Review: Chicken Sandwiches From McDonald’s, Popeyes, Bojangles

McDonald’s crispy chicken sandwich, which is aptly named the McCrispy, was released amid the 2021 chicken sandwich wars and is available in classic, spicy, and — as of January 27 — a new, limited-edition hot-honey flavor.

It cost $7.69, excluding tax, at my local chain in Brooklyn, New York.

When I opened it, I noticed the sandwich had a very light smattering of mayonnaise. As someone who loves condiments, this was a little disappointing.

I was eager to see how it would affect the taste.

The sandwich was moist but almost soggy. The bun held the sandwich’s contents together perfectly, and in terms of size, I thought McDonald’s nailed the bun-to-chicken ratio.

I’d order it again, but it didn’t blow me away.

Popeyes practically invented the chicken sandwich wars after it introduced its signature sandwich in 2019, sparking fistfights and a ton of online discourse.

The sandwich may not be as talked about as it once was, but it’s still a fan favorite. It cost $6.49, excluding tax.

Popeyes puts mayonnaise on both buns, with pickles layered under the chicken filet, which sets it apart from other chains.

The chicken filet crunched and flaked with every bite, and the thick pickle slices were actually tart — they certainly weren’t just for show. The sandwich was also moist and tender, without being a soggy mess.

Overall, I was impressed. However, another chain clinched the win.

The sandwich, which the chain updated in the aftermath of the chicken sandwich wars, features a large filet of fried chicken on a buttery brioche bun. Its flavor profile is classically Southern, built around fried chicken, pickles, and mayonnaise.

The chicken sandwich cost $8.81, excluding tax.

Like the other chicken sandwiches, Bojangles’ chicken sandwich was topped with mayonnaise, but it was thicker than the mayonnaise from other chains. It also came with two crunchy pickle slices.

Bojangles’ process of marinating its chicken helped to infuse flavor deep into the meat rather than just coating the surface.

The filet was hand-breaded and fried in-store, creating an extra-crispy, craggy coating that delivered a satisfying crunch with every bite. The pickles added even more crunch, with a bright, briny flavor that cut through the richness of the fried chicken.

The sandwich also had a subtle kick from the marinade — it wasn’t overwhelmingly spicy, but it was enough to add flavor and keep each bite interesting.

Together, the crispy breading and flavorful filet created a layered texture and flavor profile that set the sandwich apart from its competitors.

While it was the most expensive sandwich, I thought it was worth the price considering the extra work that went into making it and the fact that it hit all the marks of a truly great chicken sandwich.

The chicken sandwich wars are over — for me at least. I declare this sandwich the winner.