There's not much better than a day spent at the beach with friends, family, a cooler of beer and fried chicken.
The wings and drumsticks go first, the thighs get fed to the seagulls and crabs, and if anything is left over, it's the breasts.
So the next day, when you're too sore and sunburned to cook, use them to make a fried chicken sandwich.
Step 1: Bone the Chicken
This is really simple, just yank that big hunk of meat off the bone with you bare hands, feels good doesn't it? Kinda primitive and barbaric. Be sure to try to keep all that luscious crispy skin intact.
Now slice that meat up and set aside.
Step 2: Tomato
Got to have a tomato. This one is just a little over ripe, but is locally sourced from a family owned produce market (Can you smell the smug?).
Slice that 'mater into nice quarter inch slices.
Yes you can use lettuce if you like, heaven knows why you would want to.
Step 3: The Roll
You can't just serve this on white bread!
I'm using a artisan bread known as a bolillo, a Central American version of the baguette. I get these from a small local baker who stone grinds his flour in small batches for each loaf.
Just kidding, I got these at Walmart.
Step 4: Assembly
Split that roll.
Apply a generous helping of mayonnaise.
Add the tomato slices
Layer on the chicken.
Step 5: Put a Top on It
Nobody likes an open face sandwich.
Follow with Om Nom Nom time.