"We were the highest-rated fried-chicken place in San Diego, according to Yelp," Lovett points out, adding that at her farewell gig at Coronado Brewing Company, hungry bird hunters waited two hours in line for one last taste of their favorite.
The fried-chicken chef explains that her sandwiches stand out because she sous-vides boneless chicken breasts before breading and frying them, so the buttermilk-brined meat is always cooked to the perfect temperature. She also uses craft beer in her eight-spice batter, switching up the beer to match the suds being served at the breweries Chicken Rebel visits.
"I have a really small menu, so I can focus on quality and consistency," Lovett adds. "I have literally fried every piece of chicken I've ever sold."
In the meantime, you can catch Chicken Rebel's debut at Bruz Beers, 1675 West 67th Avenue, on July 1. Lovett will then set up shop every Monday in July at Prost Brewing, 2540 19th Street in LoHi, as well as on July 4. She'll also have plenty of other appearances during the month listed on the Chicken Rebel website and social media.