Save The sizzle hit first, then the smell of golden onions curling up in hot oil. I was standing at my friend's kitchen counter, half skeptical, half starving, watching her stack fried chicken higher than seemed reasonable. She slapped a handful of those onions on top, shrugged, and said, "Trust me." One bite later, I understood what all the fuss was about.
I made these for a casual Sunday dinner once, and my brother ate two before anyone else got seconds. He's not usually the type to get excited about food, but he kept circling back to the kitchen, peeking under the foil. That's when I knew this sandwich had something special going on.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and handle frying like champs without drying out.
- Buttermilk: This is what tenderizes the meat and gives it that subtle tang that makes fried chicken taste like it came from somewhere with a secret recipe.
- Garlic powder and paprika: These two bring warmth and a hint of smokiness to the marinade without shouting.
- All-purpose flour and cornstarch: The cornstarch makes the crust extra crispy and light, not heavy or doughy.
- Smoked paprika: A little goes a long way here, adding depth to the breading that regular paprika just can't match.
- Yellow onion: Slice it thin so it fries up fast and shatters when you bite into it.
- Mayonnaise: The base of the aioli, creamy and rich, it clings to everything in the best way.
- Garlic clove: Fresh garlic makes the aioli sing, jarred stuff just doesn't hit the same.
- Lemon juice: Brightens everything up and cuts through the richness of the fried chicken.
- Dijon mustard: Just a touch adds a sharpness that keeps the aioli from being one-note.
- Brioche buns: Soft, slightly sweet, and sturdy enough to hold all that chicken and onion without falling apart.
- Butter: Toasting the buns in butter adds a golden crunch and a little extra indulgence.
- Lettuce leaves: Optional, but they add a fresh snap that balances the fried elements.
Instructions
- Marinate the chicken:
- Whisk together the buttermilk, garlic powder, paprika, salt, and black pepper in a bowl until smooth. Submerge the chicken thighs completely, cover, and let them soak in the fridge for at least 30 minutes, though a few hours makes them even more tender.
- Prepare the breading:
- In a shallow dish, combine the flour, cornstarch, smoked paprika, salt, and black pepper. Mix it well so the spices are evenly distributed.
- Coat the onions:
- Toss the sliced onions with flour, salt, and pepper in a bowl until every piece is lightly dusted. Shake off any excess before frying.
- Fry the onions:
- Heat about an inch of vegetable oil in a large skillet to 350°F. Drop in the onions in small batches and fry for 2 to 3 minutes until they're golden and crispy, then drain them on paper towels.
- Bread the chicken:
- Pull the chicken from the marinade and let the excess buttermilk drip off. Press each thigh firmly into the breading mixture, making sure it sticks to every surface.
- Fry the chicken:
- Carefully lay the breaded chicken into the hot oil and fry for 5 to 7 minutes per side until the crust is deeply golden and the internal temperature hits 165°F. Transfer to a wire rack to drain.
- Make the aioli:
- Stir together the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth and creamy.
- Toast the buns:
- If you want extra texture, butter the cut sides of the brioche buns and toast them in a skillet until golden and crisp.
- Assemble the sandwiches:
- Spread aioli generously on both sides of each bun. Layer with lettuce if using, add the fried chicken, pile on the crispy onions, and close it up.
Save There's something about handing someone a sandwich this good and watching their face change halfway through the first bite. My neighbor once asked if I'd cater her birthday party after trying one of these. I didn't, but I did make her a double batch the next week.
Choosing Your Chicken
Thighs are my go-to because they stay moist even if you accidentally leave them in the oil a few seconds too long. Breasts work fine, but they dry out faster and need a gentler hand. If you do use breasts, pound them to an even thickness so they cook evenly and don't end up with a raw center and overcooked edges.
Getting the Oil Temperature Right
A thermometer is your best friend here. Too hot and the outside burns before the inside cooks, too cool and everything turns greasy and limp. I keep mine steady at 350°F and adjust the heat between batches. If you don't have a thermometer, drop in a small piece of bread, it should sizzle and brown in about 60 seconds.
Making It Your Own
This sandwich is forgiving and loves a little creativity. Add hot sauce or cayenne to the aioli if you want heat, or swap the lettuce for pickles and coleslaw for extra crunch. I've even tried it with a drizzle of honey on top, and it was better than I expected.
- Try adding a slice of sharp cheddar or pepper jack for extra richness.
- If you want even more crunch, double fry the onions for a few extra seconds.
- Leftover aioli keeps in the fridge for up to a week and tastes great on fries or roasted vegetables.
Save This sandwich has a way of making an ordinary Tuesday feel like something worth sitting down for. I hope it does the same for you.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken in buttermilk for at least 30 minutes, though up to 4 hours yields more tender, flavorful results. Don't skip this step as the buttermilk helps tenderize the meat and adds subtle tang.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well as a substitute. They'll cook slightly faster, so reduce frying time to 4–6 minutes per side. Thighs stay juicier during frying, but breasts are a leaner option.
- → What's the best way to keep the fried components crispy?
Drain the fried chicken and onions on paper towels immediately after frying to remove excess oil. Assemble sandwiches just before serving to maintain crunchiness. If making ahead, store components separately and assemble to order.
- → Can I make the aioli in advance?
Absolutely. The garlic aioli keeps refrigerated for up to 3 days in an airtight container. Make it ahead to save time during assembly. Stir well before using if any separation occurs.
- → What oil temperature is ideal for frying?
Maintain oil at 350°F (175°C) for best results. Use a thermometer to monitor temperature consistently. If oil is too cool, the coating absorbs more oil; too hot risks burning the outside before the inside cooks.
- → Are there vegetarian alternatives to make this sandwich?
Substitute the chicken with thick-cut fried eggplant, cauliflower steaks, or seitan using the same buttermilk marinade and breading technique. Crispy fried onions and aioli complement these alternatives perfectly.