In the heart of America's culinary landscape, a revolution is brewing—one that’s crispy, juicy, and undeniably irresistible. The chicken sandwich craze, sparked by fast-food titans like Popeyes, Chick-fil-A, Dave's Hot Chicken, and KFC, has inspired a new wave of culinary innovators. These local heroes are taking up the mantle, offering unique twists on the beloved classic. Omaha Food Magazine was on the hunt to reveal several of these stories happening in the Midwest.
Consumers can’t throw a stone without hitting a restaurant that offers a take on the crispy chicken sandwich, and the trend doesn’t seem to be losing much steam, even after several years of sandwich wars.
With the sandwich wars in full swing, Omaha Food Magazine embarked on a road trip to uncover the best chicken sandwiches in Nebraska, Iowa, and Missouri. What we discovered exceeded our expectations: three states, and three unbelievable chicken sandwiches.
The bird is the word.
Dirty Birds: Omaha, Nebraska
Nestled in Downtown Omaha's historic Flat Iron Building, Dirty Birds is more than just a restaurant—it’s a vibe. Founded by Matthew “Moses” Moseley, Dan Whalen, and Mike West, this scratch-fried chicken haven opened its doors in January 2021. With a background in pop-up events, the trio quickly became a local favorite, known for their bold flavors and community spirit.
Dirty Birds' menu showcases a variety of fried chicken options, from sandwiches and salads to chicken & pancakes.
Omaha Food Magazine visited Dirty Birds and had the pleasure of sampling several standout items during a photo shoot. Each dish was a testament to their culinary prowess and unique style.
The ‘OG’ sandwich, featuring a dirty brined fried chicken thigh, scratch pickles, and mayo on a house-made Brioche Bun, was a revelation. The simplicity of the ingredients belied the depth of flavor, each bite a harmonious blend of tangy pickles and succulent chicken.
Then there was The OmahaWT, where the fried chicken thigh, slathered in a burnt cayenne dip, married perfectly with the scratch pickles and mayo on the same signature bread, delivering a fiery kick that left us craving more.
The Biscuits & Gravy took comfort food to a new level. A split buttermilk biscuit topped with house-made beef sausage gravy, a fried chicken thigh, pickled red onions, green onions, and a sunny-side-up egg, it was the perfect medley of textures and flavors—savory, crispy, creamy, and just a hint of tang from the pickled onions. We also indulged in the S’Pepper Seasoned Fries, perfectly crispy and seasoned to perfection, making them an ideal side to the rich main dishes.
One of the highlights of our visit was discovering that the house-made brioche buns were brought back by popular demand. Light, buttery, and perfectly balanced, these buns are the epitome of sandwich perfection.
Beyond their signature sandwiches, the menu boasts southern delights such as catfish sandwiches, banzo-pickled tofu sandwiches, deviled eggs, fried pickles, potato salad, fries, slaw, and hush puppies. The brunch menu tempts with omelets, avocado toast, and other breakfast staples. Craft cocktails and cheap beers round out the dining experience, making Dirty Birds a must-visit for fried chicken aficionados.
Image Credits: Craig McPeck, Omaha Food Magazine
The Ornery Chicken: Des Moines, Iowa
Born in the early days of 2020, The Ornery Chicken represents the innovative spirit of its founder, Darren Warth, a World Champion BBQ pitmaster and owner of the renowned Smokey D’s. This ghost kitchen venture quickly became a local sensation, offering bold flavors and unmatched convenience.
“Our vision was to go beyond BBQ and dive into the diverse world of chicken. We started The Ornery Chicken during unprecedented times in 2020 with the goal of delivering exceptional wings to the Des Moines metro. Our focus on quality, bold flavors, and convenience has set us apart,” says Darren Warth, World Champion BBQ pitmaster and owner of The Ornery Chicken.
The Ornery Chicken's signature wings are brined, baked, and fried to perfection, alongside Smokey D’s BBQ smoked wings. Their Hen Helds, specialty chicken tender sandwiches nestled in garlic bread, come in various mouthwatering combinations. The Ranch Hand, a twist on the notorious Iowa staple, features a tender, juicy chicken breast lightly breaded and fried, topped with lettuce slaw, tomatoes, and bacon, and drizzled with BBQ ranch on homemade focaccia bread.
The focus on delivery and curbside pickup has streamlined the dining experience, making it easy for customers to enjoy high-quality chicken without the hassle of a traditional restaurant setting. Boldly crafted bites, quality with attitude, and convenience with a kick define The Ornery Chicken’s virtual kitchen approach.
Image Credits: Bailey Quarles, Omaha Food Magazine
The Side Chick: Branson, Missouri
Down in Branson, Missouri, Side Chick is making waves with its playful and innovative approach to chicken. The restaurant's cheeky branding and dedication to chicken-only dishes have earned it a loyal following. Their menu is a testament to creativity, with an array of unique chicken sandwiches and sides that tantalize the taste buds.
417Foodist, an influencer and digital creator, swung by Side Chick recently to try their already famous Chicken Sandwiches and was thoroughly impressed. “Do you know why the chicken crossed the road? Me either, but I would assume it’s to check out Side Chick, Branson’s newest chicken restaurant! They are serving up good ol’ yard bird in almost every form you could imagine. The Nashville Hot sandwich, with its fiery blend of hot sauce, creamy slaw, and briny pickles, hit all the right notes. And the Pickle Back, fried with dill pickle seasoning and topped with whiskey onions, cheddar, bacon, and mayo, was a flavor explosion. Side Chick is another great eatery in the family of already established joints like Gettin’ Basted, Downing Street Pour House, and the glorious Mythical ‘Wich.”
The Side Chick's offerings are designed to satisfy even the most discerning chicken lovers. Each dish is crafted with care, ensuring a perfect balance of flavors and textures. The fun, vibrant atmosphere of The Side Chick adds to the overall dining experience, making it a standout destination in Branson.
Image Credits: Bailey Quarles, Omaha Food Magazine
The Chicken Sandwich Phenomenon
So, why are consumers flocking to chicken sandwiches? Partly because they taste like comfort food, especially when you order breaded or fried chicken on a toasty bun. These sandwiches are also filling, inexpensive, and often lower in fat and calories compared to other fast food options. The battle to see who has the best chicken sandwich began in 2019 when Popeye’s launched its now-famous chicken sandwich, and in doing so, threw shade at rival Chick-fil-A.
The competition among restaurants to craft the ultimate chicken sandwich has led to an explosion of creativity in flavor profiles and ingredients. Variations on the classic fried chicken sandwich now include spicy and buffalo options, truffle and parmesan flavors, and even gourmet takes with unique toppings and sauces. Restaurateurs are playing on the dipping sauce craze, offering options like ranch, BBQ, buffalo sauce, hot honey, pesto, sriracha mayo, and sweet chili sauce for added customization.
Another emerging trend is the use of different bread types to change both the flavor and texture of the sandwich. While brioche buns remain popular, some establishments are experimenting with alternatives like potato rolls, pretzel buns, and even naan bread. The homemade brioche at Dirty Birds in Omaha has returned by popular demand and is delicious.
Image Credit: Bailey Quarles, Omaha Food Magazine
The Global Influence of Chicken Sandwiches
The global chicken sandwich scene offers even more variety. Sweet and spicy combinations, known as "swicy," have gained traction, with blends like harissa and gochujang becoming more recognized. International styles of fried chicken, like Korean fried chicken with its potato starch batter or Japanese karaage, provide lighter, crispier alternatives to traditional American breading. Additionally, dark meat, popular worldwide for its flavor, is beginning to appear more in U.S. chicken sandwiches.
Sustainability also plays a role in the evolving chicken sandwich market. Consumers are increasingly conscious of the environmental impact of their food choices, pushing restaurants to source ingredients locally and adopt sustainable practices.
The Chicken Sandwich Reigns Supreme
In a world where the chicken sandwich reigns supreme, these three local restaurants are redefining what it means to indulge in this comfort food classic. From the bold flavors of Dirty Birds in Omaha, Nebraska to the innovative spirit of The Ornery Chicken in Des Moines, Iowa and the playful creativity of The Side Chick in Branson, Missouri the culinary landscape is richer and more delicious than ever.
The chicken sandwich wars may have started with fast-food giants, but the true champions are these local spots, each bringing their unique flavor and flair to the table. Stay tuned as we continue our culinary journey, delving deeper into the world of chicken sandwiches that are taking America by storm.
