Bakesale Betty Knock-Offs

There’s a restaurant in Oakland called, Bakesale Betty. Funny enough, I’ve never set foot in their establishment but have eaten these infamous fried chicken sandwiches of theirs on a number of occasions (my friends brilliantly picked up a bunch for their son’s first bday party).

The sandwich is delicious. I think the draw really is the slaw on top of the sandwich. Or is it the bread? Maybe it’s because it’s fried. Like, who doesn’t love fried? It’s definitely the combination of crunchy, spicy, vinegar with the comfort of the bread that made me want to create my version.

This recipe is on regular rotation at our house. I hope you enjoy.


Bakesale Betty Knock Offs

* 1 full chicken breast, boneless/skinless. Sliced in half and then filleted into four pieces. Then cut in half to equal eight pieces
* 1 egg
* a splash of milk
* 2/3 cup panko
* 1/4 cup pastry flour (regular will do fine too)
* 1 tsp salt
* store bought biscuit dough (we use Immaculate flaky biscuits)
* 1/4 head of cabbage, sliced thinly
* small handful of cilantro, chopped
* 1/2 jalapeño, seeds removed for less spice and minced
* 1/4 cup veggie oil
* 2 TBSP rice wine vinegar (red wine can be a substitute in a pinch)
* a dash of poppy seeds or black sesame seeds (optional but pretty)
* lots of veggie oil for frying

Preheat your oven according to the biscuit instructions.

Mix the 1/4 c veggie oils with vinegar and set aside.

Mix the cabbage, cilantro, jalapeño and seeds. Dress with the oil and vinegar and put into the fridge. (This is also great on hot dogs!)

In one shallow bowl, mix egg and milk. In another bowl, mix panko, flour and salt.

Heat your oil on medium in a pan -filling the pan about 1.5″-2″ with oil. I usually test to see if the oil is hot enough by dipping wooden chopsticks into the oil and looking for lots of tiny bubbles. I like to use large chopsticks to turn the fried chicken. Or you can just add a tiny pinch of the panko to check the oil readiness. It should bubble around the edges.

Put the biscuits in the oven.

Dip one piece of chicken into the egg mixture and then into the panko mixture. The panko should stick well to the meat. Don’t crowd the pan with too many pieces of chicken. You should have room around each piece to flip. But don’t flip in until you start to see the sides get golden brown. Work in batches. Taking the done pieces out and letting drain on paper towels. I also like to add a bit of salt to the freshly fried pieces of chicken. Sooo good.

Don’t forget to keep checking your biscuits.

Once done, take out of the oven and serve with chicken and slaw. I just put everything on the dining table and let everyone make their own sandwiches.


Enchilada (sauce)

Did you know that enchilada sauce doesn’t have a tomato base? Or at least this recipe doesn’t. I was so surprised! Enchiladas seem complex to make but they’re actually really easy. I used to buy the sauce and add tomatoes and extra cumin to “make it my own”. That was until I tried to make the sauce myself. Amazingly, it’s even easier than opening a can and doctoring it up and it’s so much more delicious.


Enchilada Sauce

* 2 TBSP veggie oil
* 2 TBSP flour
* 2 TBSP chili powder
* 1-2 tsp cumin (depending on your taste)
* 1/2 tsp oregano
* 1-2 cloves garlic, minced
* 1/2 tsp salt
* 2 cups chicken stock or veggie

Heat the oil in a large pan over med/high heat. Sprinkle the flour and whisk until smooth cooking for about one minute. Add the seasonings and garlic and whisk. Slowly add the stock stirring to avoid lumps. Cook and stir for ten to fifteen minutes.


For chicken enchiladas, I seared three full, salted chicken legs. Then added some onions and cooked for a couple minutes. I added about 1/4 cup stock to the pan to deglaze and braise the chicken. simmer on low for another 20-30 minutes until the meat pulls from the bones.

Shred the chicken and roll it up in some corn tortillas (we LOVE Abuelitas brand). I add a little cheese and sauce inside each enchilada before rolling them up. I place them in a tight row in a Pyrex dish. I then smother them with more sauce and top them with cheese. Save extra sauce to top the enchiladas on the plate. (I’m lactose intolerant so I just omit the cheese from my enchiladas) I put them in the oven at 350 and heat until the cheese is bubbling.

Serve with a bit of cilantro and avocado and of course extra sauce.