| Chicken Sandwich | |
| Course: | Main course |
| Served: | Hot (or cold, as in submarine sandwiches) |
| Main Ingredient: | Chicken, bun |
A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread. Variations on the "chicken sandwich" include chicken on a bun, chicken on a Kaiser, hot chicken, or chicken salad sandwich.
In the United States, the chicken sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Another form is made with cold cuts. Wrap versions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as a tortilla. Open-faced versions of the chicken sandwich, which feature hot chicken served with gravy on top of bread, are also common variations.
The ongoing competition for market share in the United States in fried chicken sandwiches has demonstrably impacted the fast casual and quick-service restaurant industry. This competition has coincided with a significant rise in the prevalence of fried chicken sandwiches on menus nationwide. As of 2024, 47% of restaurant menus feature fried chicken sandwiches, compared to 41% for burgers. This represents a 10% increase for chicken sandwiches from 2020 to 2021. While burgers may still hold the overall popularity edge, the increasing presence of fried chicken sandwiches on menus suggests a growing consumer demand.[1]
Chicken salad served between slices of bread is a chicken sandwich variation seen both in North America and elsewhere.
In Ireland, the popular chicken fillet roll is a baguette filled with a spicy or plain Southern-fried breaded chicken fillet and a mayonnaise and/or butter spread.[2]
The hot chicken sandwich or simply "hot chicken" is a chicken sandwich covered with gravy eaten with utensils. The sandwich is sometimes served with green peas. It is especially popular in Quebec and is often considered one of the province's staple dishes.[3] Since it is so commonly found in eateries of Quebec (Rôtisserie St-Hubert, Valentine, e.g.) and less seen outside the province, many Québécois regard it as a part of Quebec cuisine and believe it to have originated in the province. This combination of chicken, gravy, and peas is known by its own term: galvaude, seen in poutine galvaude.
The sandwich is also found in small diners in the Canadian Maritimes and throughout the Southeastern United States.
The sandwich was a working-class dish already common and well established in North American cuisine by the early 1900s and featured on the food menus of pharmacists and druggists of the time. Due to its ease of preparation and its minimal costs, the sandwich was also widely served in the mess halls and cafeterias of the mid-1900s.
This style of sandwich often makes use of leftovers from a previous meal. Substituting turkey for the chicken would make a hot turkey sandwich[4] and substituting roast beef makes a variety of the roast beef sandwich.[5]
The pepito is a sandwich that is prepared with chicken or beef, beans or refried beans and a roll or bun as primary ingredients. It is a common street food in Mexico and Venezuela.[6] [7]
Found in Ohio is the shredded chicken sandwich.[8] The sandwich is also referred to as a hot chicken sandwich in rural Ohio. The sandwich consists of shredded chicken, one or more types of condensed soup, seasoning and crushed crackers to help thicken and bind the sauce. This dish can be heated on a stove top or slow cooker. Invented as a way to use leftover chicken, these sandwiches became popular for covered dish dinners, potlucks, church dinners and tailgate parties. They are also sold in small-town restaurants, drive-ins and bars.[9] The sandwich can also be found at "Ohio" community dinners on the Gulf Coast of Florida held by retirees or snowbirds from Ohio.