A Southern California-based fast-casual chicken restaurant will be making a move into the Arizona market soon.

The Crack Shack, founded in San Diego in 2015, has announced plans to open two locations in the Phoenix area in early 2024. The concept is inspired by Southern California/Baja fried chicken. It began as a project from the owners of the upscale San Diego restaurant Juniper and Ivy, a team that includes Founder and CEO Michael Rosen, Director of Culinary Jon Sloan and Director of Operations Dan Pena. The Crack Shack has now expanded to nine fine casual eateries.

The first location has been set for 1902 E. Camelback Road in Phoenix. The location was previously occupied by Brenda’s Inferno sports bar, which closed in December 2021.

The restaurants use fresh, non-GMO, “beyond free-range” chickens from boutique farms plus pasture-raised farm fresh eggs and condiments made from scratch. Its proprietary Crack Spice is a blend from Le Sanctuaire, a California purveyor.

The menu offers fried chicken sandwiches such as the Coop Deville made with fried Jidori breast, pickled Fresno chiles, pickles, lime mayo and Napa cabbage on a brioche bun. The Firebird is spicy fried Jidori chicken thigh with cool ranch and crispy onions on a potato roll. The Senor Croque is a five-napkin affair with crispy chicken, bacon, fried egg, cheddar, and miso-maple butter. Crack Shack’s fried chicken is also sold by the half or whole bird.

There are also Fried Chicken Oysters, the little dark meat bits on the back of the bird that many people are unaware of. Other nosh includes Mexican Poutine, Schmaltz Fries and Fire Nugs, chicken nuggets tossed in fire sauce. Guests can also try the chicken in bowl form with various grain and vegetable options. There’s a Lil Cluckers menu, shakes and cookies, too.