Jul 14 2026
Restaurants›Olivia›Firebird Recipe

Firebird Recipe

Inspired by Olivia
Time1h 30m
Serves4

Hot chicken, spicy honey, pickled red onion, corn, roasted tomato relish, roasted sweet potatoes with toasted walnuts, chef's seasonal vegetable, mix kale Caesar

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hot Chicken

Spicy Honey

Pickled Red Onion

Corn Salad

Roasted Tomato Relish

Roasted Sweet Potatoes

Chef's Seasonal Vegetable

Kale Caesar

Method

Hot Chicken

  1. 1

    Marinate Chicken

    In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

  2. 2

    Prepare Coating

    In a shallow dish, mix together the flour, salt, and black pepper. Remove chicken from the marinade and dredge in the flour mixture, shaking off any excess.

  3. 3

    Fry Chicken

    In a large skillet, heat the vegetable oil over medium heat. Fry the chicken thighs for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Spicy Honey

  1. 4

    Combine Ingredients

    In a small saucepan, combine honey, cayenne pepper, and crushed red pepper flakes. Heat over low heat until warm, stirring to combine. Set aside.

Pickled Red Onion

  1. 5

    Prepare Onions

    Thinly slice the red onion and place it in a jar.

  2. 6

    Make Pickling Liquid

    In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar dissolves, then pour over the sliced onions. Let sit for at least 30 minutes.

Corn Salad

  1. 7

    Mix Ingredients

    In a mixing bowl, combine fresh corn kernels, cherry tomatoes, cilantro, lime juice, and salt. Toss to combine and let it sit for at least 10 minutes for flavors to meld.

Roasted Tomato Relish

  1. 8

    Prepare Tomatoes

    Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet.

  2. 9

    Season and Roast

    Drizzle with olive oil, sprinkle with minced garlic, salt, and black pepper. Roast for 20-25 minutes or until caramelized. Drizzle with balsamic vinegar before serving.

Roasted Sweet Potatoes

  1. 10

    Prepare Potatoes

    Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and ground cinnamon in a large bowl.

  2. 11

    Roast Potatoes

    Spread sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender and caramelized. Stir in chopped walnuts during the last 5 minutes.

Chef's Seasonal Vegetable

  1. 12

    Prepare Vegetables

    In a skillet, heat olive oil over medium heat. Add chopped seasonal vegetables, salt, and black pepper.

  2. 13

    Sauté Vegetables

    Sauté for about 5-7 minutes until vegetables are tender but still crisp. Remove from heat.

Kale Caesar

  1. 14

    Toss Salad

    In a large bowl, combine chopped kale, Caesar dressing, grated Parmesan cheese, and croutons. Toss well to coat all ingredients.

More from Olivia