CHARLOTTE, N.C. — In recent years, chicken sandwich wars have been heating up, especially among chain restaurants.
Many claim to offer the best around, but folks at Charlotte Magazine say it’s not a well-known fast food restaurant that should wear the crown, but a Mom & Pop place in the Queen City.
In this edition of Spectrum New 1's Eating N.C., Bossy Beulah’s Chicken Shack is showing people what is so special, and famous, about their sandwich.
“It’s thicker. It’s juicer. It tastes better. The flavors sort of come out more, really because the chicken is such a quality piece,” Sarah Wrenn, Bossy Beulah’s creative director says.
It starts with the sizzle and crackle of chicken turning golden brown and crispy in a fryer.
The chicken is from a Winston-Salem farm, and it’s soaked in buttermilk and special seasoning, Wrenn says.
Cooks line Denita Thomas stack it and season it, getting it ready to be placed between lightly toasted, bakery-made potato buns, which are smothered in Duke’s mayo and surrounded by plenty of pickles.
“The pickles are made here in Charlotte, as are the buns. Duke’s mayonnaise is a famous North Carolina brand,” Wrenn says.
The sandwich is called “The Beaut,” and is the culinary brain-child of Charlotte restauranteur Chef Jim Noble.
He named the sandwich and the restaurant after his Great Aunt Beulah, and near the register, customers can’t miss a picture of her from years ago, donning a snazzy pink pants suit.
“His family would gather for lunch on Sundays, and his Aunt Beaut was always there, making fried chicken,” Wrenn says. “They would ask her Aunt Beaut, will you fry us chicken, will you fry us chicken please? And she’d tease with them and say no, but she knew she was always going to do it.”
Aunt Beulah didn’t disappoint and neither does “The Beaut” sandwich, according to diners.
The sandwich costs around $7 and is well worth it, the customers say.
“I don’t feel like it’s as greasy, and it’s a better piece or cut of chicken. It’s really moist when you eat the chicken, and it’s really good, especially with the fresh pickles and everything on it,” Deania Russo, a Bossy Beulah’s customer, says.
Customer Ashley Smith agrees.
“Like Deania said, it’s not greasy, and they’re really fast with it too, so it’s like fast food too. Is it worth the seven dollars? Absolutely,” Smith says.
Patrons can satisify their chicken sandwich craving and choose between the “The Beaut” or “The Cheesy Beaut,” which comes with a slice of Swiss cheese.
Bossy Beulah’s in West Charlotte has seen success, and plans to open three more locations in the next year. One will be in the Fort Mill, South Carolina area, one will be in Winston-Salem, and another will open its doors in Charlotte’s South End.
Editor’s Note: An earlier version of this story had incorrect information about a supplier of chickens for this restaurant and how their product differs from most fast food restaurants. The story has been corrected.
Do you really think a woman named Bossy Beulah is going to share her recipe? Exactly. So we went hunting and tip our hat to Food and Wine Magazine for its recipe. Remember: add pickles, Duke’s mayo and a Copain bun. Or the closest thing you can find.
Ingredients
Buttermilk Soak
· 3 cups buttermilk
· 2 tablespoons kosher salt
· 1 tablespoon freshly ground black pepper
· 2 teaspoons cayenne pepper
· 4 pounds medium chicken wings, thighs and drumsticks
Flour Dredge
· 2 cups all-purpose flour
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 1 teaspoon kosher salt
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon cayenne pepper
· Vegetable oil, for frying
Directions
Instructions Checklist
- Step 1
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- Step 2
In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
- Step 3
Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
- Step 4
In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.