Is Oakland the Fried Chicken Sandwich Capital of the World?

Last week, we checked in on eggs -- that magical sandwich ingredient that's having something of a cultural moment. But I did a little research over the weekend and learned that if you let those eggs hatch, they become chickens. Chickens that can then be fried up and made into delicious sandwiches. 

So far, the country's egg troubles haven't spilled over into the fried poultry supply. But we weren't taking any chances and set out to eat our way through a couple of Oakland's best spots.

That's how, just 24 hours after completing the Oakland Marathon (because I need to create caloric deficits large enough to accommodate my sandwich habit), I found myself at OK's Deli in Oakland, staring down what can only be described as a monument to fried chicken excess: Their Sichuan Hot Chicken Sandwich.

What we're dealing with here is a Sichuan take on a Nashville classic: a hefty Taiwanese-style fried chicken thigh, aggressively seasoned with the house Sichuan spice blend, and topped with cooling iceberg lettuce, crushed cucumber, and fresh cilantro. 

The whole situation gets dressed in a sesame ginger vinaigrette and honey mustard, all barely contained by a house-made sesame bun that deserves an engineering award for structural integrity.

When the counter person asked "Mild or Spicy?" I naturally went with spicy because - why not be up with heartburn all night? This wasn’t a mistake per se, but let's just say my sinuses got as thorough a cleansing as my cardiovascular system did during Sunday's race. Perhaps TMI, but you’re here for the unvarnished story.

This sandwich is easily enough for three normal people to share (or one person who recently burned 3,000 calories).

Just up the road from OK's is a Bay Area fried chicken institution: Bakesale Betty's.

The Betty's formula is deceptively simple: a perfectly fried and juicy chicken breast meets a spicy, acidic cabbage slaw. That's it. No fancy aiolis, no Instagram-baiting color schemes—just a harmonious balance of crunch, heat, and tang that has had people lining up around the block since they opened 20 years ago.

What separates Betty's from the pretenders is their cabbage slaw—swimming in vinegar and studded with jalapeños. It's the kind of sandwich that makes you question why anyone would complicate the format further.

The only downside? Their notoriously limited hours and tendency to sell out early.

Until next time - may your takes be spicy and your chickens be crispy. 

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