Crispy Onion Chicken Sandwich (Printable)

Buttermilk fried chicken topped with crispy onions and garlic aioli on a soft brioche bun. Serves 4 in under an hour.

# What You 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)

# Directions:

01 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Submerge chicken thighs ensuring complete coverage. Cover and refrigerate for minimum 30 minutes, up to 4 hours.
02 - Mix flour, cornstarch, smoked paprika, salt, and black pepper in a shallow dish. Set aside for dredging.
03 - Toss sliced onions with flour, salt, and black pepper in a separate bowl until evenly coated.
04 - Heat 1 inch vegetable oil in 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 marinated chicken from refrigerator. Allow excess buttermilk to drip off. Dredge each thigh in breading mixture, pressing firmly to ensure adherence.
06 - Fry breaded chicken in same oil at 350°F for 5-7 minutes per side until golden brown and cooked through. Transfer to wire rack or paper towels to drain.
07 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in small bowl. Mix until fully incorporated.
08 - Optional: Lightly butter brioche buns and toast in skillet over medium heat until golden brown.
09 - Spread aioli on both sides of toasted bun. Layer with lettuce if desired, fried chicken thigh, generous portion of crispy onions, and top with bun half.

# Expert Suggestions:

01 -
  • The buttermilk marinade keeps the chicken so tender you'll wonder why you ever skipped that step.
  • Those crispy onions add a sweet crunch that makes every bite different from the last.
  • The tangy aioli cuts through the richness in a way that plain mayo never could.
  • It's messy in the best possible way, the kind of sandwich that requires napkins and zero regrets.
02 -
  • Don't skip the marinating time, even 30 minutes makes a huge difference in how juicy the chicken stays after frying.
  • Keep the oil temperature steady at 350°F so the coating crisps up without burning or getting greasy.
  • Fry the onions first so they stay crispy while you work on the chicken, and don't crowd the pan or they'll steam instead of fry.
  • Let the chicken rest on a wire rack instead of paper towels so air circulates and the crust doesn't get soggy on the bottom.
03 -
  • Add a tablespoon of hot sauce or a pinch of cayenne to the aioli if you like a little heat that sneaks up on you.
  • Press the breading firmly onto the chicken and let it rest for 5 minutes before frying so the coating sticks better.
  • Use a thermometer to check that the chicken reaches 165°F internally so you know it's perfectly cooked.
  • Toast the buns even if you think you don't have time, it keeps them from getting soggy and adds another layer of flavor.
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