5 Chicken Sandwiches You Have to Try in Milwaukee

These chicken sandwiches are so delicious, they’ll make you say, “cluck yeah!”

1. Crafty Cow’s Fancy Chicken

$16 | THREE LOCATIONS

How do I love thee? Let me count the ways. The plump, succulent breast in bronze, crackly-tender armor. The enhancing (not overwhelming) toppings, from the bitey chipotle mayo to the creamy kale-broccoli-
snap pea slaw. The light but strong brioche bun. An all-around hefty handheld. 

2. Dairyland’s Deluxe

$12 | AT 3RD STREET MARKET HALL, 275 W. WISCONSIN AVE.

This beautiful specimen gets everything right: juicy breast meat, its batter coating golden, crunchy and not too heavy; cool, crisp shredded lettuce that isn’t messy; light slather of tangy mayo; sliced pickle releasing out a pungent bang; buttery toasted sesame seed bun bringing it all home. 

3. Company Brewing’s Fried Chicken

$10 | 735 E. CENTER ST. 

Dark meat for the win! Tender? Yep. A battery exterior that’s springy, light and not too greasy? You bet. Plus, they doctor it up with melted American cheese, tangy “special sauce,” house-made pickles and buttery bibb lettuce, sliding it in front of you pretty as a picture inside its brioche bun. 

4. Saint Bibiana’s Thing 2  

$11 | 1327 E. BRADY ST. 

The key to the breast’s dominant tenderness is its buttermilk marinade, the juices locked into the lightly seasoned, almost flaky batter. Thing 2 is devastatingly simple otherwise – just shredded lettuce, tomato, pickles, a zippy black pepper aioli and a fluffy, lightly toasted sesame seed bun. 

5. Uncle Wolfie’s Breakfast Tavern’s Fried Chicken

$17 | 234 E. VINE ST. 

Adorned a little differently here than your average thigh, with a po’boy-like cornmeal crust, puckery remoulade and tingly peach habanero hot sauce. It’s heaven on a brioche cushion.


 

This story is part of Milwaukee Magazine’s November issue.

Find it on newsstands or buy a copy at milwaukeemag.com/shop

Be the first to get every new issue. Subscribe.

Comments

comments

Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.