going to Ghost Mode.
Krunchbox started in 2019 as a nine-seat shop on Cathedral Road with one fryer and a very loud opinion about crunch. Today we run two kitchens, but every piece is still brined overnight, breaded by hand and fried to order.