Just to be clear as to what happened here: Pop's made the best chicken sandwich I've ever tasted, discontinued it, then made a better one. Shrimple as.

Conceptually, it's actually a pretty similar sandwich to the old one. But it includes three upgrades, each of which individually is an improvement - an impressive feat on its own.

The most obvious one is the chicken itself. They used to have herb and buttermilk-marinated chicken breast in the old one, fried in a relatively straightforward panko crust. The new one is chicken thigh (automatically better) dipped in an American-style batter (Nashville batter? if there is such a thing). It's a much more flavorful piece of meat.

The second thing - and the first one you notice - is the bun. It's not their traditional one but rather a new potato brioche. It's decidedly less neutral-tasting than their traditional bun and seems like a type of product that would only make sense with specific combinations of other ingredients. Luckily it fits this build perfectly.

The last change was the sauce. Put simply, it's fantastic. It's a little less acidic and more fatty than the old dressing. But this is actually a good thing since it produces an unexpected but very welcome synergy: the pickles, usually the bane of my existence, are mellowed out by it. To the point where I actually don't mind them at all. It gives the sandwich a remarkable balance.

There is a slight problem with the sauce, however. Or, more accurately, sauces. That's right motherfuckers - you didn't think I would notice? Sure, the spicy mayo at the top of the chicken obviously catches the eye first. But there's a second sauce on the bottom bun that's clearly distinct. It looks like regular mayo? But I'm unfortunately not sure because IT'S NOT LISTED IN THE FUCKING SPECC SHEET!

I understand the need for secrecy around special sauces. I get it. But I will not abide being lied to. If the sandwich has two sauces, list two fucking sauces. Zero reasons not to.