Crispy Onion Chicken Sandwich (Printable Copy)

Buttermilk-marinated fried chicken, crispy onions, and garlic aioli stacked on toasted brioche buns.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 0.5 teaspoon salt
06 - 0.5 teaspoon black pepper

→ Breading

07 - 1 cup all-purpose flour
08 - 0.5 cup cornstarch
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon ground black pepper

→ Crispy Onions

12 - 1 large yellow onion, thinly sliced
13 - 0.5 cup all-purpose flour
14 - 0.5 teaspoon salt
15 - 0.5 teaspoon black pepper
16 - Vegetable oil for frying

→ Aioli

17 - 0.5 cup mayonnaise
18 - 1 large garlic clove, minced
19 - 1 tablespoon lemon juice
20 - 0.5 teaspoon Dijon mustard
21 - Salt and pepper to taste

→ Assembly

22 - 4 brioche buns, sliced
23 - 2 tablespoons butter for toasting buns
24 - Lettuce leaves

# How to Make:

01 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add chicken thighs and coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours.
02 - Combine flour, cornstarch, smoked paprika, salt, and black pepper in a shallow dish.
03 - Toss sliced onions with flour, salt, and black pepper in a separate bowl until evenly coated.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Working in batches, fry coated onions for 2-3 minutes until golden and crispy. Drain on paper towels.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in breading mixture, pressing gently to ensure coating adheres.
06 - Fry breaded chicken in the same hot oil for 5-7 minutes per side until golden brown and cooked through. Transfer to wire rack or paper towels to drain.
07 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
08 - Butter both sides of brioche buns and toast in a skillet over medium heat until golden brown.
09 - Spread aioli on both sides of toasted buns. Layer with lettuce, fried chicken thigh, generous mound of crispy onions, and top with bun half.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken ridiculously juicy even if you slightly overcook it, which I have done more than once.
  • Crispy onions add that restaurant-quality crunch without needing a single fancy gadget.
  • The aioli pulls everything together with a garlicky tang that makes you want to lick the bowl.
  • Brioche buns turn this into a special occasion meal even on a random Tuesday.
02 -
  • Keep the oil temperature steady at 350°F; too hot and the outside burns before the inside cooks, too cool and the breading absorbs oil and turns greasy.
  • Let the breaded chicken rest for a few minutes before frying so the coating sticks and doesn't slide off in the oil.
  • Fry the onions in small batches or they steam instead of crisping up, which ruins the whole point.
  • Use a wire rack instead of paper towels for draining the chicken if you want to keep the bottom crispy.
03 -
  • Press the breading firmly onto the chicken with your hands and let it rest before frying so it forms a cohesive crust that won't fall apart.
  • Use a thermometer to monitor the oil temperature constantly; even small fluctuations change how the chicken cooks.
  • Double the crispy onions because they disappear faster than you think and everyone will want more.
  • Grate the garlic on a microplane instead of chopping it for a smoother, less harsh aioli.
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