Crispy Onion Chicken Sandwich (Print version)

Buttermilk-marinated fried chicken, crispy onions, and garlic aioli stacked in a toasted brioche bun.

# Required ingredients:

→ 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 lemon juice
20 - ½ teaspoon Dijon mustard
21 - Salt and pepper to taste

→ Assembly

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

# How to make it:

01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Set aside.
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. Working in batches, fry coated onions for 2-3 minutes until golden and crispy. Transfer to paper towels to drain.
05 - Remove marinated chicken from refrigerator and allow excess buttermilk to drip off. Dredge each thigh in the breading mixture, pressing firmly to adhere coating.
06 - Fry breaded chicken in the same hot oil for 5-7 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil.
07 - In a small bowl, blend mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and combined.
08 - Butter brioche buns and toast in a skillet over medium heat until golden on both sides.
09 - Spread aioli on both sides of each toasted bun. Layer with lettuce, fried chicken thigh, crispy onions, and top with bun lid.

# Expert Advice:

01 -
  • The double crunch from both the chicken and those golden onions creates a texture you can't stop thinking about.
  • Buttermilk does all the work of keeping the chicken juicy while you focus on getting everything crispy.
  • It feels like a restaurant splurge but costs a fraction and tastes better because you control every layer.
  • Leftovers reheat beautifully in the oven, and the aioli keeps for days so you can make extra sandwiches all week.
02 -
  • Don't skip the marinating time, the buttermilk is what keeps the chicken from turning dry and tough under all that heat.
  • Keep the oil temperature steady around 350°F, too hot and the breading burns before the chicken cooks, too cool and it soaks up grease.
  • Press the breading onto the chicken firmly, a light dusting won't give you the thick crispy crust you're after.
  • Fry the onions in small batches so they don't clump together and steam instead of crisping up.
03 -
  • Use a thermometer to monitor your oil temperature, consistency is what separates crispy from greasy.
  • Let the chicken rest on a wire rack instead of paper towels so air circulates and the bottom doesn't get soggy.
  • Make extra crispy onions because people will eat them straight off the plate before you even finish assembling the sandwiches.
  • If you're frying for a crowd, keep finished batches warm in the oven while you work through the rest.
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