Crispy Onion Chicken Sandwich (Printable)

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 - 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 black pepper to taste

→ Assembly

22 - 4 brioche buns, sliced
23 - 2 tablespoons butter for toasting (optional)
24 - Lettuce leaves (optional)

# Directions:

01 - In a bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken thighs and coat thoroughly. 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. Mix well to distribute seasonings evenly.
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. Working in batches, fry onions for 2-3 minutes per batch until golden and crispy. 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 coating on all sides.
06 - Fry breaded chicken in the same hot oil for 5-7 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
07 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
08 - Heat a skillet over medium heat. Butter brioche buns and toast cut-side down until golden brown, approximately 2-3 minutes.
09 - Spread aioli on both halves of each bun. Layer with lettuce if desired, followed by fried chicken, a generous portion of crispy onions, and top with bun half.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken unbelievably tender even after frying.
  • Crispy fried onions add a sweet crunch that makes every bite feel special.
  • The garlic aioli ties everything together with a creamy, tangy punch.
  • It comes together in under an hour but tastes like you spent all day on it.
02 -
  • Don't skip the marinating time, the buttermilk truly makes a difference in how juicy the chicken stays.
  • Keep the oil temperature steady at 350°F, too hot and the coating burns before the chicken cooks, too cool and it gets greasy.
  • Fry the onions first so they stay crispy while you cook the chicken, and don't stack them or they'll steam and get soggy.
03 -
  • Press the breading onto the chicken firmly and let it rest for a minute before frying so the coating doesn't slide off.
  • Use a thermometer to monitor the oil temperature, consistency is the secret to perfectly crispy chicken every time.
  • Make extra crispy onions, they disappear fast and you'll want them for snacking or topping other dishes.
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