GastroPod's Fried Chicken Sandwich Reigns Supreme

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

The fried chicken sandwich is shockingly simple but perfect. No wonder more and more are popping up across Miami and America. In mid-January, Shake Shack began serving its version, aptly named the Chick'n Shack, across the nation. Restaurateur John Kunkel's 50 Eggs Inc.'s fast-casual concept place Spring Chicken opened the same month with a fried chicken thigh sandwich called the Yardbird. It serves another with the bird fried or grilled and dressed with Swiss cheese, pepper bacon, pickles, and buttermilk ranch.

But skip the big boys. Miami's best version can be found at Jeremiah Bullfrog's GastroPod (160 NW 26th St., Miami; 786-228-6704; gastropodmiami.com). The "chicken sammich" ($8) is a secret homage to the Chick-fil-A classic that has drawn a cult following. It joined GastroPod's menu — beloved for its tangy purple slaw, short-rib sliders, and a crisp arepa adorned with goat cheese and spicy mayo — about two years ago.

The original incarnation offered chicken thighs brined in buttermilk and fermented Korean chili paste called gochujang. That preparation was nixed in favor of a simple buttermilk-and-salt brine that pumps moisture into every fiber as the meat marinates. "The chicken keeps getting better and better," Bullfrog says.

After it's pulled from the marinade, the thigh is coated in a blend of flour and either corn or potato starch. The combination creates a distinctive crackly crust. It's fried and topped with two paper-thin house-made pickles and then cradled in a spongy Martin's potato roll. A squiggle of spicy mayo is optional, but don't miss it — it imparts the same heat the gochujang provided in the original and is what helps set this bird apart.

Such a creation could surely hold its own against John Kunkel's and Danny Meyer's versions. "When we do Bonnaroo, we sell 500 in a day, 2,000 over the festival," Bullfrog says. But a dedicated fried-chicken-sandwich place isn't on the horizon. Instead, the sammich will keep pecking around GastroPod's classic menu.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.