Here are the answers to our most frequently asked questions. Feel free to email email@example.com if you have any further inquiries!
Why do you call it “Fusspot”?
Because we fry our chicken in a pot, and we’re fussy about it. Howard worked on this recipe for three years before we opened, and we think it’s like no other fried chicken available in Portland. Neither of us has formal training; we’re just two people who love to put warmth in your bellies and smiles on your faces.
Why do I have to wait so long for fried chicken?
Because it’s not just the ingredients that make the recipe, it’s the process. Our fried chicken simply cannot be rushed. Trust us we’ve tried all the shortcuts, and they just don’t result in the same quality. We want to ensure you’re getting the hottest, freshest, crispiest fried chicken possible. It takes time.
If you always sell out, why don’t you just fry more chicken?
Making our fried chicken is a two-day process. We have to prep a finite amount for each pop-up, and we can only do so much in the time we have.
Can I pre-order or make a reservation?
Yes! In fact, we no longer hold any servings for walk-in orders, so you MUST order in advance. Please click here for pre-order guidelines.
Do you accept debit/credit cards?
Yes! We take Visa, MasterCard, American Express, and Discover via Square. However, cash is always preferred and appreciated.
Is your fried chicken gluten-free?
Sorry, no. Unfortunately, we need gluten to achieve our chicken’s unique crispiness. It’s science.
Do you have any vegetarian or vegan options?
Not at this time. We are currently working in a shared kitchen space. We simply don’t have the time or space to prep and cook non-meat items and ensure there is no cross contamination.
Can you do catering or private events?
Yes! Please email us to discuss specifics.