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ADub weighs in on Chicken Sandwich wars

Dove

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Finally got back to BK to try the spicy Ch'King sammich. I ordered the classic and was accidently given a deluxe (w/ added lettuce and tomato)!!

The potato bun was hefty and a great holder of the decadence within. The "spice-glazed breaded chicken filet was great. The spice kick made me pause a couple of times which was nice. The l/t and pickles were chilled

Great sammich.
 

CTMike

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0EC59782-18C1-4BDB-AB98-4D9752105A9B.jpeg

Gave PDQ a try while visiting my parents in Florida. I had higher hopes but just didn’t quite live up to them. Not sure if we didn’t get the freshest chicken but it was over cooked/dry. If it were hot and fresh out the kitchen it would have been better. Not on Popeyes level though.

Next up, have to find a Zaxby’s.
 

storrsroars

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Something I'm gonna try next week when I have a day off...
 

Husky25

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Popeye's just opened in Groton.
 

Chin Diesel

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Something I'm gonna try next week when I have a day off...

That does have a great seasoned flour mixture- salt, black pepper, garlic powder and cayenne. Boom. Done. don't over think it.
 

August_West

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Ok I’ve gotten a bunch of pm’s questioning my methodology. How can I be so sure about the top of my list when they were eaten over such a long period. “Different sandwiches at different times, what’s your control factor?” It was a fair ( albeit petty) point. So tonight i stepped up. I took a trip down route 82 in Norwich where within a 1/2 mile you can get every sandwich known to man. I could’ve added mcdonalds and Wendy’s to this but let’s face it they are not top tier contenders. So let’s see who has it. And who doesn’t.

7B89B14C-5C8B-4199-9CC5-0BEE07CD3C97.jpeg
 

August_West

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Ok let’s see who can pick out the lineup. I scrambled them up.

12A07ECC-D675-4438-99BE-AEA35D631526.jpeg
 

HuskyHawk

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I thought I'd chime in. The last two chicken sandwiches I had, including last Saturday while trying to find a place in Yarmouth, were processed patties. Both were independent places, or at least quasi-independent and we were frankly surprised that what we got was nowhere near as good as a chicken sandwich at BK, or even Wendy's for that matter. Had eaten at one of the two before and the chicken sandwich was previously a real breaded chicken breast. The last time it seemed like a school lunch chicken patty from 1983.

I don't know if it's due to food shortages or something else. Has anyone else experienced this? At present, I'm not sure I'd order a chicken sandwich anywhere but BK or Popeyes (I have no KFC). I'll stick with burgers.
 
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I thought I'd chime in. The last two chicken sandwiches I had, including last Saturday while trying to find a place in Yarmouth, were processed patties. Both were independent places, or at least quasi-independent and we were frankly surprised that what we got was nowhere near as good as a chicken sandwich at BK, or even Wendy's for that matter. Had eaten at one of the two before and the chicken sandwich was previously a real breaded chicken breast. The last time it seemed like a school lunch chicken patty from 1983.

I don't know if it's due to food shortages or something else. Has anyone else experienced this? At present, I'm not sure I'd order a chicken sandwich anywhere but BK or Popeyes (I have no KFC). I'll stick with burgers.
We were just in Eastham a few weeks back and found that the prices spiked and less quantity. Bought lobster rolls and they used be packed with claw meat but not this time. I guess chicken would be the same there but you are at the Cape though its hit or miss there. Even Arnold's was so so.
 
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August_West

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We were just in Eastham a few weeks back and found that the prices spiked and less quantity. Bought lobster rolls and they used be packed with claw meat but not this time. I guess chicken would be the same there But you are at the Cape though its hit or miss there. Even Arnold's was so so.


Lobster is crazy expensive this year. For a few reasons. It happens.
 

HuskyHawk

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Lobster is crazy expensive this year. For a few reasons. It happens.

Kind of strange when last summer they couldn't give it away with all the restaurants closed. They authorized them to sell direct from boat to public in RI and MA.
 
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Kind of strange when last summer they couldn't give it away with all the restaurants closed. They authorized them to sell direct from boat to public in RI and MA.
Trying to make up for lost revenue from covid last year I would believe.
 

August_West

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Kind of strange when last summer they couldn't give it away with all the restaurants closed. They authorized them to sell direct from boat to public in RI and MA.



Bad seasons happen, and also there is a major shortage of seasonal help willing to work the Maine and Canadian Lobster boats.
 

storrsroars

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That does have a great seasoned flour mixture- salt, black pepper, garlic powder and cayenne. Boom. Done. don't over think it.
Made a couple tonight. The umami mayo kicks ass. Thought I had regular dills, but turns out I only had Grillo hot dill spears, which actually worked great for our tastes. Issues I had with the recipe were: too much salt, too much wasted flour - you could use about half as much, which would probably highlight the black pepper and cayenne more if you kept that the same. After totally coating the breasts twice and pressing the flour mix in, about half of it was still on the plate. Also, not confident I'll be able to re-use the oil for anything even after filtering, so that adds to the unit cost.

But, it was a terrific sandwich, and I'm someone who's always been ambivalent at best about chicken sandwiches, especially ones using breast meat. Wife also called it a winner, and she's a big Chik-Fil-A fan.

Served it with a cucumber gazpacho since I'm overwhelmed with cukes from the garden at the moment.

Would make again with the adjustments noted above.

Screenshot 2021-08-05 20.39.03.png
 

Chin Diesel

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Made a couple tonight. The umami mayo kicks ass. Thought I had regular dills, but turns out I only had Grillo hot dill spears, which actually worked great for our tastes. Issues I had with the recipe were: too much salt, too much wasted flour - you could use about half as much, which would probably highlight the black pepper and cayenne more if you kept that the same. After totally coating the breasts twice and pressing the flour mix in, about half of it was still on the plate. Also, not confident I'll be able to re-use the oil for anything even after filtering, so that adds to the unit cost.

But, it was a terrific sandwich, and I'm someone who's always been ambivalent at best about chicken sandwiches, especially ones using breast meat. Wife also called it a winner, and she's a big Chik-Fil-A fan.

Served it with a cucumber gazpacho since I'm overwhelmed with cukes from the garden at the moment.

Would make again with the adjustments noted above.

View attachment 68941
You lost me on mayo. You referred to it as umami mayo, which is a fancy pants way of saying, flavored mayo. Which is a fancy pants way of saying your chicken couldn't hold up on its own without a "sauce".


If your chicken sandwich needs a sauce, you've already lost.
 

storrsroars

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You lost me on mayo. You referred to it as umami mayo, which is a fancy pants way of saying, flavored mayo. Which is a fancy pants way of saying your chicken couldn't hold up on its own without a "sauce".


If your chicken sandwich needs a sauce, you've already lost.
Says the guy who's "coffee" beer wasn't coffee enough.

I don't know if it "needs" a sauce as I didn't try it without, but I can unequivocally say it's a terrific sandwich with the sauce.
 
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dvegas

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The Chick-fil-A sauces are offered for sale at Stew Leonard's in Norwalk. Never had anything but a sandwich there so can't opine on the quality but supposedly some flavors have a cult following
 

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