Crispy Onion Chicken Sandwich (View Print Version)

Buttermilk-marinated fried chicken topped with crispy fried 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 pepper to taste

→ Assembly

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

# Method:

01 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 - Combine flour, cornstarch, smoked paprika, salt, and black pepper in a shallow dish and mix until evenly distributed.
03 - Toss sliced onions with flour, salt, and black pepper in a separate bowl until all pieces are well coated.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Working in batches, fry coated onions for 2-3 minutes until golden and crisp. Transfer to paper towels to drain.
05 - Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each thigh in breading mixture, pressing gently to adhere. Fry in the same hot oil for 5-7 minutes per side until golden brown and cooked through. Drain on wire rack or paper towels.
06 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl and mix until smooth.
07 - Optional step: Butter brioche buns and toast in a skillet over medium heat until golden brown on both sides.
08 - Spread aioli on both sides of each brioche bun. Layer with lettuce if desired, fried chicken thigh, and a generous portion of crispy onions. Top with the bun half.

# Expert Advice:

01 -
  • The double crunch from both the chicken crust and the fried onions creates layers of texture that make every bite feel like a celebration.
  • Buttermilk does the quiet work of keeping the chicken so tender you barely need to chew, even after frying.
  • That garlicky aioli cuts through the richness in a way that makes you want to lick your fingers between bites.
  • It looks impressive but comes together faster than you'd think, perfect for when you want to show off without spending all day in the kitchen.
02 -
  • Don't skip the marinating time, even 30 minutes makes a huge difference in how juicy and flavorful the chicken turns out.
  • Keep your oil temperature steady around 350°F, too hot and the crust burns before the chicken cooks through, too cool and it turns greasy instead of crisp.
  • Let the chicken rest on a wire rack after frying, not paper towels, so the bottom doesn't get soggy while you finish the batch.
03 -
  • Make extra aioli and keep it in the fridge, it's incredible on fries, roasted vegetables, or as a dip for leftover fried onions.
  • If you're cooking for a crowd, fry the chicken and onions ahead of time and reheat everything in a 375°F oven for a few minutes to bring back the crispiness.
  • Use a thermometer to check your oil temperature, guessing leads to uneven frying and nobody wants a soggy crust after all that work.
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