The ongoing competition for market share in the United States in fried chicken sandwiches has demonstrably impacted the fast casual and quick-service restaurant industry.

This competition has coincided with a significant rise in the prevalence of fried chicken sandwiches on menus nationwide.

While burgers may still hold the overall popularity edge, the increasing presence of fried chicken sandwiches on menus suggests a growing consumer demand.

The sandwich is also found in small diners in the Canadian Maritimes[7] and throughout the Southeastern United States.

[8] The sandwich was a working-class dish already common and well established in North American cuisine by the early 1900s[9] and featured on the food menus of pharmacists and druggists of the time.

[10] Due to its ease of preparation and its minimal costs, the sandwich was also widely served in the mess halls and cafeterias of the mid-1900s.

The sandwich consists of shredded chicken, one or more types of condensed soup, seasoning and crushed crackers to help thicken and bind the sauce.