Culinary Director Jon Sloan is behind the SoCal-inspired fried chicken that combines non-GMO, "beyond free range" birds fresh from Jidori Farms and a proprietary "Crack Spice" blend from Le Sanctuaire. While bone-in fried chicken is their signature, the menu boasts unique, chef-driven fried chicken sandwiches, fresh and hearty bowls for the healthy-ish at heart and a Lil' Cluckers menu kids will love and grown-ups will feel good about serving. The Crack Shack prides itself on supporting each community it “perches up” in by sourcing local as much as possible—from the produce that comes from nearby boutique farms, bread baked and delivered daily from a local artisan micobakery, and strategic partnerships with whatever creamery in the community can match The Crack Shack’s standard of premium ingredients and process.