The Fried Chicken Sandwich Craze Hits Cleveland

If there’s one thing we’ve learned in the last several months, it’s that a good fried chicken sandwich is worth fighting for. Perhaps it’s the mouth-watering buttery breading, or the flavorful toppings piled high, but we can’t help but hop on the bandwagon of the latest fried chicken craze — and no, we’re not talking about Popeye’s. Whether it’s for breakfast, lunch or dinner, the buttermilk-battered entree always satisfies our savory — and sometimes sweet — craving. Here are three Cleveland-based takes you should dig into right now.

Landmark’s Chicken Sandwich ($10)
Sometimes you just need a little Southern-fried comfort. Available on Landmark’s lunch and dinner menus, this cage-free chicken breast is seasoned with smoked paprika and cayenne, then double-battered and fried slow to lock in a kickin’ flavor. When finished, it’s topped with beefsteak tomato, lettuce, red onion, dill pickle and aioli inside a buttery brioche bun. “Fried chicken slithered its way up from the South and we’ve been able to adhere to the Southern comfort food,” says executive chef Matt Koza. “It’s one of those foods like collard greens and cornbread, and people in the North took well to it.” 11637 Clifton Blvd., Cleveland, 216-230-4040, landmarksmokehouse.com



Lox, Stock and Brisket’s Lincoln Park ($11)
This fried chicken sammy appears traditional, but it’s packed with flavorful surprises. The all-natural chicken breast is hand-pounded thin, soaked in buttermilk and generously coated with a savory seasoned flour before it’s fried. Served on a challah roll, it sits on top of a house-made pickle slaw sweetened with pickling juice from bread and butter pickles. To add just a bit of a kick, a slightly spicy mayo-based aioli is drizzled on top. “It’s salty, creamy, sweet,” says chef and owner Anthony Zappola. “We’re able to get a good amount of the seasoning flour on there with the cold, sweet pickle slaw and the creaminess of aioli.” 13892 Cedar Road, University Heights, 216-471-8175, loxstockandbrisket.com



The Plum’s Crispy Chicken Sandwich ($14)
Chef and owner Brett Sawyer delivers a serious upgrade to your favorite fast-food fried chicken. The boneless, skinless chicken thigh is first coated in a mixture of buttermilk, rosemary and thyme, then coated a second time in flour and panko breadcrumbs before it’s deep-fried to a crisp. Served on toasted brioche, its flavor pops when drenched with a red pepper aioli, shredded lettuce, lavender pickles and a house-made cheese whiz. “We put the aioli on both sides of the bread because we’re all about sandwich mechanics,” says Sawyer. “You’re getting a perfect bite every time.” 4133 Lorain Ave., Cleveland, 216-938-8711, theplumcafeandkitchen.com