I’ve never been to the restaurant but friends have had parties with Bakesale Betty catering. Bakesale Betty is a restaurant in Oakland, CA. And although, I’ve never been, I love Betty. These chicken fried sandwiches that she has inspired me to make for every major sporting/watch-and-eat event. They’re crunchy and savory and oh so easy to eat way too much of. They’re also great booze absorbers.
Bakesale Betty Knock Offs
- 4 whole boneless, skinless full chicken breasts (or 8 if they’re halved)
- 2 packages of biscuit dough (or make your own, ambitious one)
- 3 eggs
- 2 cups panko
- 1 cup flour
- 3 TBSP kosher salt
- 1/2 head cabbage, sliced thin
- 1/2 bunch cilantro, chopped
- 1 TBSP poppy seeds
- 1-2 jalapeños, diced
- Rice wine vinegar
- Canola oil
Bake biscuits according to package – or your recipe.
While biscuits are backing, mix cabbage, cilantro, poppy seeds and jalapeños. Drizzle with oil and vinegar and set aside (kids do not like this slaw so I always serve it as an add on).
Mix eggs in a shallow bowl. In another shallow bowl, mix part of the panko, flour and salt (this you’ll need to keep filling as the chicken cooks.) Cut chicken pieces diagonally to appropriate size of biscuits. Dredge chicken in eggs then dry mix.
Heat oil in a pan about 1″ deep. Heat until quick but not vigorous bubbles form around panko that’s dropped in to the pan. don’t let it over heat or smoke.
Add chicken to oil and cook until done. Drain on paper towels.
Assemble chicken sandwiches and devour!