Serious Sandwiches: Bakesale Betty's Fried Chicken Sandwich
Photograph from c(h)ristine on Flickr
With the New Year approaching, there is the possibility of the chance that maybe I would perhaps consider having an inkling to make a resolution to eat better. With that (50/50 at best) chance of "improving" my diet looming, it's time to stuff my face with not so healthy things, just in case I decide to abstain after January 1st.
In my book of guilty pleasures, the number one at the top of the list, has got to be fried chicken—and what better way to enjoy it then in sandwich form, served out of a bakery in Oakland, by a former cook from the birthplace of California cuisine.
Started by Australian Chef, and 3 year veteran of Chez Panisse, Alison Barakat, Bakesale Betty has a line down the street at lunchtime (think Magnolia Bakery in New York City), but it's not cupcakes the people are waiting for. Despite her wide array of delicious baked goods, it's actually their now famous fried chicken sandwich that is bringing in the crowds.
It starts with a torpedo roll from Acme Bread Company in Berkeley. Assembled at least 3 at a time, the line of rolls each get a generous heaping of mayo less cole slaw, made with green cabbage, red onions, jalapenos, parsley, red wine vinegar, extra virgin olive oil and a dijon mustard vinaigrette. On top of the pile goes two Fulton Valley Farm free range chicken breasts, which have spent the night soaking in buttermilk, before being dipped in seasoned flour and fried in vegetable oil.
The sandwich is served Monday through Friday starting at 10am, but they are usually all gone by 2, so get there early. And, the best part- there is usually some sort of free treat for those willing to brave the long line!
Want to make it yourself? The San Francisco Chronicle has the recipe here.
Bakesale Betty
Address: 5098 Telegraph Ave, Oakland, CA 94609 (between 49th & 51st; map)
Phone: 510-985-1213
Website: bakesalebetty.com
About the author: Zach Brooks is the proprietor of Midtown Lunch, where he blogs about affordable lunchtime eats in Midtown Manhattan. The guy knows his sandwiches.
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6 Comments:
As a Nebraska raised ranch girl now Oregon dietitian, I apprectiate your situation, I make fried chichen that people beg for, as my mother spent all 3 summer holiday mornings frying 5 chickens (farm raised).
Now I make hind quarter chicken legs in the French style stuffed with herbs under the skin ( rest for 1 hour prior to frying if possible), then I brown them on very high heat, (no added grease in the pan drain grease as it accumulates) until the skin is well browned, then bake them at 340-350 on a broiler pan for 1 hour, there is no grease everyone loves it, as it is flavorful and so moist, yet crispy like fried chicken. My husband now far prefers it to my fried, obviously this works well with duck legs. You must try this I try to get everyone to do it as hind quarters of chicken are often the best bargin, at the meat market and least appreciated, you will make it a million times if you do it once.
Salud!
Nourishment at 1:02PM on 12/19/07
Looks tremendous ... like a fried oyster po-boy except with chicken.
redfish at 3:56PM on 12/19/07
oh, wow, about 30 years ago, i used to live right around the corner from there. the only restaurants back then were nasty fast food like church's fried chicken.
cybercita at 11:44PM on 12/19/07
I love this place. The last time I went for a fried chicken sandwich, they gave me a free sample of apple pie, which was more like a generous slice of delicious.
Marilyn at 10:42AM on 12/20/07
One of the best sandwiches in town. Also not to be missed is the chicken pot pie.
Oakland Aaron at 5:22PM on 12/20/07
Hi Zach,
Great post, but couple of corrections. Just confirmed with BB's - they serve the chicken sandwiches on Saturdays (thankfully, as we're flying up today) and they are closed Sundays and Mondays.
Suebee
Suebee at 10:33AM on 12/21/07