You’re eating a chicken foot?

When I stumbled across post after post about this chicken sandwich and its Michelin-star status, I was intrigued. Created by Michelin-starred chef Christopher Bleidorn, this sandwich takes an entire week to prepare. With a focus on farm-raised, local chickens and a commitment to quality over quantity, each sandwich lives up to Bleidorn’s reputation and reflects his expert understanding of flavors and textures. 

According to Jack’s Dining Room*, the chicken is first brined in salt and then marinated in a curry-buttermilk sauce for five days, resulting in a tender, flavorful bite. Served on two sesame rolls with coleslaw, four half-sour pickles, and two different types of aioli, the sandwich achieves a perfect balance of taste and texture. Unique ingredients like nutritional yeast give it an incredible crunch, crispiness, and juiciness that set it apart.

While at Bryant Park, I was looking for something different from the small, overpriced “stunt food” items dominating the vendors. Scanning through my list of restaurants to visit, I realized how close I was to Birdbox—or so I thought. Walking through the freezing wind tunnel of Central Park, I arrived at the location indicated by Google Maps. To my dismay, I found a tiny coffee shop and began to lose hope. But upon closer inspection, I discovered a hybrid food court hidden behind an unassuming door. Inside, I was greeted by kiosks and a welcoming chef wearing a Birdbox hat. He shared his story and inspiration, and despite the temporary location lacking seating or a visible kitchen, my confidence in the restaurant was restored.

This ghost kitchen and hybrid food court offered a variety of options, but unsurprisingly, most visitors were there for Birdbox and its infamous claw chicken sandwich. I ordered a medium-spicy “Claude and the Claw” with fries and a side of their signature spicy Yeayo sauce. Adjacent to the kiosk was a wall of lockers where the food was placed for pickup. Soon, locker number 7 opened, and I eagerly retrieved my bag and headed to a small outdoor seating area.

Opening the bag, I was hit with the aroma of roasted Sichuan peppercorns and crispy fries coated in their signature seasoning. The sandwich, nearly the size of my head, featured a chicken claw dangling ominously. As I took my first bite, any fear of it being a gimmick quickly disappeared. The curry marinade had tenderized the chicken to a buttery perfection, and the double-fried, crackling skin, enhanced by nutritional yeast, delivered an incredible crunch. The soft, pillowy sesame bun absorbed the excess chili oil, while the spicy aioli and regular mayo created a balanced richness. The coleslaw and half-sour pickles added freshness and acidity, cutting through the unctuousness of the fried chicken. Each bite was an explosion of flavor, with spiciness that kept me coming back for more. The crispy waffle-cut fries, golden and perfectly seasoned, added another layer of enjoyment.

As I approached the end of the sandwich, I was left with the claw. Though I’d never tried chicken feet before, I embraced the opportunity for a new experience. It was juicy, impeccably seasoned, and added a unique texture and excitement to the meal. Despite challenges like the ghost kitchen’s location, lack of seating, and a few encounters with forceful seating removal, the mastery of the sandwich overshadowed all inconveniences.

I can confidently say that the “Claude and the Claw” spicy chicken sandwich is the best fried chicken sandwich—and possibly the best chicken sandwich—I’ve ever had. The small batch production and the clear thought, time, and effort poured into its creation are evident in the final product. The combination of crunch, tenderness, and a dynamic flavor profile creates a truly unforgettable experience. The coleslaw, pickles, and fluffy bun perfectly complement the richness of the chicken. From discovering the ghost kitchen and speaking with the chef to savoring the sandwich, this was a special experience. Birdbox is a must-visit if you’re near Times Square—just be sure to arrive early, as their Michelin-star-worthy sandwiches are in high demand for good reason!