A fact that not everyone knows is that eight billion chickens are eaten in the United States every year. Yes, eight billion. The average American eats about 100 pounds of chicken each year.
Even more impressive is the fact that Texans eat more chicken than beef. Yes, it’s true. Texans eat more than double the amount of chicken than they do beef, according to Forbes.
Americans eat more chicken than any other country on the planet and much of that is consumed in sandwich form. Chicken is the second most popular sandwich in the United States, surpassed only by grilled cheese.
While it is impossible to pinpoint the first time someone slapped a clucker between two pieces of bread, history tells us that sandwiches were created for convenience.
We also know that more young folks eat chicken sandwiches than their older counterparts and more men eat them than women. In America, more than 49 percent of people over 20 years of age eat one every day, according to the Smithsonian Institute.
Several places claim to have served the first chicken sandwich in the U.S. The New Orleans version of a chicken sub may have been invented by French Quarter restaurant owners Clovis and Bennie Martin in 1929.
Research shows that the first recorded chicken sandwich on a menu was at the Dwarf Grill in Hapeville, Georgia. After having served overseas in World War II, Samuel Truett Cathy opened the grill with his two brothers in 1946.
During that year, the Cathys were looking for a chicken alternative and placed a piece of boneless grilled chicken on a bun and dubbed it the Chik-fil-A.
More than 70 years and 1,500 restaurants later, one of Chick-fil-A’s earliest slogans became: “We didn’t invent the chicken. Just the chicken sandwich.”
This was an era when chicken was only slightly more popular than fish and the consumption of beef and pork was five times greater.
Few foods have sparked as much fervor and competition as the chicken sandwich as many cultures have contributed to the creation of it.
The history of fried chicken has undeniable roots in the black community as enslaved West Africans brought this style of cooking to the Americas. Chicken became a common food served at religious meals and a significant part of Black American culture after the Civil War.
African American restaurateur Thornton Prince, III opened the original BBQ Chicken Shack in Tennessee more than 80 years ago and is credited as the father of Nashville hot chicken. Today, Nashville hot style is the fastest-growing style of chicken sandwiches offered worldwide.
Major fast-food chains like Popeyes, KFC, and Chick-fil-A continuously vie for supremacy in sales, featuring different styles of chicken from around the country. Competition drives innovation and over the years the ‘battle for the best’ has spilled into the kitchens and onto the menus of restaurants everywhere.
Across the island, Galveston eateries opened their kitchens to Galveston Monthly Magazine and shared their recipes with us. We spoke to restaurant owners, managers, and front-of-the-house staff who all agreed that the chicken sandwich was among their best sellers.
They also concurred that the meat, whether breast or thigh, should be marinated beforehand. Some used wet and some used dry but either way, the chicken was well-seasoned for a minimum of an hour and up to two days prior to cooking.
Batters and seasoning mixes are proprietary, and we can’t share the exact details, but we can share that a lot of thought goes into every step of making each sandwich.
A fresh bun was key in every case, and in several instances, the bun was baked fresh, in-house. Others receive frequent deliveries of buns from local bakeries, several times per week, ensuring freshness.
While classic toppings like lettuce, tomatoes, and pickles were available in every case, many offer an array of cheeses and house-made sauces.
You would be hard-pressed to find an island restaurant that did not serve a chicken sandwich. We have, however, compiled a list of favorites created by our staff and readers.
And, since trends show signs of chicken consumption growing larger every year, Galveston Monthly will surely revisit favorite chicken dishes in a future issue.
The simple yet innovative idea of chicken on a bun has laid the foundation for what has become a culinary phenomenon. From its modest beginnings in a small Atlanta restaurant to becoming a global sensation, the chicken sandwich has earned a special place in the hearts, and bellies, of millions.
CHICKEN PARMIGIANA SANDWICH
The Chicken Parmigiana Sandwich at Gino’s Italian Restaurant & Pizzeria comes fully loaded with a deep-fried chicken breast that was marinated in special house seasonings, topped with their signature marinara, covered in imported cheeses, and broiled until hot and bubbly.
All of the sandwiches at Gino’s are served on baguettes baked in-house. Gino’s is located midtown near 61st Street at 6124 Stewart Road.
CHICKEN SPINACH BURGER
The Chicken Spinach Burger at Cajun Greek features a juicy, marinated chicken breast topped with sauteed spinach, red onion, tomato, white American cheese, and chipotle mayo on a brioche bun. Chicken is served grilled or blackened. The combo is served with fries or homemade coleslaw. Cajun Greek is located at 2226 61st Street.
CLUCK YEA!
The Cluck Yea! at Gonzalo’s American Bistro is the only sandwich on our list made from chicken thighs. The buttermilk-soaked, skin-on thighs are double battered, deep fried, and topped with coleslaw, dill pickles, and a spicy, house-made aioli on a brioche bun. Gonzalo’s American Bistro is located on the east end at 415 9th Street.
DOC’S HOT CHICKEN SANDWICH
The Hot Chicken Sandwich at Doc Holliday’s features a buttermilk marinated, battered, and deep-fried chicken breast on a house-made pretzel bun with jalapenos and cheddar baked right in.
After a bath in their Nashville-style hot sauce, the chicken is topped with sweet and tart apple slaw, dill pickle slices, and Doc’s signature sauce. Doc Holliday’s is located at 6010 Seawall Boulevard.
FRIED CHICKEN BURGER
What makes the Fried Chicken Burger at Lil’ Buffalo Grille unique is that Executive Chef Salvador Castro marinates the chicken breasts for two days before dipping them in a specially seasoned batter and deep frying.
There are many options for building your sandwich, including green leaf lettuce, beefsteak tomatoes, dill pickles, grilled onions, avocados, an array of cheeses and sauces, and more. Sandwiches are served on a brioche bun, or you may request a pistolette roll when available.
Options for sides include chips, French fries, sweet potato waffle fries, house-battered onion rings, or freshly made coleslaw. Lil’ Buffalo Grille is located at 13 Evia Main in the west-end neighborhood of Evia on Galveston Island.
SWEET SRIRACHA CHICKEN SANDWICH
The Sweet Sriracha Chicken Sandwich at Shark Shack is made with a generous serving of marinated breast meat, breaded in a special house seasoning and deep fried. The chicken is tossed in a sweet and spicy sauce, topped with Swiss cheese, and served on a locally made bun with their signature ranch dressing.
Sides include fresh-made coleslaw or seasoned French fries. Shark Shack is located downtown at 2402 The Strand.