Crispy Onion Chicken Sandwich (Printable Version)

Buttermilk-marinated fried chicken topped 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 - 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 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 Make It:

01 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Submerge chicken thighs ensuring complete coating. Cover and refrigerate for minimum 30 minutes or up to 4 hours.
02 - Combine flour, cornstarch, smoked paprika, salt, and black pepper in a shallow dish.
03 - Toss sliced onions with flour, salt, and black pepper in a separate bowl until thoroughly 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. Transfer to paper towels for drainage.
05 - Remove chicken from marinade, allowing excess buttermilk to drain. Dredge each thigh in breading mixture, pressing firmly to ensure adherence.
06 - Fry breaded chicken in the same hot oil for 5-7 minutes per side until golden brown and cooked through. Transfer to wire rack or paper towels to drain excess oil.
07 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl and whisk until smooth.
08 - Optionally butter brioche buns and toast in a skillet over medium heat until golden on both sides.
09 - Spread garlic aioli on both sides of each toasted bun. Layer with lettuce if desired, followed by fried chicken, generous portion of crispy onions, and top with bun half.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken ridiculously juicy even after frying.
  • Crispy onions add a sweet crunch that makes every bite feel like a celebration.
  • The garlic aioli is tangy enough to cut through the richness without overpowering anything.
  • It comes together in under an hour and tastes like something you'd wait in line for.
02 -
  • Don't skip the cornstarch in the breading or you'll miss out on that light, shattery crust.
  • Let the chicken rest on a wire rack after frying so steam can escape and the breading stays crispy.
  • Fry the onions first so you can reuse the same oil for the chicken without wasting any.
  • If the oil temperature drops too low, the breading will absorb grease and turn soggy instead of crisp.
03 -
  • Press the chicken firmly into the breading and let it sit for a minute before frying so the coating really sticks.
  • Use a spider strainer or slotted spoon to flip the chicken gently without knocking off the crust.
  • Double the onions because they're addictive and you'll want extras for snacking.
  • Let the buttermilk marinade work for at least 30 minutes, but four hours is even better for maximum tenderness.
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