Save to Pinterest The smell of buttermilk frying always takes me straight back to my tiny apartment kitchen, windows fogged up, grease splattering everywhere. I was trying to impress someone who claimed they'd had the best fried chicken sandwich in Nashville, and I was determined to prove homemade could compete. The onions were a last-minute idea born from desperation when I realized I had nothing else for topping. That crunchy, sweet tangle ended up being the star, and now I can't imagine this sandwich without them.
I made this for a small backyard gathering last summer, and three people asked for the recipe before they even finished eating. One friend stood by the picnic table, sandwich in both hands, onions falling onto her plate, completely silent except for the occasional satisfied hum. That's when I knew this wasn't just good, it was the kind of good that makes people forget to talk.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and have more flavor, plus they're forgiving if you accidentally overcook them by a minute.
- Buttermilk: The acidity tenderizes the meat while adding a subtle tang that balances the richness of frying.
- Cornstarch: This is the secret to that extra-crispy, shattery crust that doesn't get soggy, even under a pile of onions and aioli.
- Yellow onion: Thinly sliced and fried until golden, these add sweetness and crunch that cuts through the richness of the chicken.
- Mayonnaise: The base of the aioli, it brings creaminess and helps the garlic and lemon flavors cling to every bite.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold everything without falling apart in your hands.
Instructions
- Marinate the chicken:
- Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl, then submerge the chicken thighs completely. Cover and refrigerate for at least 30 minutes, though a few hours makes them even more tender and flavorful.
- Prepare the breading:
- In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper, mixing until evenly distributed. The cornstarch is what gives you that audible crunch when you bite in.
- Coat the onions:
- Toss thinly sliced onions with flour, salt, and black pepper in a bowl until each ring is lightly dusted. Shake off any excess so they fry up light and crispy instead of clumpy.
- Fry the onions:
- Heat about an inch of vegetable oil in a large skillet to 350°F, then fry the onions in small batches for 2 to 3 minutes until golden and crisp. Drain them on paper towels and resist the urge to snack on them all before assembly.
- Bread the chicken:
- Remove chicken from the marinade, letting excess buttermilk drip off, then press each thigh firmly into the breading mixture on both sides. The thicker the coating, the crunchier the crust.
- Fry the chicken:
- Fry each thigh in the hot oil for 5 to 7 minutes per side, until the crust is deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack so the bottom stays crispy instead of steaming on paper towels.
- Make the aioli:
- Stir together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning, adding more lemon if you want brightness or garlic if you want bite.
- Toast the buns:
- Butter the cut sides of the brioche buns and toast them in a skillet over medium heat until golden and slightly crisp. This step is optional, but it adds texture and helps the buns hold up to all the moisture.
- Assemble the sandwiches:
- Spread aioli generously on both sides of each bun, layer with lettuce if using, add a fried chicken thigh, pile on a generous handful of crispy onions, and close with the top bun. Serve immediately while everything is still warm and crunchy.
Save to Pinterest This sandwich became a weekend ritual in my house, the kind of thing we make when we want to feel indulgent without leaving home. My partner now judges all restaurant fried chicken sandwiches against this one, and honestly, most of them don't measure up. It's become our benchmark, our comfort, our little kitchen victory.
Getting the Perfect Crust
The trick to that shatteringly crispy crust is twofold: cornstarch in the breading and not crowding the pan. I used to try frying multiple pieces at once to save time, but the oil temperature would plummet and everything would turn out greasy and pale. Now I fry one or two thighs at a time, keeping the finished ones warm in a low oven. The cornstarch creates a lighter, crunchier texture than flour alone, almost like a tempura effect. If you want even more crunch, you can double-dredge by dipping the breaded chicken back into buttermilk and then into the breading again before frying.
Onion Technique
I've tried different onions for this, and yellow onions give the best balance of sweetness and sharpness when fried. Slice them as thin as you can manage, about an eighth of an inch, so they crisp up quickly without burning. The key is not to overload them with flour, just a light dusting that clings to the moisture of the onion. I learned to fry them in very small handfuls because if you add too many at once, they steam instead of fry and you end up with limp, greasy strings. When they're done right, they should be golden brown, light as air, and so addictive you'll want to make a double batch.
Make-Ahead and Storage
You can marinate the chicken up to four hours ahead, which actually improves the flavor and tenderness. The aioli keeps in the fridge for up to three days and tastes even better after the garlic has time to mellow and blend with the other flavors. The crispy onions can be made a few hours ahead and stored in an airtight container at room temperature, though they're best fresh.
- Reheat leftover fried chicken in a 375°F oven for about 10 minutes to restore some of the crispiness, never use a microwave or it'll turn rubbery.
- If you have extra aioli, spread it on roasted vegetables, use it as a dip for fries, or slather it on any sandwich that needs a flavor boost.
- The onions lose their crunch quickly once they hit moisture, so always add them right before serving, never in advance.
Save to Pinterest This sandwich is messy, indulgent, and completely worth every bit of effort and cleanup. Make it on a day when you have time to enjoy the process, and I promise it'll become one of those recipes you return to again and again.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes in the buttermilk mixture. For deeper flavor, refrigerate up to 4 hours. The acidic buttermilk tenderizes the meat while infusing it with subtle tang and garlic notes.
- → What's the ideal oil temperature for frying?
Maintain oil at 350°F (175°C) for both the onions and chicken. Use a thermometer to ensure consistency. Too hot and the exterior browns before the chicken cooks through; too cool and you'll end up with greasy results.
- → Can I substitute chicken thighs with breasts?
Yes, boneless skinless chicken breasts work well as a substitute. They cook faster—reduce frying time to 4–5 minutes per side. Breasts are leaner, so take care not to overcook and dry them out.
- → How do I keep the fried onions crispy?
Fry the onions just before assembly and drain them thoroughly on paper towels. Store in an airtight container if prepping ahead. For maximum crispness, add them to the sandwich moments before serving.
- → What can I use if I don't have brioche buns?
Soft potato rolls, ciabatta, or focaccia work beautifully as alternatives. Toasting the buns briefly in butter adds a golden exterior and prevents sogginess from the aioli and toppings.
- → How do I make the aioli less garlicky?
Reduce the garlic clove to half or use roasted garlic instead of raw for a mellower flavor. Start with a smaller amount and adjust to taste. You can also substitute lemon juice with white wine vinegar for different acidity levels.
