A place with good food, good music and sport on the screen has long felt like one of the world’s most painful deficits, at least it did for Con Visvardis and Zain Evans.
“We would always be gathered sitting around watching sports at either the pub or a mate’s place and solving the world’s problems,” the two share. “One of those main problems was finding a place to eat which would provide good food, good music and sports entertainment.”
Chicken Bandits was the answer.
Now open in Cowandilla, Chicken Bandits is the pair’s new outlaw that’s already carving out a name in Adelaide’s fried chicken scene. It’s upfront about what it’s here to do. This is fried chicken, full stop. Golden, crunchy chicken made for eating with your hands and pausing mid-bite to wonder whether something this criminally good is actually legal, then immediately thinking about your next order.
The name nods to the venue’s original Western-inspired concept, though the space has since evolved into something more modern, pulling cues from the duo’s travels to places like Tulum and Greece. The fit-out is clean and unfussy, designed for quick visits. Pop in after work, swing past for a quick lunch, or make it your final stop when the fried chicken craving becomes non-negotiable.
Before
After
A big part of what sets Chicken Bandits apart is the cook and the care. The chicken is fried in beef tallow, an old-school move that’s worth the effort.
“Hearing our parents and older generations speak about what the original chicken shop chips used to taste like back in the day, we tried to bring back that flavour,” they say. “Although the tallow is harder to work with, the flavour is incredible and doesn’t leave you feeling sick or heavy.”
That same care extends to dietary needs, with plenty on the menu designed to cater to gluten-free diners.
“Coming from families with coeliac disease, eating out has always been a challenge,” they explain. “Finding good gluten-free fried chicken was almost impossible, so we saw a real gap that we knew we could fill.”
The menu is broad but tightly executed, walking the line between classic chicken shop staples and modern upgrades. Expect bone-in fried chicken, stacked burgers, wraps built for no-napkin optimism, loaded fries, onion rings and pita bread, with sauces spanning sweet chilli, spicy mayo, buffalo, BBQ, tzatziki and more.
The Bandit Burger is shaping up as a repeat offender, while the steak sandwich “with the lot” has already earned cult status. According to Con and Zain though, it’s the Big Back Bandito – a full-throttle burger stacking a beef smash patty with a chicken patty, onion rings, pineapple, bacon, cheese and signature spicy mayo – that’s the ultimate standout.
The size of the menu is deliberate – and sings to the sings to the indecisive.
“Coming from large families and often eating out with big groups, we understand how hard it can be to agree on somewhere to eat,” they explain. “Not everyone wants the same thing, so having a decent range of options keeps everyone happy and gives people a reason to come back.”
Cowandilla might not be an obvious hospitality hotspot, but for the pair, the location was personal. Both grew up in surrounding suburbs, and the site was once home to a charcoal chicken shop they loved.
“When we saw the listing pop up, we knew the potential,” they say. “We wanted to make it something special.”
And Adelaide is clearly willing to travel for it. “The public response and community support has been outstanding, with only being open for five weeks and already having many return customers,” they share. “Seeing and getting to meet the regulars gives us great joy.”
In a city that takes its comfort food seriously, Chicken Bandits feels right at home. Straightforward, flavour-first, and dietary friendly, it’s fried chicken with just enough edge to make you feel like you’re getting away with something. And the brainchild of high school mates turned business partners whose customer service is almost as highly regarded as the chicken. Almost.
Chicken Bandits
Where: 7/233 Sirdonald Bradman Dr, Cowandilla
When: 11am–8.30pm, Monday to Friday
@chickenbandits.adl
