A classic that gets more popular with each passing year
By Ari Weinzweig
We first began serving the Fried Chicken Sandwich at the Roadhouse back in the spring of 2020! It’s now become something of a staple—what started as a short-term special has earned itself a spot on the regular menu and a loyal coterie of customers who express their love for it with great regularity!
We start with the super tasty, signature fried chicken from the Roadhouse—Amish-raised chicken, soaked in buttermilk, rolled in flour that’s been seasoned with salt, a bit of red pepper, and a whole lot of freshly ground farm-to-table Tellicherry black pepper, deep-fried till it gets that crunchy, spicy, savory, light brown crust. The fried chicken has been the biggest-selling item on the Roadhouse menu for years now!
In this case, we take a hot-out-of-the-fryer, boneless chicken breast, put it on a lightly grilled and buttered Bakehouse challah bun that’s generously spread with a New Mexico Green Chile-Ranch dressing, and, last, but not least, we add a pile of sliced pickles. The whole thing comes together into one holistically sound, wholly delicious, sandwich. The spice and crunch of the chicken and the cool but spicy tang of the ranch, are all brought to their best by the contrast with the vinegary vivaciousness of the pickles!
If you like, you can also order it with a little Vermont Cabot Creamery cheddar cheese and a couple of strips of Nueske’s Wisconsin applewood smoked bacon. I like it with some of that awesome IASA spicy pepperoncino on the side (I put it on almost everything)!
The sandwich comes with fries, but if it were me ordering, I’d opt for the totally terrific Tellicherry Black Pepper Fries, or maybe our wonderful Mashed Potato Salad.
We also make a great gluten-free version, coating the chicken breast with the organic Carolina Gold rice flour we get from the folks at Anson Mills and cooking it in our gluten-free fryer!