Our Story

Drasko’s Hot Chicken was founded within an hour of Drasko Jankovic and Ken Craigie meeting. You could call it a bromance. Stopping each other mid-sentence, they both dreamt of eating hot chicken from its birthplace in Nashville, Tennessee. But there was one clucking problem, it was nowhere to be found in their hometown of Perth.

Fast forward to a life-changing trip to the birthplace of hot chicken in Nashville, Tennessee with a near-death experience thrown in for good measure (that’s what happens when you order off-menu triple XXX hot at Prince’s) and Drasko’s Hot Chicken was born.

Drasko’s stint in the kitchen of four-time world’s best restaurant Noma in Copenhagen influences the menu to give you the tastiest mouthful you’ve ever had the pleasure of enjoying.

HOT DAMN!

You may not notice it at first, but fermentation (beyond the classic pickles and hot sauce) adds an irresistible taste to our flavour arsenal. It’s a match made in hot chicken heaven. Don’t worry, we’re staying true to Nashville hot chicken with its addictive Southern spices, intense crunch and succulent meat. It just has Drasko’s signature on it. And we have a dedicated fryer for all of our gluten-free friendly folks. Say what?!

We source and celebrate the finest local West Australian produce and producers. We know you’ve heard it all before but this one’s close to our heart. You’ll taste the difference because our entire menu is made in-house from local ingredients that have been farmed with love, using no chemicals or pesticides where possible.

Our bread is baked by Andrew in a 100 year old woodfired oven down the road and our GF buns come from Perth’s best gluten-free bakery. Our pickles and hot sauces are house-fermented, simply adding locally harvested salt and letting nature work its magic.

HOT DAMN!

KIND WORDS

Drasko’s Hot Chicken Review

“Nashville-inspired spice heats up Perth’s inner north pulling in a casual crowd with a thirst for hot chicken… With spice this memorable, the experience is sure to be one that stays long in the memory.”

— WA Good Food Guide

Bird Is The Word

“The chook is beautifully moist, remarkably ungreasy and perfectly seasoned… This is the hottest joint in town doing chook that will leave you shook. Local ingredients are showcased in a fun eatery that will set your soul aflame.”

— The Sunday Times Magazine

What’s on The Menu at Drasko’s Hot Chicken, a New Nashville Fried Chicken Diner with Noma DNA

“It’s a constant process of evolution and refinement,” says Jankovic, a former graduate of Noma in Copenhagen as well as a one-time junior sous chef at Noma’s sister restaurant, 108. “Everything we do is about making our customers the happiest customers in town.”

— Broadsheet Perth

Meet Drasko’s Hot Chicken: The Spicy New Nashville-Inspired Chicken Joint Now Open

“Great news for Perth’s fried chicken fiends, a Nashville hot chicken joint is now open and my god, we can hardly contain the drools… you’ll get fine dining level quality with a relaxed fast food vibe.”

— Urban List Perth

10 Of The Best Fried Chicken Burgers In Perth

“The fresh, local ingredients that go into the mix set the stage for beautiful, Nashville-inspired flavour hit, but it’s when you ramp up the heat that your taste buds really start singing. Extra double bonus points for having a dedicated gluten free friendly fryer – the fried chicken burger is a luxury not often afforded to our gluten free friends!”

— Perth Is OK

Morgan Mcglone Lets Us In On The Best Places for Fried Chicken in Australia

“Drasko carries the torch for Nashville hot chicken in Western Australia… It has legit spice level and the crunch is insanely good.”

— Thrillist

Our State On A Plate

Nashville legend, Perth made — we featured on Our State on a Plate, showcasing WA’s incredible food scene and the story behind Drasko’s Hot Chicken.

— Watch Episode

Nashville-Inspired Hot Chicken Restaurant Drasko’s Comes To Mt Hawthorn

“Drasko’s Hot Chicken heroes Western Australian finest producers including free-range chicken from pastures in the Swan Valley, organic sourdough baked in a 100-year-old oven in Maylands, and produce from local organic and biodynamic farmers.”

— So Perth