How does BurgerFi's new chicken sandwich fly vs. Chick-fil-A?
A certain pancake chain — IHOP — pulled a publicity stunt to introduce its revamped burger lineup and that did not go sowell.
But I’m happy to report that BurgerFi’s well-intentioned expansion into chicken sandwiches might fly.
BurgerFi, a fast-growing and very good chain that started in South Florida, is known for its burgers. This month the eatery introduced a chicken sandwich for a charitable cause. The Chicken Avocado BLT is available for a limited time at all 22 South Florida locations, with BurgerFi saying it will contribute $1 from each sale to the St. Jude Children’s Research Hospital to fight pediatric cancer.
The grilled chicken sandwich ($8.87, pricemay vary) could become a permanent fixture if it is well received, BurgerFi says, part of a menu expansion that also has brought a fried chicken sandwich ($6.57) to some locations in recent months.
So how do BurgerFi’s chicken sandwiches stack up to the competition? I decided to conduct a chicken throwdown, tasting BurgerFi’s two chicken newcomers at its Tower Shops of Davie location before dashing across the street to Chick-fil-A, where I chomped on two more sandwiches — the classic fried Chick-fil-A chicken breast ($3.49) and a fancier grilled chicken club ($6.09).
And because it also was National French Fry Day, I just had to order BurgerFi’s handcut fries and Chick-filA’swaffle fries. Pass the Lipitor, please.
I was a bit confused but ultimately pleasantly surprised by BurgerFi’s chicken avocado BLT. When I unwrapped the sandwich I thought there had been amistake, because beneathBugerFi’s signature bun(brandedwith thecompany’s name) was a large fried round object that I thought was fried (and not grilled) chicken. Turns out that was the avocado, a golden-brown slice placed atop a ghost-white grilled chicken breast thatwas covered in melted white cheddar cheese.
I took a bite. The grilled chicken was juicy and plump and the fried avocado crunchy and creamy. The cheese was subtle (it supposedlywas sharp cheddar but did not have much sharpness). The bacon was a little limp, the lettuce and tomato fine. The proportionality of the bun with all the ingredients was good. The sandwich was a bit salty, perhaps from the bacon or a reddish, honeymustard barbecue sauce spread on top and bottom. But overall it was good. I declare it a keeper.
The fried chicken sandwich was not as satisfying, made from a breast that arrives in stores pre-battered. The fillet and coating had a mealy, almost watery texture that crumbled while eating. The sandwich was trying to be a Chick-fil-A copycat (with pickles at the bottom) but this was no Chick-fil-A.
That was confirmed when I went across the street, navigating past the crazy traffic that streams constantly into the drivethrough lanes (this place had three employees outside directing cars and taking orders to expedite matters), and bit into the Chickfil-A sandwich. It had perfect crunch, perfect white meat, a perfect little bun, four little pickles belowand a smear of mayonnaise that I squeezed onmyself. Itwas greaseless and oh-so-good. It is no wonder people line up as if they were waiting for gas during the 1970s OPEC crisis.
Chick-fil-A’s grilled chicken club with bacon, however, was a miss. The multigrain bun was too big, the lettuce and tomatoes overwhelmed the meat, the sad slice of Colby jack cheese was not melted, and the grilled chicken was overseasoned. The sandwichwas a salty pile of meh.
The waffle fries were good, although I wish they had stayed in the fryer another minute. BurgerFi’s handcut fries are terrific, although I wishedmy cashier had gotten the memo about them supposedly being free with a sandwich purchase for national fry day. When the manager learned I paid for them ($3.17) he offered a refund.
The final verdict for this poultry throwdown? BurgerFi’s grilled chicken sandwichwas better than Chickfil-A’s. ButChick-fil-A’s fried chicken sandwich rules the roost. Score this chicken fight a draw. And call BurgerFi’s foray into fowl a partial success.
mmayo@southflorida.com, 954-356-4508. Followmy food adventures on Instagram: @mikemayoeats. Sign up for my weekly dining newsletter at SouthFlorida.com/ EatBeatMail.