Crispy Onion Chicken Sandwich (Print View)

Juicy fried chicken, crunchy onions, and garlic aioli layered on soft brioche for the ultimate sandwich experience.

# Components:

→ 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 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. Add chicken thighs, ensuring complete coating. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 - In a shallow dish, mix all-purpose flour, cornstarch, smoked paprika, salt, and black pepper thoroughly.
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 until golden and crisp, approximately 2–3 minutes per batch. Transfer to paper towels to drain.
05 - Remove chicken from marinade, allowing excess buttermilk to drip away. Dredge each thigh in the breading mixture, pressing firmly to adhere. Fry in the same hot oil for 5–7 minutes per side until cooked through and golden brown. Place on a wire rack or paper towels to drain.
06 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix until smooth.
07 - Optional step: Butter brioche buns and toast in a skillet until golden brown.
08 - Spread aioli on both halves of each brioche bun. Layer with lettuce if desired, top with fried chicken, add a generous portion of crispy onions, and cap with the top bun.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken so tender it practically melts off the bone while staying juicy inside that golden crust.
  • Those fried onions add a sweet, crunchy contrast that turns a simple sandwich into something you'll crave at random moments.
  • The garlic aioli ties everything together with just enough tang to cut through the richness without overwhelming the chicken.
  • It's impressive enough for guests but forgiving enough that even a slightly overcooked thigh still tastes incredible.
02 -
  • Don't skip the cornstarch in the breading, it's the secret to that glass-like crunch that stays crispy even after the sandwich sits for a few minutes.
  • Let the chicken rest on a wire rack after frying instead of paper towels, or the bottom will steam and lose its crispness.
  • If your oil temperature drops below 325 degrees, the chicken will absorb too much oil and taste greasy instead of light and crispy.
  • Marinate for at least thirty minutes, but four hours is even better, the chicken gets more tender and flavorful the longer it soaks.
03 -
  • Press the chicken firmly into the breading and let it sit for a minute before frying so the coating has time to set and won't fall off in the oil.
  • Use a spider strainer or slotted spoon to flip the chicken gently, tongs can scrape off the crust if you grip too hard.
  • Make a double batch of the crispy onions, they disappear faster than you'd think and they're incredible on burgers, salads, and even scrambled eggs.
  • If your aioli tastes flat, add a pinch of salt or an extra squeeze of lemon, small adjustments make a big difference.
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