He Spends $300k a Year to Fry in Beef Tallow. That Made Fry the Coop Into a Hot Chicken Sensation.

Joe Fontana, founder of Fry the Coop, turned a love for Nashville hot chicken into one of Chicago’s fastest-growing restaurant brands. Known for bold risks, storytelling, and a $300,000-a-year commitment to frying in beef tallow. Listen now to learn about the leap from cubicle to hot chicken, the marketing stunt with a full chicken costume, and the rise of Fry the Coop across Chicago. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices