Is Expensive Chicken Worth It? A Comprehensive Fried Chicken Sandwich Test

Variables Affecting Chicken Price

Breed

The breed of the chicken significantly impacts its price. The cheaper chicken breast came from a modern broiler chicken, known for its rapid growth and large size, typically reaching maturity in 6 to 8 weeks. In contrast, the more expensive breast was from an heirloom chicken breed, which grows more slowly, reaching maturity around 14 weeks.

Raising Methods

How chickens are raised also affects their price. The modern broiler is a product of agricultural engineering, bred to maximize size and minimize feed. Slower-growing breeds, such as the heirloom chicken, often have claims of better taste but require more time and resources to raise.

The difference between free-range and pasture-raised designations also impacts cost. Free-range chickens must have continuous outdoor access for more than 51% of their lives, with more specific standards under certifications like Certified Humane, which requires at least 2 square feet per bird and outdoor access for at least 6 hours per day. Pasture-raised chickens need 108 square feet per bird and year-round outdoor access, significantly increasing costs.

Processing

Processing methods, specifically how chickens are chilled after slaughter, play a role in pricing. Chickens can be water-chilled or air-chilled. Water chilling can add 5-12% of the chicken's weight in water, potentially diluting taste and affecting texture. Air chilling removes water, potentially enhancing flavor concentration and allowing for better browning of the skin.

Certifications

Marketing terms and certifications on chicken packaging can influence consumer choices and prices. Terms like "natural" and "fresh" are often unregulated marketing terms, while certifications like USDA Organic, Certified Humane, Global Animal Partnership, and the Non-GMO Project provide more substantial assurances about the farming practices and quality of the chicken.

Testing and Observations

Initial Cooking Test

The chicken breasts were first cooked using a sous vide method to 155°F and then tasted plain to identify differences in texture and flavor. The key observations included:

1. Texture: The cheaper chicken breast had larger, more fibrous meat strands, resulting in a looser texture. The more expensive breast was firmer and more tender.

2. Water Content: The cheaper chicken breast released more water upon slicing, likely due to the water-chilling process.

3. Flavor: Both chicken breasts were generally bland, with little difference in flavor, highlighting that chicken breast itself has minimal intrinsic taste, which is primarily influenced by added seasonings.

Fried Chicken Test

The chicken breasts were then fried and assembled into sandwiches. Key observations included:

1. Shrinkage: The cheaper chicken breast shrunk more during cooking, resulting in a noticeable separation between the meat and the breading. This shrinkage was attributed to the higher water content in the cheaper breast.

2. Crust Adhesion: The breading adhered less effectively to the cheaper chicken breast, affecting the overall texture and eating experience.

3. Taste Test: In a blind taste test, the differences in texture were noted, with the more expensive chicken breast providing a more cohesive and enjoyable bite.

And the best chicked breast is....

The higher-priced chicken breast did offer a better texture and a more cohesive eating experience in the fried chicken sandwich, although the intrinsic flavor difference between the two types of chicken was minimal. The additional cost of the premium chicken breast is justified by its firmer texture and reduced water content, which positively impacts the final product's quality when fried.