Crispy Onion Chicken Sandwich (Print Version)

Buttermilk-marinated fried chicken topped with crunchy fried 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)

# How to Make It:

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 or up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Set aside for 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 to 3 minutes per batch until golden and crisp. Drain on paper towels.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in the breading mixture, pressing gently 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. Mix until smooth.
08 - If desired, butter brioche buns and toast in a skillet until golden on both sides.
09 - Spread aioli on both sides of each toasted bun. Layer with lettuce if desired, followed by fried chicken, a generous portion of crispy onions, and top bun. Serve immediately.

# Additional Tips::

01 -
  • The buttermilk soak makes the chicken so tender you barely need to chew, and the crust stays shatteringly crisp even after it cools a bit.
  • Those fried onions add a sweet, savory crunch that turns a good sandwich into something you'll crave at random moments during the week.
  • The homemade aioli takes thirty seconds to whisk together and tastes leagues better than anything from a bottle.
  • It's fancy enough to impress but forgiving enough that even a slightly overcooked thigh still tastes incredible tucked into that soft bun.
02 -
  • Don't crowd the pan when frying or the oil temperature will drop and your chicken will turn greasy instead of crispy.
  • Let the chicken rest on a wire rack, not paper towels, so air circulates underneath and the crust doesn't steam and soften.
  • If your onions are browning too fast, lower the heat slightly; burnt onions taste bitter and ruin the whole vibe.
  • Press the breading onto the chicken firmly before frying or it will fall off in patches and leave you with sad bald spots.
03 -
  • Double the onions because people will fight over them, and you'll wish you had more every single time.
  • Use a splatter screen when frying to keep your stovetop clean without trapping steam that would soften the crust.
  • If the breading isn't sticking well, dip the chicken back in a little buttermilk before dredging it again.
  • Let the chicken come to room temperature for fifteen minutes before frying so the inside cooks through without burning the outside.
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