Bakesale Betty’s Fried Chicken Sandwich
Bakesale Betty’s is somewhat of a legend around these parts. For those of you unfamiliar with the brand, Bakesale Betty’s is a bakeshop located on Telegraph Avenue in the Temescal district. Founded in 2000 by the Australian blue haired diva featured above; Alison Barakat. Bakesale Betty’s was famous for their stellar array of excellent baked goods, strawberry shortcakes, chicken pot pies, scones, cookies and the renowned Bakesale Betty’s Fried Chicken Sandwich served with a spicy cabbage slaw. The bakery was always a take-out operation with old ironing boards and chairs set up on the sidewalk in front of the store-front for patrons to enjoy their home made creations. The lines have always been long and at one point if the line was too long, Alison would send out free freshly baked cookies for everyone in line to enjoy while they waited to order. For a hot second, Bakesale Betty’s opened a second location on the corner of Broadway and West Grand Avenue which had very limited hours. Soon afterwards, this store closed leaving only the original location. If you were a Williams Sonoma shopper you might have seen Bakesale Betty’s baking mixes on sale in the stores. Sadly, over the past few years BB’s menu has been paired down to 2-3 staple items. From the time that the little bakery opens in the morning until they sell out, there is a line out the door and around the corner waiting to place their order and experience their wholesome goodness. I personally prefer this as a salad (hold the roll), but some are purists without my lack of excitement about carb fillers. Try it for yourself at home.
5098 Telegraph Avenue
Oakland, CA 94609
510-985-1213
Bakesale Betty's Fried Chicken Sandwich
2013-03-05 18:37:09
Serves 4
One of the best fried chicken sandwiches
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Nutrition Facts
Serving Size
1049g
Servings
4
Amount Per Serving
Calories 5052
Calories from Fat 4282
% Daily Value *
Total Fat 484g
745%
Saturated Fat 36g
180%
Trans Fat 3g
Polyunsaturated Fat 81g
Monounsaturated Fat 345g
Cholesterol 83mg
28%
Sodium 3389mg
141%
Total Carbohydrates 137g
46%
Dietary Fiber 9g
35%
Sugars 9g
Protein 51g
Vitamin A
24%
Vitamin C
109%
Calcium
33%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Vinaigrette
- 1 tablespoon Dijon Mustard
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Salt
- 1/2 cup Extra Virgin Olive Oil
For the Coleslaw
- 1 small Red Onion (sliced very thin)
- 1/2 cup Red Wine Vinegar
- 2 Jalapeno Chiles (cut in half lengthwise; sliced crosswise)
- 1/4 cup chopped Parsley
- 1/2 Green Cabbage (core and outer leaves removed; sliced very thin)
- 1 teaspoon Salt
For the Chicken
- 4 large Skinless Boneless Chicken Breast Halves (about 6 ounces each)
- Salt to taste
- 1/2 quart Buttermilk
- 4 1/2 cups All-Purpose Flour
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Salt
- 1 1/2 teaspoons freshly ground Black Pepper
- 2 quarts Vegetable Oil (for frying)
- 4 fresh White Rolls (sliced lengthwise)
Instructions
- Step #1
- 1 tablespoon Dijon Mustard
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Salt
- 1/2 cup Extra Virgin Olive Oil
- For the Vinaigrette: In a bowl, whisk the mustard, vinegar, and salt.
- Slowly whisk in the olive oil until well blended. Set aside.
- Step #2
- 1 small Red Onion (sliced very thin)
- 1/2 cup Red Wine Vinegar
- 1/2 Green Cabbage (core and outer leaves removed; sliced very thin)
- 1/4 cup chopped Parsley
- 2 Jalapeno Chiles (cut in half lengthwise; sliced crosswise)
- 1 teaspoon Salt
- For the Coleslaw: In a small bowl, cover sliced onions with red wine vinegar, allowing to macerate for 5 minutes. Drain off vinegar, discard and add onions to a medium mixing bowl along with cabbage, parsley, jalapenos, salt and enough vinaigrette to moisten. Combine all ingredients and adjust seasoning.
- Step #3
- 4 large Skinless Boneless Chicken Breast Halves (about 6 ounces each)
- Salt to taste
- 1/2 quart Buttermilk
- For the Chicken: Season the chicken breasts with salt. Let stand at least 5 minutes.
- Pour buttermilk over chicken breasts and allow to sit for anywhere between 1 hour and overnight.
- Step #4
- 2 quarts Vegetable Oil (for frying)
- Pour the vegetable oil into a large pot, filling it no more than halfway.
- Place the pot on a burner over med heat until the oil temperature reaches 325°F.
- Step #5
- 4 1/2 cups All-Purpose Flour
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Salt
- 1 1/2 teaspoons freshly ground Black Pepper
- Combine flour, cayenne pepper, salt and black pepper in a wide, shallow dish. Remove chicken breast from buttermilk, one at a time, without wiping any excess buttermilk and place in seasoned flour. Coat both sides with seasoned flour, shake off excess and dip back into buttermilk. Repeat the flour coating process, this will produce a thicker, crunchier coating on the chicken. Repeat with remaining breasts.
- Step #6
- Carefully place each piece of chicken in the hot oil using tongs. After a minute, using tongs, make sure the chicken breasts are cooking evenly and not sticking to one another. Cook for 5 to 7 minutes, until chicken is cooked through and golden and crispy. Drain on paper towels and allow to cool a few minutes before assembling the sandwich.
- Step #7
- 4 fresh White Rolls (sliced lengthwise)
- Top each bottom half of the rolls with a generous amount coleslaw. Place a chicken breast on top and finish with the top half of the roll. Cut sandwich in half and enjoy!
The Certifiable Foodie http://thecertifiablefoodie.com/
Bake Sale Betty is tasty and fun, especially when we (our family) all go there together. Mom