Crispy Onion Chicken Sandwich (Printer View)

Buttermilk-marinated fried chicken with crispy onions and garlic aioli on a soft brioche bun.

# What you'll need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper

→ Breading

07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - ½ teaspoon ground black pepper

→ Crispy Onions

12 - 1 large yellow onion, thinly sliced
13 - ½ cup all-purpose flour
14 - ½ teaspoon salt
15 - ½ teaspoon black pepper
16 - Vegetable oil for frying

→ Aioli

17 - ½ cup mayonnaise
18 - 1 large garlic clove, minced
19 - 1 tablespoon lemon juice
20 - ½ teaspoon Dijon mustard
21 - Salt and pepper to taste

→ Assembly

22 - 4 brioche buns, sliced
23 - Butter for toasting buns (optional)
24 - Lettuce leaves (optional)

# Method:

01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Submerge chicken thighs ensuring complete coverage. Cover and refrigerate for at least 30 minutes, up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Set aside.
03 - In a separate bowl, toss sliced onions with flour, salt, and black pepper until evenly coated.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Working in batches, fry onions for 2-3 minutes until golden and crispy. Drain on paper towels.
05 - Remove chicken from marinade and allow excess buttermilk to drip off. Dredge each thigh thoroughly in the breading mixture, pressing firmly to ensure adhesion.
06 - Fry chicken in the same hot oil for 5-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown. Transfer to a wire rack or paper towels to drain.
07 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
08 - Optional: Butter brioche buns and toast in a skillet over medium heat until golden on both sides.
09 - Spread aioli on both cut sides of each bun. Layer with lettuce if desired, followed by fried chicken thigh, and a generous portion of crispy onions. Top with bun half and serve immediately.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken unbelievably tender even after frying.
  • Those crispy onions add a sweet crunch that makes every bite different.
  • The garlicky aioli cuts through the richness and ties everything together beautifully.
  • It feels like a restaurant splurge but costs a fraction of the price.
02 -
  • Don't skip the marinating time, the buttermilk tenderizes the chicken and makes the crust stick better.
  • Keep the oil temperature steady around 350°F, too low and the breading gets soggy, too high and it burns before the chicken cooks through.
  • Fry the onions first so they stay crispy while you finish the chicken.
  • Use a wire rack instead of paper towels under the chicken if you can, it keeps the bottom from steaming and losing its crunch.
03 -
  • Press the breading onto the chicken firmly with your hands so it doesn't fall off during frying.
  • Let the fried chicken rest on a wire rack for a minute before assembling so the bun doesn't get soggy.
  • Double the onions because they disappear faster than you think, and they're the star of the show.
  • Use a thermometer to check the oil temperature, guessing leads to uneven cooking and greasy results.
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