Matt Horn

In a world replete with an endless array of fried chicken sandwiches, the signature creation at Kowbird comes with a soulful pedigree. Chef/Owner Matt Horn is an award-winning pitmaster and creator of the renowned Horn Barbecue concept, also in Oakland. He brings his singular vision to Kowbird, a fried chicken joint with soul food influences.

The Southern Bird Sandwich starts with the bird itself: chicken thigh marinated in a buttermilk brine seasoned with Lawry’s Seasoned Salt, mustard powder, paprika, onion and garlic powders, then dredged in a seasoned flour and deep-fried to a rich, golden hue. The build is layered with tangy housemade coleslaw and topped with house pickles, lending crunch and acidity. A slather of house “bird sauce” goes on next, creating a blend of spice, tang and richness in every bite.

“It’s a delightful combination of flavors that bring a taste of Southern comfort to our customers,” says Horn. “In my opinion, the Southern Bird Sandwich is a ‘best-of’ item because it embodies the essence of Southern cuisine while elevating it with a modern twist. It quickly became one of our most popular menu items.”

And that’s saying something. Kowbird is hugely successful, drawing lines around the block with eager customers wanting to try Horn’s take on fried chicken. In addition to the traditional Southern Bird, he menus the Early Bird, with Southernstyle gravy and a fried egg; the Honey Bird, finished in a pickled mustard seedhoney sauce; and the Hot Bird, dusted with dried, fermented chiles.