Biscuit Belly co-founder reveals the secret ingredients fueling the brunch chain's rapid growth across multiple states.

Since launching Locals, the business has spent more than $1.6 million with over 200 Kentucky farmers and producers across 57 counties.

The chicken at Dirty Bird is fried in peanut oil inside of a pressure fryer that, according to Rosenberg, makes the chicken juicier and more tender. He added that while they can get the chicken out ...

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