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Photo: Erik R. Trinidad
Arby's used to pride itself solely on its signature item -- the roast beef sandwich, and all its variations thereof -- but let's not forget that they also serve chicken, as well as salads and deli-style sandwiches. These days, their menu is quite diverse for a fast food chain -- much like their sibling restaurant chain Wendy's -- which they celebrate in song with their kitschy new jingle "Good Mood Food." However, there should be a disclaimer at the bottom of their ads which reads, "*Does not necessarily put you in a good mood," because sometimes their food just gets you full without really doing anything to your emotional state. Such is the case with the new Jr. Buffalo Chicken Sandwich. Here's how it rates:
The Claims: Arby's Jr. Buffalo Chicken Sandwich, a new addition to their Value Menu, is "value sized crispy tender all white-meat chicken," topped with shredded lettuce and Buffalo sauce on a toasted sesame seed bun. (Approx. 340 calories.)
The Price:$1.29. (Prices may vary at participating locations.)
Get our verdict after the jump.
The Verdict: C. Once in a while a fast food chain will step up its game and do something truly "revolutionary" with available (or even new) ingredients to make something relatively "new," but this is not it. This is merely their Jr. Chicken Sandwich, which is already on Arby's Value Menu, with Buffalo sauce swapped out for the mayonnaise. Looking at other menu items, I see that Arby's already has Buffalo Sauce in stock for their Prime Cut Chicken Tenders, and I can't imagine there was much process or discussion about how to create this sandwich.
Don't get me wrong; Arby's has the resources to develop and improve upon their offerings, which is evident in their recent addition of the Angus Three Cheese and Bacon sandwich (see our review here) -- which did put me in a fairly good mood (followed by a food coma). Perhaps there isn't much to this new Jr. Buffalo Chicken Sandwich because it's one of their cheaper Value Menu items, which probably doesn't get as much of a budget for marketing and therefore development. The taste is pretty standard; it's a salty fried chicken fillet topped with mildly spicy Buffalo sauce with a tanginess one would expect, with shredded lettuce to give it a little texture, and a bun that just holds everything together. The chicken fillet at its core isn't as plump as it could be, but then again, it's "value sized." Perhaps this is what they were going for. Perhaps it really is just a way to add a new option to the Value Menu without much effort. If their Value Menu items merely exist for quick, inexpensive snacks to satisfy your hunger -- this time with a twist of tang and spice -- then mission accomplished; you can always find something to put you in a good mood elsewhere.
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4-25-2011 @8:47PM simon every said... VOMIT
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4-25-2011 @9:52PM Jacqueline said... Yeah, I had their fish sandwich and I wouldn't buy it again. It just wasn't good. The bun was stale, the fish patty was shaped like a triangle and when placed on the round bun, it projected in weird angles outside the bun. I wonder if the tasters at these restaurants really eat these foods. There was no way it should have been approved.
4-25-2011 @9:58PM Jacqueline119 said... Just an added comment about their fish sandwich. Way too much bread. The bread overpowered the fish. Less bread and you may have a better sandwich and for christ sake change the shape of the patty.
4-27-2011 @5:33PM gobo said... Did you try it?
4-26-2011 @6:13AM Puddles said... Had the sandwich....love spicy but way not a fan of this sandwich..ewwwww nasty..not even close to being worth $1.00 or whatever you pay in your area. I'm very forgiving but really disliked this sandwich. Save your money and buy something else.
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4-25-2011 @9:10PM Sharyn said... WOW. A fast food place that managed to make school cafeteria-looking crap. Whoopty-do. Yawn. What's next? Mashed potatoes served with an ice-cream scoop?
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4-26-2011 @1:27AM Kristen said... You expected gourmet food from a fast-food joint, I take it?
Yes, that was a bit of sarcasm there.
4-26-2011 @12:42AM richartd said... well i don't know what school you went to but if my old school wound have served crap like arbys serves, they would have found the cooks hanging in the freezer! when i went tol school they served good food and lots of it even if it was fried pidgions and alley rabbits! now they feed the kids pizzas, cheese burgers made with mystery meat unlike us older folks. we knew the ribs were dog but by golly they was good! you ever notice when ever you go to an area that has a lot of pizza shops, or chinese resturants you don't see many stray dogs or cats, i wonder why? but don't knock if you ain't tried it! chinese is one of my favorite foods, second only to grits and fatback!!
4-25-2011 @9:26PM Digi said... WHY is it EVERYTIME Slashfood 'reviews' a food item like a fast food product or 'make it yourself' product it's ALWAYS A congraluted mess? I mean jeez I have had fast food that looks like it's slapped together but EVERYTIME? Even on the make it yourself stuff like PIZZA they always seem to make it appear like a 3 year old made it. I just thought this was kinda ironic considering.......Which is funny cause this particular 'review' looks half descent compared to their rest.
