daybird
Chicken restaurant · Westlake
240 Virgil Ave Suite 5, Los Angeles, CA 90004
Highlights
Sichuan-spiced fried chicken sandwiches & tenders, crisp fries
Sichuan-spiced fried chicken sandwiches & tenders, crisp fries
"For a chicken sandwich that looks like a frisbee slapped between bread, head to Daybird. The cutlets at this casual strip mall spot are nearly twice the bun’s size, so you don’t get any of the chive slaw and pickled chiles until you’re halfway through—but we don’t mind because the Sichuan-spiced chicken is superb. Daybird marinates its poultry in a mixture of chiles and mouth-tingling peppercorns, which delivers the spiciness you want from hot chicken. If you want something with less burn, they also do a Taiwanese popcorn chicken-inspired sandwich with fried basil, and a fried fish sando with yuzu tartar sauce." - sylvio martins, brant cox, cathy park
"At Daybird in Virgil Village, the hot chicken sandwich looks less like the Nashville classic and more like a large serving of spicy Chongqing chicken. Rather than receiving several coatings of dry rub and chili oil, these boneless chicken breasts are dipped in oil that’s seasoned with chiles de arbol and Sichuan peppercorns. This sandwich is a bit deceiving because it doesn’t look blatantly spicy from its golden brown skin. However, don’t be fooled because the chicken packs a serious Sichuan kick. Daybird’s hot chicken sandwich has quickly become one of our lunchtime go-to’s with its sharp slaw consisting of chives, red peppers, and crunchy cabbage to complement the juicy chicken, which is some of the best we’ve had in a long time." - sylvio martins
"For a chicken sandwich that looks like a frisbee slapped between bread, head to Daybird. The thinly-pounded cutlets are nearly twice the bun’s size, so you don’t get any of the zesty chive-cabbage slaw and pickled chiles until you’re halfway through—something we don’t mind because the Sichuan-spiced chicken is so superb. This causal Virgil Village strip mall spot marinates its poultry in a mouth-tingling mixture of chile de arbol and Sichuan peppercorns, which delivers the spiciness you’d want from hot chicken, minus the constant need to wipe sauce from your lips. If you want something with less burn, they also do a Tawainese popcorn chicken-inspired sandwich topped with fried basil. " - sylvio martins, nikko duren, garrett snyder, arden shore
"Chef Mei Lin’s fried chicken sandwich is the centerpiece at Daybird, but the chicken tenders are not to be missed. She uses thigh meat for the sandwiches and juicy white meat for the tenders. The fries are the ideal crisp golden brown as well, which is a wonderful complement to the Sichuan-spiced sandwich." - Rebecca Roland
"Daybird’s sandwich, made by chef Mei Lin, starts with a buttermilk-brined cod that undergoes a three-stage breading process. The fish is fried and set on a potato bun before it’s slathered with a house-made tartar sauce that includes chives, yuzu kosho, and yuzu juice." - Rebecca Roland
