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| From Ai Wei Wei's Zodiac exhibit because I don't think Wendy's would give me a picture. |
I know, I know. It's been over a month since my first blog post. But, I felt it was so epic that it really needed to sink in. Right?
Eh. Really, I'm just trying to get the hang of this whole thing.
For the most part, I don't eat a lot of fast food any more. But, my taste buds always pines for Wendy's. I have a love of their Spicy Chicken Sandwich that may be unnatural. For a place that made their name with square burgers, Wendy's knows its way around a clucking mass of feathers.
The Question:
Is it cheaper to make a spicy chicken sandwich at home or to buy it at Wendy's? Is it faster?
I called the Wendy's on Utica Avenue here in Brooklyn (let us not get into how awkward that phone call was) and was told that the Spicy Chicken Sandwich is approximately
$4.13.
Can my home version beat $4.13 and be just as tasty?
Let's compare:
I will list the item I used and divide it by how much is in the package (number of cutlets, ounces in a jar, etc) which should give us an idea of how much one use of that item would be.
Now, some of what I used in this experiment are staples in my kitchen. As they are always in my kitchen they won't be figured into the overall cost. For condiments we will say that I used an ounce.
My Shopping List:
Chicken cutlets - $4.19/2 cutlets in the package = WAIT!
The cutlets, as they came from the store were too big. I had to cut them in half. So...
THIS is My Shopping List:
Chicken cutlets - $4.19/4 cutlets in the package =
$1.05
Martin's potato bread buns - $3.49/8 buns in the package =
$0.45
Hunt's ketchup (no high fructose syrup) - $1.99/20 ounces =
$0.10
Mayonnaise - $1.59/8 ounces =
$0.20
Pickles - $2.19/16 ounces =
$0.14
Flour = Staple
Salt = Staple
Black pepper = Staple
Cayenne pepper = Staple
Oil = Staple
Mustard = Staple
That brings the total of one of my spicy chicken sandwiches to =
$1.94
That is a $2.19 difference. If you wanted to feed a family of four you would pay $7.76, which is less than two of Wendy's sandwiches.
What's the Time?
Seriously, this sandwich takes me less than 15 minutes to make. In the time that you could get into your car and drive (spending money on gas) or take the train to Wendy's, put in your order, wait for it, and get back home I would be done. Granted, you would have to go to the grocery store, but, unless you never shop for anything, you have to go to the grocery store at some point in the week anyway.
I believe this version beats the Wendy's in terms of time and price.
The thing about a home version is that the taste is not standardized. When you go to Wendy's (or any fast food place) you know that your sandwich is going to taste the same every time. That is the beauty of fast food restaurants. You can expect that what you get will taste exactly the same as the last time you ate it.
Home versions aren't like that. We don't all have the same kitchens, with the same ingredients, and the a standardized list of how to make it. But, that is okay. Because we can have our sandwich the way we want it without having to ask someone to hold the pickles or extra mayo. We can have it our way. (Please don't sue me Burger King. The only thing I own is a slinky.)
Let me take you through the process of making the sandwich, and then let's talk about the taste.
Basically, what you're doing is frying a chicken cutlet and slapping it on a bun.
I like to use
Mark Bittman's Chicken Meuniere when frying cutlets. It sounds fancy, but it really is just an easy way to fry thin slices of meat.
What you'll need:
Salt
Pepper
Cayenne or Red pepper flakes
Flour (for breading)
A little oil (for the pan). You can use olive, vegetable, canola, peanut, whatever you prefer.
Chicken cutlets
1. Salt and pepper your chicken cutlets on both sides to taste. I put both black and cayenne pepper on mine because I like to set my taste buds on fire. Put them aside.
2. Put your pan (I prefer a cast iron skillet) on a low to med heat. You don't need to rush this, trust me.
3. Coat the bottom of your pan with your oil. This isn't a deep fry so you don't need a lot.
4. While your oil is heating, put your thickest chicken cutlet in your flour and lightly coat it on both sides.
5. Test your oil by putting a pinch of flour in it. If it starts to bubble it is time to add your cutlet.
6. Shake the excess flour off your thick chicken cutlet and put it in the oil.
7. Flour your thinner pieces and add them to the oil.
Don't crowd your pan! You can cook your cutlets in batches. Too many cutlets in a pan will bring the temperature of your oil down and you won't get a good crust on it.
8. Watch for browning on the bottom of the cutlet. It should take about 4-6 minutes.
9. Once you have a nice golden brown turn your cutlets over. Start with the thick piece.
10. After about a minute start checking for doneness by pressing on the
cutlets with your finger. They will feel firm to the touch when they
are ready to take out of the pan.
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| I poked the chicken! |
11. Put your beautiful chicken breast on your bun and build your sandwich!
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| This is my husband's sandwich. I refuse to discuss the cheese because it is wrong. |
Taste?
Mine wasn't as breaded as Wendy's, but I'm okay with that.
The husband says that it holds up, but feels there was more chicken than bread. A "problem" easily solved by thinner cutlets.
I would say that the taste holds up. Not exactly the same, but still delicious. I would say this experiment was a success!
Have questions? Comments? Compliments on my sassy style? Leave me a note in the comments section!