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4-25-2011 @10:45PM Customer said... I agree with Digi. The presentation alone of the fast food restaurants is enough to make you sick and sad you wasted your money (so much for the "mood"). McD's is especially bad with cold burgers, cheese not even melted, just a slapped together mess, never like they advertise. They spend millions on product development and advertising but cant even heat the sandwich. Wendy's burgers are better now with better pickles and meat. Chick-Fila shorts you on the fries, usually just two or three wedged in the box. And how often do we get a drink that's never filled up? They all could do so much better with a little effort.
4-25-2011 @9:44PM CeeCee said... It sounds just like Wendy's (rubber) sandwich (spicy crispy chicken), parts is parts LOL only with buffalo sauce. Their deli sandwiches are ok, but are Butterball lunch meat. They should stick to roast beef variations only.
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4-25-2011 @10:45PM John said... They had a Triple Melt in the "old days", but did away with that sandwich.
Sold to well I guess!
Now a fish sandwich?
What or who are they competeing with? Chik-fil-A or Long John Silver?
4-25-2011 @10:49PM jamie said... i worked at Arby's for 15 years, and i can assure you, they don't use Butterball lunch meat
4-25-2011 @10:11PM bri said... They should use the southwestern chipoltle sauce they have at the sauce bar.
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4-25-2011 @10:14PM t said... used to be forced to eat there once a week by my ex, he was a strange one, and thought it was the best deal in town for beef. It is like eating old dry thin slices of bad beef with dry buns to boot, can't imagine eating anything else they serve.
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4-25-2011 @10:31PM Lindar said... I bought one of these last week and it was terrible. Now it may be the particular Arby's that I got it from, but the sandwich was dry, tasteless and the lettuce was falling all over the place - there was more lettuce than chicken. The chicken was thin and dry and there was too much bread compared to what was on the sandwich. My daughter had a stomach ache after eating it. I am not impressed. Micky D's southern style chicken is the best chicken sandwich in my opinion. There is just chicken - and I ask for the buffalo sauce to put on the sandwich myself. I know this is a "value" sandwich but it should still be edible.
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4-25-2011 @10:33PM Jim said... When I go to Arby's, the only thing I really about is a good old fashioned Arby's Roast Beef Sandwich, in all of their various sizes...usually, the bigger the better. I could care less about chicken when I'm there. I love the beef with salt and Arby's sauce, and occassionally horsey sauce. The biggest problem I have with Arby's restaurants, is that they are so few and far between. Why does Arby's corporate headquarters wonder why they do not have as many customers as McDonald's, Burger King, KFC, etc? If the people cannot find their restaurants, or get to them, then they will not go there! That includes people without cars, access to rapid transit, senior citizens, disabled, and kids, etc. I'm surprised corporate marketing people haven't figured that one out by now...but, then, it's probably because they are busy looking for gimmicks, or research statistics. Catering to what the customers want, is the last thing marketing people take into account, because they are out of touch with the people, and lack commin sense. The same goes for major grocery stores with their member's cards, which is why you cannot get the products you grew up with as a kid, or get ethnic foods to a particular neighborhood, because they don't sell throughout the entire chain across the country. Burger King could easily go out of business. Maybe there will be a few stores in key areas on the market that could be purchased by Arby's.
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4-25-2011 @10:39PM awaiting said... If the picture is like the sandwish... no thank you. It looks like it was thrown together.
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4-25-2011 @11:02PM Johannes said... Obviously -- chicken meat is much cheaper than beef. Both products have been dead and frozen for a long time, then re-heated before its consumed by the public. Their chicken meat is: Buffaloed ? Makes no sense what-so-ever this expression means and is probably compressed particles of chicken meat & flavorings and preservatives & nitrites added to disguise the 'natural flavor' -- ya think ? Keeps fresh for 10 yrs. !
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4-26-2011 @12:25AM NotMe said... @Johannes: Actually, the term "Buffalo chicken" has been around for a long time. Originally it meant chicken wings served with a spicy sauce and/or batter. In this case they mean a spicy sauce used in place of the mayonaise on this sandwich. This is explained in the article how this sandwich is different from their normal Jr. Chicken sandwich.
Or to put it another way, although yes the chicken patty might be pressed and formed (I have no idea, I've never had chicken at Arby's), "Buffaloed" has absolutly nothing to do with that. It's an indication of a flavoring in the batter or sauce on the chicken.