Mastering the Art of the Fried Chicken Sandwich

Boxcar Betty’s sits right off of Hwy 17 on the left headed toward Folly Beach.

Boxcar Betty’s 
Charleston, South Carolina

“This place is like a fancy Chick-fil-A,” said Kurt, my good lookin’ husband, as he took a juicy bite of his “Build Your Own” fried chicken sandwich at Boxcar Betty’s on Saturday afternoon. Kurt has a way of putting everything in layman’s terms, so there’s no mistaking the meaning. I thought his perception was spot on, as this “purveyor of gourmet fried chicken sandwiches” is known for its high-end take on a classic Southern delicacy. Their philosophy is simple: Pair the best chicken with locally sourced ingredients. They take one thing – fried chicken – place it between a soft bun – and offer a variation of toppings and sauces so customers can customize their sandwiches. This is a place where only FRIED chicken – not grilled, baked or roasted – reigns supreme.

A large menu is front and center on the wall, as customers stand in line to place their orders.

As a resident of West Ashley, I had driven by the place a hundred times. Intrigued by the look of the outside, and the inviting words “Chicken Biscuits” that often appear on the sign, we pulled in to discover a real delight. Upbeat music plays over the speakers, and regulars bring books to read by the window as they await lunch.

Fried Pickles between an order of sweet potato fries and a chicken sandwich.
Fried Pickles between an order of sweet potato fries and a chicken sandwich.

We started the meal with an order of fried pickles, served with house-made ranch dressing. With just one look, I could tell they were done right. Crispy with a thin coating of seasoned flour, the recipe starts with cucumbers sourced from Joseph Fields Farm in Charleston.  Just $4 will get you an order. Check out Food Editor Hannah Raskin’s take on these pickles in The Post & Courier. The handcut fries (pictured below) are seasoned while they’re hot and have a nice crunch. Growing up at home, my dad would make them like this and let them drain on a paper grocery sack on the countertop.

A custom fried chicken sandwich with handcut fries.
A custom fried chicken sandwich with handcut fries.

Here’s how it works: You can choose from three predetermined sandwich options – #1 The Boxcar including pimiento cheese, peach slaw, house pickles and spicy mayo; #2 The Chicken “Not So Waffle” with bacon jam, maple syrup, pimiento cheese and tomato; or #3 The Buffalo with blue cheese sauce, tomato and bibb lettuce. If the three of those don’t get your mouth-watering, opt to Build Your Own, with toppings such as Kentucky beer cheese, sweet chili sauce or shallots. There’s something for everyone! Kurt built his own and kept it simple with Swiss cheese and honey mustard and an order of handcut fries, and I chose The Chicken “Not So Waffle” with sweet potato fries. That bacon jam combined with pimento cheese and the crispy skin of that fried chicken was SOME KINDA GOOD, now! With a big bite of my sandwich, I happily bobbed my head to the beat of Michael Jackson’s “The Way You Make Me Feel” as the lyrics perfectly echoed my emotions toward the sandwich.

Inside the restaurant, antique, exposed wood creates a retro vibe while a mix of colorful boxcar wall art and modern lighting combines old with new. Guests can sit on bar stools or at tables in the quaint dining area. Nothing on the menu is over $7, and aside from the chicken sandwiches, the menu offers chicken tenders for kids, and a few salads. Pecan pie is served in a cup and floats are also available for dessert.

Chicken + Bun = Some Kinda Good!

When you eat at Boxcar Betty’s, you’re also helping the environment. All the materials on your tray come completely compostable. You’ll find the chicken + bun stamp on everything from the paper-wrapped sandwiches and order numbers to the front doors. If it’s fried chicken you seek, Boxcar Betty’s does it well. It’s refreshing to discover a place that takes pride in every ingredient. Dine here for a truly unique and memorable meal – they’ve genuinely mastered the art of the fried chicken sandwich!


Food Enthusiast Rebekah Faulk Lingenfelser
Food Enthusiast Rebekah Faulk Lingenfelser

Now based in Charleston, South Carolina, Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program Statesboro Cooks. From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, Faulk’s work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for Moms and Modern Women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.

Boxcar Betty's Menu, Reviews, Photos, Location and Info - Zomato

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The Crab Trap, A Family Favorite

The Crab Trap
St. Simons Island, Georgia 

When I consider my idea of a perfect 24 hours, I’m waking up on St. Simons Island, spending the day on East Beach basking in the sunshine, finding sand dollars and conch shells and getting lost in a good Pat Conroy or Mary Alice Monroe book, always anticipating where we’ll eat for dinner. No trip to the island would be complete without a visit to the landmark seafood restaurant The Crab Trap. Complete with boating and rustic nautical decor, the atmosphere is always bustling. Enjoy a drink from the bar while you wait for your table and take a seat on the long bench under the southern ferns.

Located only a skip and a jump from the Atlantic ocean just passed a charming residential area on Ocean Boulevard, The Crab Trap has been one of my family’s favorite dining destinations for years. Who can resist fresh seafood and crunchy hushpuppies along with cold cocktails after a day in the summer heat? Not I! This is my mom Debbie (right), and I soaking up the sun. We love getting our tan on, then washing the sand away and heading out on the town for some good seafood.

Crab legs are my absolute favorite seafood. Ordering them at The Crab Trap is only fitting. Would you look at the width of those things? That’s some serious crab meat. These will run you market price which is usually $20 – $25. Totally worth it. In the center of each table, there’s a convenient hole for discarding all those empty shells.

On my most recent visit, I ordered the soft shell blue crab dinner for $20.95.

Here’s what they would’ve looked like earlier in the day…I didn’t catch these blue crabs myself, but took this picture while strolling along the St. Simons Island Pier. Poor things, never had a chance.

The sun sets on a perfect day over the F.J. Torras Causeway to St. Simons Island near the Golden Isles Marina.

Where do you hang out in the Golden Isles?

Crab Trap on Urbanspoon