Ingredients

• 6 boneless skinless chicken thighs
• Seasoned Flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons black pepper
  • 2 ½ teaspoons Old Bay seasoning
  • ½ teaspoon garlic powder
• Buttermilk Marinade
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Old Bay seasoning
• For Serving
  • Clam-O-Naise
  • 6 brioche burger buns
  • Softened butter (for buns)
  • 2 tomatoes, sliced
  • Old Bay seasoning

Preparation

1. First, make the buttermilk marinade. In a medium bowl, combine the buttermilk, salt, pepper, and Old Bay. Toss the chicken thighs in the marinade and fully coat them. Marinate them for at least 1 hour in the refrigerator (or overnight is fine).
2. Then make the seasoned flour. In a medium bowl, combine the flour, salt, pepper, Old Bay, and garlic powder. Dip the marinated chicken in the mixture until it’s completely coated in a thin layer of flour.
3. Next, fry the chicken. Heat vegetable oil in a deep pot until it reaches 350˚F (180˚C). Don’t fill the pot more than halfway with oil! Carefully fry the chicken for around 7 minutes or until cooked through. The chicken’s internal temperature should reach 165˚F (75˚C), and it should be golden brown and crispy. Drain the chicken on a paper-towel-lined plate or wire rack. Season it with Old Bay.
4. Finally, toast the buns and assemble the sandwiches. Heat a large skillet over medium heat. Butter the interior of the buns (both sides!) and toast them on the hot skillet until they’re browned and crisp. Build the sandwich with a toasted bun, fried chicken thigh, and tomato slice—and then generously spread Clam-O-Naise on the top bun. Voila!