Our Story
From LA to Sydney, and a whole lot of chicken in between.
Super Nash Brothers started with an obsession. Two brothers, a trip to LA, and a craving that couldn't be shaken. We spent weeks eating our way through the city with chef Alvin Cailan — the man behind Eggslut — working through his list of 54 burger joints. But somewhere along the way, everything changed. We walked into Howlin' Ray's and tried Nashville hot chicken for the first time. The queue was two hours long. The chicken was worth every minute. We knew, standing there, that this was what we wanted to bring home.
We came back to Sydney and went to work. Months of testing, tweaking, burning our mouths and starting again. We learned the technique — the seasoned oil dunk, the signature dry rub, the double coating that gives Nashville hot chicken its unmistakable crust. We sourced the best chickens we could find. We built the spice blend from scratch, balancing heat with flavour until every bite tasted the way it should. Nothing left the kitchen until we were proud of it.
We opened our first shop in Waitara, on the Upper North Shore, in what had always been our home. The queues started from day one. People drove across the city for it. Some of our regulars from those early days still come in every week. The community showed up for us, and we've never forgotten that.
Today we have three stores — Waitara, Waterloo, and Willoughby — and we're still doing things the same way. Everything is fresh. Everything is hand-breaded. Everything is cooked to order. No shortcuts, no frozen anything, no compromises. Every piece of chicken gets the same technique we perfected on day one, and we still taste every batch of spice before it goes out. This is Nashville hot chicken done properly — the way we first had it, the way we fell in love with it, the way we want every Sydneysider to try it at least once.
We're still here because of you. Every customer, every review, every queue that formed on a rainy Tuesday night — that's what keeps us going. We're not just a chicken shop. We're a Sydney institution in the making, and we're just getting started.