Finger-lickin’ chicken – Broadbeach gets a taste of Canberra’s cult-favourite, Fricken
When a fried chicken joint opens on the Gold Coast, you better believe the locals flock, and flock fast. Broadbeach’s newest arrival, Fricken, isn’t your average chook nook. This crispy, spice-packed newcomer brings heart, heritage and a heap of flavour to Surf Parade. Here’s everything you need to know …
There aren’t many foods that deliver the same sensory punch as fried chicken. That satisfying crunch, the zing of spice as it hits your taste buds, the way juicy, tender meat practically melts in your mouth – it’s comfort wrapped in indulgence with a little joy, all in one glorious bite. If you crave the crunch, pull up a seat at Fricken, where fried chicken takes centre stage.
Before we dig into the deliciousness, let’s rewind to where it all began. Fricken is the handiwork of Mo and Heather Saad, Marwan Saad and Manal Jbeili. But that’s not where the story begins, not really. The story begins with Mo’s mum. Known for her legendary family feasts and no-fuss hospitality, fried chicken was her specialty.
“She always over catered for every party,” Mo recalls. “It’s just how we grew up — food was love.”
It was that very recipe that became the foundation for Fricken’s first food truck over seven years ago in Canberra. “We started out doing events, just to test the waters,” says Mo. “At our very first one, we had a line that didn’t end until the festival closed. We knew we were onto something.”
Since then, Fricken has grown to include a flagship restaurant and bar in Braddon, alongside a pop-up in Tuggeranong and a custom-built food truck. Luckily for us, the team has always loved the Gold Coast and had a northern expansion in their sights.
“We’d been eyeing Broadbeach for about two years,” says Heather. “There’s nothing quite like what we do in this area. The beach vibes, the foot traffic – it just felt right.”
So when a prime corner spot at Surf Parade and Victoria Avenue opened up, they jumped. “We saw the space mid-January and were living here by the end of February,” Heather laughs. “We got the keys just after the cyclone and opened by Good Friday. It was a whirlwind.”
At Fricken, chicken is the undisputed hero. Expect ultra-crispy tenders with house-made Fricken sauce for dipping and dunking, alongside juicy burgers, wraps, salads and signature combo boxes. While Gold Coasters have been loving the whole menu, the early standout has been the Nashville box, which contains delightfully fiery tenders, pickles and a slab of potato bread.
One of Fricken’s key points of difference is its gluten-free fried chicken. Separate fryers and prep stations eliminate cross-contamination – a rare offering in the crispy-chicken game.
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You won’t go thirsty at Fricken. There’s a trio of beers on tap (including Two Bays gluten-free pale ale), Oyster Bay sauvignon blanc and a curated line-up of pre-mixed cocktails. There’s a house-made lemonade and peach iced tea that can be spiked with vodka, as well as classic milkshakes.
Designed by OJ Thompson, the Broadbeach space is playful and vibrant, featuring a palette of paprika red and Fricken pink – a nod to the brand’s signature spice blend and house-made sauce. With seating for 70 and a laid-back, walk-in-only vibe, it’s fast becoming a local go-to for crunchy, crave-worthy comfort food.
Head to The Directory for opening times.