Bakesale Betty's Crispy Chicken Sandwich Delight
Indulge in the juiciest, crispiest chicken sandwich inspired by the iconic Bakesale Betty’s restaurant in Oakland. This recipe brings together perfectly fried chicken, a zesty mustard vinaigrette, and a vibrant coleslaw that will tantalize your taste buds. Whether you opt for the original chicken or switch it up with fried tilapia, the star of this sandwich is the fresh and crunchy coleslaw, a true explosion of flavors. Perfect for lunch or as a satisfying snack, this colossal sandwich will leave you craving more!
4
Servings
995
Calories
18
Ingredients
Ingredients
Boneless skinless chicken breasts
4 (about 6 ounces each, seasoned with kosher salt)
Kosher salt
to taste
Buttermilk
1 quart
Dijon mustard
1 tablespoon (preferably Edmond Fallot)
Red wine vinegar
3 tablespoons
Kosher salt
1 teaspoon
Extra virgin olive oil
1/2 cup (preferably Bariani)
Red onion
1 small (very thinly sliced)
Red wine vinegar
1 cup (for macerating onions)
Jalapenos
2 (seeded, cut in half, and sliced crosswise)
Parsley
1/4 cup (chopped)
Green cabbage
1/2 (core and outer leaves removed, and very thinly sliced)
All-purpose flour
1 lb
Cayenne pepper
1 tablespoon
Kosher salt
1 tablespoon (or more to taste)
Freshly ground pepper
1 1/2 teaspoons
Vegetable oil
2 quarts (for frying)
Torpedo rolls
4 (sliced lengthwise)
Instructions
1
Begin by seasoning the boneless skinless chicken breasts generously with kosher salt. Allow them to rest for a minimum of 5 minutes. In a wide, shallow nonreactive bowl or casserole dish, pour in the buttermilk and add the seasoned chicken breasts, ensuring they are fully submerged. Cover and refrigerate for 1 hour, or up to overnight for maximum flavor.
2
Next, prepare the vinaigrette. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, and kosher salt. Gradually drizzle in the extra virgin olive oil while whisking continuously until the dressing is smooth and emulsified.
3
To make the coleslaw, macerate the very thinly sliced red onion in the cup of red wine vinegar for at least 20 minutes. Once the time is up, discard the vinegar and toss the onions with sliced jalapenos, chopped parsley, thinly sliced cabbage, and a sprinkle of kosher salt. Pour the vinaigrette over the mixture and toss until everything is evenly coated.
4
When you are ready to fry the chicken, pour the vegetable oil into a large stockpot, filling it no more than halfway. Heat the oil to 365°F, using a digital thermometer to monitor the temperature.
5
While waiting for the oil to heat, prepare the breading by combining all-purpose flour, cayenne pepper, kosher salt, and freshly ground pepper in a wide shallow bowl. Remove each chicken breast from the buttermilk, allowing excess to drip off. Dredge each breast completely in the flour mixture. For an extra crispy crust, repeat the dipping process by returning the coated chicken to the buttermilk and then dredging through the flour again.
6
Once the oil reaches 365°F, carefully add the chicken breasts into the hot oil one at a time. Allow them to cook undisturbed for the first minute to achieve a nice crust. Then, gently help the chicken 'swim' in the oil using tongs, ensuring even cooking for about 5-7 minutes. Once golden brown and cooked through, remove the chicken from the oil and drain on paper towels. Season immediately with more kosher salt.
7
To assemble your sandwich, place a generous portion of crispy fried chicken on the bottom half of the torpedo roll, topped liberally with the zesty coleslaw, and finish with the top half of the roll. Serve immediately and enjoy!
Nutrition Information
58 g
Fat
63 g
Carbs
52 g
Protein
6 g
Fiber
1497 mg
Sodium
95 mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Bakesale Betty's Crispy Chicken Sandwich Delight?
It is a juiciest, crispiest chicken sandwich inspired by the iconic Bakesale Betty’s restaurant in Oakland, featuring fried chicken, mustard vinaigrette, and a vibrant coleslaw.
How many servings does this recipe produce?
This recipe is designed to make 4 servings.
How long should the chicken soak in buttermilk?
The chicken should be refrigerated in buttermilk for at least 1 hour, or up to overnight for maximum flavor.
What is the ideal temperature for frying the chicken?
The vegetable oil should be heated to 365°F before adding the chicken.
How many calories are in one sandwich?
Each serving contains approximately 995 calories.
What are the ingredients for the zesty mustard vinaigrette?
The vinaigrette consists of Dijon mustard, red wine vinegar, kosher salt, and extra virgin olive oil.
How do you prepare the onions for the coleslaw?
Thinly slice the red onion and macerate it in a cup of red wine vinegar for at least 20 minutes, then discard the vinegar before mixing.
How do I achieve an extra crispy crust on the chicken?
For an extra crispy crust, repeat the dipping process by returning the flour-coated chicken to the buttermilk and then dredging it through the flour mixture a second time.
How long does it take to fry the chicken breasts?
The chicken should be fried for about 5-7 minutes until golden brown and cooked through.
What type of bread is used for this sandwich?
The recipe calls for 4 torpedo rolls sliced lengthwise.
What is the sodium content of this recipe?
There is 1497 mg of sodium per serving.
Can I substitute the chicken with something else?
Yes, you can switch the original chicken with fried tilapia for a different variation.
What vegetables are included in the coleslaw?
The coleslaw includes red onion, jalapenos, parsley, and thinly sliced green cabbage.
How much protein is in one serving?
Each sandwich provides 52 g of protein.
What spices are used in the flour breading?
The breading is seasoned with cayenne pepper, kosher salt, and freshly ground pepper.
How much oil is needed for frying?
The recipe requires 2 quarts of vegetable oil for frying.
Is there a specific brand of mustard recommended?
The recipe suggests using Edmond Fallot Dijon mustard.
How much fat is in this sandwich?
There are 58 g of fat per serving.
Should the jalapenos be seeded?
Yes, the recipe specifies that the jalapenos should be seeded, cut in half, and sliced crosswise.
How many carbohydrates are in a serving?
There are 63 g of carbohydrates per serving.
What is the first step in preparing the chicken?
Begin by seasoning the chicken breasts with kosher salt and letting them rest for at least 5 minutes.
How much buttermilk is needed for the marinade?
You will need 1 quart of buttermilk.
What is the cholesterol content per serving?
The sandwich contains 95 mg of cholesterol.
How much fiber does this recipe provide?
There are 6 g of fiber per serving.
What type of olive oil is preferred for the dressing?
The recipe prefers Bariani extra virgin olive oil.
How do you prevent the chicken from sticking to the pot during frying?
Allow the chicken to cook undisturbed for the first minute to achieve a nice crust before moving it.
What should be done immediately after removing the chicken from the oil?
Drain the chicken on paper towels and season it immediately with more kosher salt.
How much flour is used for the breading?
The recipe uses 1 lb of all-purpose flour.
What is the weight of each chicken breast?
The recipe suggests using chicken breasts that are about 6 ounces each.
How should the cabbage be prepared?
The core and outer leaves should be removed, and then the cabbage should be very thinly sliced.