Dirty Birds does something incredible to its chicken. The meat is brined in leftover liquid from pickling green beans and cucumbers for two days, coated in batter, then fried until perfectly golden brown. The result? A crispy, salty exterior and moist, tender meat. The OMAHAWT sandwich combines fried chicken thighs with a burnt Cayenne pepper dip, pickles, and mayo, and it comes served on house-made ‘dirty white bread.’