|This article needs additional citations for verification. (January 2014)|
|Serving temperature||Hot (or cold, as in submarine sandwiches)|
|Main ingredients||Chicken, bread|
|Cookbook: Chicken sandwich Media: Chicken sandwich|
A chicken sandwich is a sandwich which typically consists of a boneless, skinless, breast of chicken served between slices of bread, on a bun, or on a roll. In parts of the world it is also known as a chicken burger or chicken on a bun.
The sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken can be deep fried, grilled, or roasted, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Wrap versions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as a tortilla.
Open-faced versions of the sandwich, which feature hot chicken served with gravy on top of bread, are also common variations.
Prepared chicken and baguette bread used to prepare chicken sandwiches
Fried chicken sandwich
Chick-fil-A claims that it invented the fried chicken sandwich in the 1940s. This claim is unsubstantiated, though the Chick-fil-A southern-style chicken sandwich (served with pickles on a steamed roll), introduced in 1964, was most likely the first chicken sandwich introduced by a fast food restaurant chain. Other notable vendors of chicken sandwiches include KFC and Popeyes Louisiana Kitchen. Today, most major fast food, fast casual and casual dining chains feature some sort of chicken sandwich, even at restaurants where chicken is not a specialty.
Hot chicken sandwich
The hot chicken sandwich or simply hot chicken (Quebec French: sandwich hot chicken) is a type of chicken sandwich consisting of chicken, sliced bread, and gravy. The sandwich is usually served with green peas and commonly found in Eastern Canadian cuisine.
The hot chicken sandwich with green peas is especially popular in Quebec and is often considered one of the province's staple dishes. Since it is so commonly found in eateries of Quebec (Rôtisserie St-Hubert, Valentine, e.g.) and less seen outside the province, many Québécois regard it as a part of Quebec cuisine and believe it to have originated in the province. This combination of chicken, gravy, and peas is known by its own term: galvaude., seen in poutine galvaude.
The hot chicken sandwich was a working-class dish already common and well established in North American cuisine by the early 1900s and featured on the food menus of pharmacists and druggists of the time. Due to its ease of preparation and its minimal costs, the sandwich was also widely served in the mess halls and cafeterias of the mid-1900s.
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