Crispy Onion Chicken Sandwich (Print)

Buttermilk-marinated fried chicken with crispy onions and garlic aioli served 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 - 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 fresh 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

# How To Make It:

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, mix flour, cornstarch, smoked paprika, salt, and black pepper.
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 adhere.
06 - Fry chicken in the same hot oil for 5 to 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.
08 - Butter and toast brioche buns in a skillet until golden brown, optional step.
09 - Spread aioli on both sides of each bun. Layer with lettuce if using, fried chicken, a generous portion of crispy onions, and top with the bun.

# Expert Tips:

01 -
  • The double crunch from both the chicken coating and the fried onions makes every bite ridiculously satisfying.
  • Buttermilk keeps the chicken so tender and juicy, even after frying.
  • The garlicky aioli cuts through the richness and ties everything together beautifully.
  • It feels like a restaurant splurge but comes together in your own kitchen with ingredients you probably already have.
02 -
  • Don't skip marinating the chicken, even if you're in a hurry; 30 minutes makes a noticeable difference in tenderness.
  • Keep your oil temperature steady at 350°F, too hot and the coating burns before the chicken cooks through, too cool and it gets greasy.
  • Fry the onions in small batches so they stay separated and crisp up evenly instead of steaming into clumps.
  • Let the fried chicken rest on a wire rack instead of paper towels if you want the bottom to stay as crispy as the top.
03 -
  • Press the breading onto the chicken firmly with your palms so it doesn't fall off during frying.
  • Use a thermometer to check your oil temperature, guessing leads to uneven cooking and soggy breading.
  • Make extra crispy onions, they disappear fast and you'll want them for snacking or topping other dishes.
  • If the aioli feels too thick, thin it with a teaspoon of water or extra lemon juice until it's spreadable.
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