If you’ve had the pleasure of chomping down on the two-fisted, crunch-a-palooza known as Bakesale Betty’s fried chicken sandwich, you know it’s hard to forget.
Not with that impeccable golden crust, pillowy torpedo roll and mound of tangy slaw.
If you can’t make it to Bakesale Betty’s two Oakland locations to stand in line for it — and there almost always is one — you can try your hand at making one at home.
Baker-Owner Alison Barakat, who dons an electric blue wig as her alter ego, “Betty,” shares the recipe for this killer sandwich on the new, improved Via magazine Web site. Starting with this inaugural spotlight on Bakesale Betty, yours truly will be working with Via to bring you a new recipe on that site each month for a signature dish created by a landmark restaurant in the West.
For the famous Bakesale Betty’s sandwich, boneless, skinless chicken breast halves gets marinated in buttermilk for an hour or up to overnight. Then, they’re twice dunked into seasoned flour and buttermilk to create an especially thick crust when fried. For the topper, shredded green cabbage gets tossed with red wine vinegar and jalapenos for a slaw with brightness and kick.
When it’s all assembled, it’s a marvel.
At the bakery, you can pull up a stool to one of the ironing board “tables” set up on the sidewalk to enjoy your sandwich. At home? Well, you’ll just have to clear off the pile of laundry from your own ironing board to mimic the effect.
More: Bakesale Betty’s Banana Bread with Cinnamon Crumble Topping
