Nick Watkins, founder of El Perro Negro, carries a certain reputation. He’s won the UK’s best burger prize twice for his specialism, as well as bagging chef of the year at the 2025 National Burger Awards. He’s also won plenty of fans, including Team List: his Top Dog burger claimed a well-deserved spot in our TipList of Glasgow’s best cult dishes. So when he deviates into fried chicken with Birds, via the kitchen at Phillies Of Shawlands, there’s a certain level of expectation.



Phillies, with its rugged artiness and muso modishness, nicely suits this casual, on-trend operation. There’s a tight, satisfying menu; well, satisfying in the fried chicken sense, because if you don’t want the birds there’s not much else happening bar a solitary veggie burger. But you came for the chook, right? Boneless chicken tenders and surprisingly plump wings come crunchy coated, Southern fried or hot Nashville style. There are burgers as well, in a few varieties, and they’re a handful of juicy thigh meat, freshened up with pickles and iceberg lettuce.

Sauces and dips are integral and integrated: diners can upgrade the chicken orders with punchy buffalo, ranch or Piggy’s Hot Honey (super sweet with a wee Scotch bonnet kick). Sides include decent mac and cheese and good coleslaw, plus excellent criss-cut fries: crispy edges, nice pillowy slats and best with Old Bay Seasoning. Served in wee plastic baskets atop branded paper, with no cutlery necessary, it all lends itself to laid-back, enjoyable and messy sharing, alongside a beer or two. 

Birds Fried Chicken, 1179 Pollokshaws Road, Glasgow,; average price £20 for one course and a couple of sides.