The above sandwich is Bakesale Betty’s fried chicken sandwich. In our household, it is a sandwich categorized as “legendary.” Nothing beats it. We just kick ourselves for not discovering Bakesale Betty’s and her fried chicken sandwich sooner.
Just look at the picture–that’s absolute food porn!
Let’s look at it from another angle:
See the layers? The buttermilk drenched fried chicken breast? The tangy spicy cole slaw? The wonderful Acme torpedo roll? It all adds up to a series of heavenly bites. Much has been made of the sandwich’s nearly 1,000 calorie total, but it is worth every calorie. Just eat a light dinner and/or take a walk. Or eat half a sandwich. Nothing good in life is free, right?
(and a note: they often sell out of sandwiches everyday by 2pm, so do not dawdle).
And because the name of the place is “Bakesale Betty’s,” the fried chicken sandwich is not the only wonderful thing to devour there. There are numerous baked goods that top the charts, such as their chicken pot pie.
According to our household chicken pot pie aficionado and fan, it’s a tremendously yummy chicken pot pie. It has a wonderfully flaky crust. So flaky, that I’m going to try their pies. I’d have tried them by now, but I’m pacing myself. And quite honestly, I can never avoid the fried chicken sandwich, thus hindering my progress with pastry consumption.
My husband, not known for liking dessert, likes their sticky date pudding:
Bakesale Betty’s is located on 51st and Telegraph avenues in Oakland–there is no sign on their store, but you’ll notice the line out the door. That’s how I noticed it at first (“What is that place? Everybody in the world is there everyday!”)
Don’t take as long as I did to check it out. And oh, about that line? It goes fairly quickly,Bakesale Betty’s has their process down very well…and they give out samples to those waiting in line. I’m not talking little bites, either–but ENTIRE cookies. When I’ve gone, I’ve seen them hand out ginger cookies, pecan cookies, and mega pieces of their wonderful lemon bars.
Plus, when you get to order, you’ll encounter the charming staff, some of whom will you address you by, “My love.” You can never hear that phrase enough in life. You’ll walk out with both your stomach and heart full.
Recipe for Bakesale Betty’s fried chicken sandwich follows after the jump…
Bakesale Betty’s Fried Chicken Sandwich
recipe from the San Francisco Chronicle
Serves 4
You’ll have some breading left over, even after dipping twice. This makes a hefty sandwich in all regards – you’ll need two hands to eat it.
4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk
The vinaigrette
1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt
The breading
1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
11/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying
4 Acme Bakery torpedo rolls, sliced lengthwise
Instructions: Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it “swim” in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.