(Sneaky)bird Is the Word for Never Ever Fried Chicken

by Alison Bailin Batz

The best chicken is fried chicken.

Or is it?

sneakybird is out to prove the best chicken in Arizona need not be made with added oils or a greasy fryer.

“While I am as guilty as anyone of indulging now and then, once I became a dad, I got really focused on our entire family eating cleanly together,” says Dan Chaon, a restaurant veteran who helped build such brands as Chili’s and Native Grill & Wings over the past 30 years. After successfully selling Native Grill & Wings in 2021, Chaon decided to invest in research and development to help others enjoy a meal together with as little grease, saturated fats and oils as possible — without sacrificing flavor. His edible journey led him first to technology and then to a mouth-watering recipe that he believes will change the face of food in Arizona and beyond for years to come.

Enter sneakybird.

“We opened a gorgeous, bright, light space in north Scottsdale near Frank Lloyd Wright and Loop 101 in 2022, and the response has been overwhelming, so much so we now have a restaurant open at Verde at Cooley Station in Gilbert and plans to open locations in Arcadia and Queen Creek in the next few weeks,” says Chaon. “By year’s end, we will also expand into Dove Valley and bring a second location to the Gilmore in Gilbert as well.”

The secret to the success of sneakybird, spelled with all lowercase letters by design to underscore its sneaky-good and sneaky-guilt-free product, is the combination of a specially designed oven and innovative breading recipe that blends panko flatbread and aged Parmesan cheese, which combine to give the crunch and flavor of fried chicken. The process is applied to a gorgeous array of oven-grilled chicken wings, tenders and sandwiches.

Any of the chicken offerings may be paired with the guest’s choice of several spectacular dry rubs, or, for those who prefer something that feels like more traditional grilled chicken, each of the chicken options may also be ordered “naked,” which means it is grilled breadless with SPG (the salt, pepper and garlic dry rub). “Beyond our rubs, we have a number of sauces that guests may mix and match with the chicken of their choice,” says Chaon.

The menu also features an impressive lineup of handcrafted flatbreads, salads and three fun takes on tater tots in addition to a full line of beverages.

Visually, each space is tailor-made to satisfy the lunch crowd, offering clean lines and architecture with pops of color and ample natural light. There are high-top tables for larger groups in addition to more standard booths, and even some colorful art installations, perfect for photos.

sneakybird

15801 N. Frank Lloyd Wright Blvd., Scottsdale
(480) 747-6868

3919 E. Williams Field Rd., Gilbert
(480) 300-3515

Arcadia, Queen Creek and Surprise locations to open Fall 2024

Fool’s Gold
Chicken nestled in a brioche bun and paired with pickles, lettuce, tomato and Fool’s Gold sauce, a proprietary combination of golden mustard and smokey barbecue sauce$10.95