Crispy Onion Chicken Sandwich (Print version)

Buttermilk-marinated fried chicken topped 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 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Breading

07 - 1 cup all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper

→ Crispy Onions

12 - 1 large yellow onion, thinly sliced
13 - 1/2 cup all-purpose flour
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - Vegetable oil for frying

→ Aioli

17 - 1/2 cup mayonnaise
18 - 1 large garlic clove, minced
19 - 1 tablespoon lemon juice
20 - 1/2 teaspoon Dijon mustard
21 - Salt and pepper to taste

→ Assembly

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

# Steps:

01 - In a bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken thighs, ensuring complete coating. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper for the breading.
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. Fry onions in batches until golden and crisp, approximately 2 to 3 minutes per batch. Drain on paper towels.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in the breading mixture, pressing firmly to ensure proper adhesion.
06 - Fry chicken in the same hot oil for 5 to 7 minutes per side or until cooked through and golden brown. Transfer to a wire rack or paper towels to drain excess oil.
07 - In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper.
08 - Butter and toast brioche buns in a skillet until golden brown on both sides.
09 - Spread aioli on both sides of each bun. Layer with lettuce, fried chicken thigh, a generous mound of crispy onions, and top with bun half.

# Cooking tips:

01 -
  • The buttermilk marinade makes the chicken so tender it practically melts, while the cornstarch in the breading creates an audibly crispy crust that stays crunchy even after assembly.
  • Those crispy onions add a sweet, savory crunch that transforms this from just another chicken sandwich into something you'll crave at odd hours.
  • Everything comes together in under an hour, and the garlic aioli is so good you'll want to put it on everything else in your fridge.
02 -
  • Don't skip the marinating time, even 30 minutes makes a noticeable difference in tenderness and flavor, and I learned this the hard way on a rushed weeknight.
  • Keep your oil temperature steady at 350°F, if it drops too low the breading absorbs grease and gets soggy instead of crispy.
  • Make extra crispy onions because half of them will disappear before you finish assembling the sandwiches, trust me on this.
03 -
  • Use a thermometer to monitor your oil temperature throughout frying, it tends to drop after each batch and needs time to come back up before adding the next piece.
  • Press the breading onto the chicken firmly with your palms to create an even, thick coating that won't fall off during frying.
  • Let the fried chicken rest on a wire rack for a minute before assembling so the crust sets and doesn't steam itself soft.
  • Add a pinch of cayenne to the aioli and a dash of hot sauce to the buttermilk marinade if you want a spicy version that still lets the other flavors shine through.
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