Crispy Onion Chicken Sandwich (Printer-friendly)

Buttermilk-marinated fried chicken topped with crispy onions and garlic aioli on toasted brioche.

# 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 fresh 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, optional
24 - Lettuce leaves, optional

# How-To Steps:

01 - In a mixing 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, preferably up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Set aside for chicken dredging.
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 for 2-3 minutes until golden and crisp. Drain on paper towels.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh thoroughly in the breading mixture, pressing gently to adhere.
06 - Fry chicken in the same hot oil for 5-7 minutes per side until cooked through and golden brown. Transfer to a wire rack or paper towels to drain.
07 - In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Mix until smooth.
08 - Optional step: Butter and toast brioche buns in a skillet until golden brown on cut sides.
09 - Spread aioli on both sides of each bun. Layer with lettuce if desired, followed by fried chicken, a generous mound of crispy onions, and top with bun half.

# Expert Hints:

01 -
  • The buttermilk soak makes the chicken so tender you can cut it with the edge of your bun.
  • Crispy onions add a sweet, crunchy contrast that store bought versions just cant match.
  • The aioli ties everything together with a bright, garlicky creaminess that soaks into the brioche just enough.
  • Its impressive enough for guests but forgiving enough for a weeknight when you need something satisfying.
02 -
  • Dont skip the buttermilk marinade, it makes a real difference in how juicy the chicken stays after frying.
  • Keep your oil temperature steady around 350°F, too hot and the coating burns before the chicken cooks, too cool and it gets greasy.
  • Fry the onions first so you can use the same oil for the chicken, and theyll stay crispy while you finish cooking.
  • Let the fried chicken rest on a wire rack instead of paper towels to keep the bottom from steaming and losing its crunch.
03 -
  • Use a thermometer to monitor your oil, guessing the temperature is the fastest way to end up with greasy or burnt chicken.
  • Press the breading onto the chicken firmly with your palms so it sticks and creates an even crust.
  • Let the chicken rest for a minute after frying so the juices redistribute and the crust sets up.
  • Double the aioli recipe, its fantastic on fries, roasted vegetables, or as a dip for the extra crispy onions.
Go Back