What the cluck! Diners peckish for fried chicken sandwiches have a clutch of blue ribbon options. These six will help you get your fowl fix.
“I’m the weirdo who wants to eat spicy fried chicken in the morning,” says head chef BJ Lieberman. This sandwich is the perfect solution. Featuring crackly crisp chicken thighs brushed with honey, it gets gussied up with red wine pickles, fenugreek-rich Yemeni hot sauce, Bibb lettuce, and raw shallots.
Co-founder Elliot Spaisman has a nickname for the fried chicken breakfast sandwich: the hangover helper. Served on your choice of a biscuit or savory doughnut slathered with honey butter, the frizzled fowl comes topped with hot sauce and your choice of pickles, pickled jalapenos, bacon, and an over medium egg.
You’ll detect the merest hint of sugar in the fried chicken. That’s because the Parsi Indians who came up with the original recipe like their food slightly sweet, an element emphasized by beet tomato chutney standing in for ketchup. The substantial sando arrives with a side of gunpowder fries fired up with crushed red chilies.
The Nashville-by-way-of-Asia Hot Tiger Bun features chicken thighs brined in buttermilk and Crystal hot sauce for 24 hours. After they’re fried golden, the cluckers are dredged in a spicy paste featuring chilies from around the world, including Sichuan peppercorns. “It pops off on all parts of your tongue,” says chef Alex McCoy, “ and lights your mouth on fire.” The wicked ‘wich is finished off with horseradish-y Chinese yellow mustard, pickles, onion, and mayo.
“It seems straightforward, but some work goes into it,” says chef Hamilton Johnson of his crispy chicken sandwich, which is available at the bar and during lunchtime (though he’ll make it for you at dinner in the dining room if you ask nicely). Chicken thighs are brined for a day in pickle juice, and then coated with a panko crust and crisped golden. A pair end up on a house-made brioche bun with dill pickle chips, melted Gruyere, and plenty of chipotle honey aioli.
Unfortunately, the brick-and-mortar drive-through location shuttered on March 4, but luckily a delicious collaboration between Mason Dixie Biscuit Co. and Ice Cream Jubilee is available through June 1. Brined in buttermilk, the deep fried chicken is dressed with honey and Crystal hot sauce (of course). Thick rashers of Benton’s bacon add an element of smokiness. Bolder diners can add a fried egg or sausage gravy. CEO Ayeshah Abuelhiga does plan to open a new location in Northwest, so stay tuned!