Crispy Onion Chicken Sandwich (Printable Version)

Buttermilk-marinated fried chicken with crunchy onions and garlic aioli on brioche—a satisfying American classic.

# 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 Make It:

01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Submerge chicken thighs in marinade, ensuring complete coverage. Cover bowl and refrigerate for minimum 30 minutes or up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Set aside for chicken coating.
03 - In a separate bowl, toss sliced onions with flour, salt, and black pepper until evenly coated on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Working in batches, fry coated onions for 2-3 minutes per batch until golden and crisp. Transfer to paper towels to drain excess oil.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in breading mixture, pressing firmly to ensure coating adheres properly.
06 - Fry breaded chicken in the same hot oil for 5-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown. Transfer to 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 - Optionally, butter brioche buns and toast in skillet over medium heat until golden brown on cut sides, approximately 1-2 minutes per side.
09 - Spread aioli on both cut surfaces of each bun. Layer with lettuce if desired, followed by fried chicken thigh, generous amount of crispy onions, and top bun. Serve immediately.

# Expert Tips:

01 -
  • The chicken stays ridiculously juicy because the buttermilk does all the work while you're doing other things.
  • Crispy onions add a texture that makes every bite feel like you're eating at a restaurant that knows what it's doing.
  • You can prep the chicken in the morning and fry everything in under half an hour when you're ready to eat.
  • It's messy in the best way, the kind of sandwich that requires extra napkins and zero regrets.
02 -
  • Don't skip shaking off the excess flour from the onions or they'll clump together and fry unevenly.
  • Let the chicken rest on a wire rack instead of paper towels if you can, so the bottom doesn't get soggy.
  • If your oil isn't hot enough, the breading will absorb too much oil and turn greasy instead of crispy.
  • Taste your aioli before you assemble, because the lemon juice can vary in strength and you might need a little more or less.
03 -
  • Use a thermometer to check your oil temperature, because guessing usually means greasy or burnt chicken.
  • Marinate the chicken the night before if you can, the flavor gets even deeper and the texture stays incredibly tender.
  • Don't crowd the pan when frying, because it drops the oil temperature and makes everything soggy instead of crispy.
  • Save a little bit of the seasoned flour to dust over the chicken right before frying for an extra craggy crust.
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