Crispy Buttermilk Fried Chicken Sandwich

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This Buttermilk Fried Chicken Sandwich is perfectly crispy, juicy, and packed with flavor. Tender chicken thighs coated in a golden crust and topped with creamy garlic aioli, pickles, and lettuce on toasted brioche buns-it's a simple recipe that feels like a treat any time you make it.

Close-up of a sliced sandwich showing its layered filling and interior texture.

This sandwich isn't tied to a specific season, but it works great for casual cookouts, game days, or just when you want something indulgent yet straightforward. It's especially popular in summer and spring when grilling and outdoor meals are in full swing.

This recipe was inspired by my Easy Big Mac Salad-another fan favorite that balances crispy protein, tangy sauce, and fresh crunch.
It pairs really well with Cream Cheese Veggie Dip. The creamy, herby dip and fresh veggies offer a light, refreshing side to go with the savory sandwich.

Top view of sandwiches on a cooling rack, one whole and one being sliced in half.

Ingredients

A variety of seasonings arranged around a bowl placed at the center.

Chicken thighs cooked and sliced thick, juicy pieces that stay crispy and flavorful
Buttermilk tenderizes the chicken and adds tang
Hot sauce adds a touch of kick and flavor depth
Flour forms the crisp coating on the chicken
Cornstarch helps the coating stay extra crunchy
Egg helps the dredge stick to the chicken
Oil for frying to cook the chicken evenly and crisply
Mayonnaise base for creamy garlic aioli
Garlic fresh and minced for bold flavor
Lemon juice adds bright acidity to the aioli
Brioche buns, pickles, lettuce for assembling and serving the sandwich

See recipe card for quantities.

How to Make Buttermilk Fried Chicken Sandwich

A shallow dish with a white creamy base and a small portion of mixed seasonings on top.

In a bowl, mix buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.

Add chicken thighs and coat them well. Cover and refrigerate for at least 2 hours or overnight.

A shallow plate with flour and red seasoning mixture, surrounded by other ingredients.

In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, cayenne, garlic powder, and onion powder.

In a small bowl, whisk egg with 1 tablespoon of buttermilk.

A pan with chicken pieces soaked in a marinade.

Take chicken from the marinade and let excess drip off.

Chicken pieces on a plate, flour on another plate, and a bowl with an egg and milk mixture beside them.

Dip chicken in flour mix, then egg, then back in flour mix.

Chicken piece being placed into an egg and milk mixture, with a plate of flour and another plate of chicken beside it.

Press coating onto the chicken to help it stick.

Oil being poured into a pan, preparing for frying.

Heat oil in a deep pan or pot to 350°F (175°C). Carefully place chicken in hot oil and fry for 5 to 7 minutes per side until golden and cooked through.

Internal temp should reach 165°F (74°C).

A cooling rack in the center with various ingredients arranged on the side.

Place cooked chicken on a wire rack or paper towel to drain.

A mixture in a bowl, surrounded by various seasonings and ingredients.

In a small bowl, mix mayo, garlic, lemon juice, salt, and pepper.

Sliced buns placed on a cooling rack, surrounded by various ingredients.

Toast brioche buns.

Mayonnaise being spread on sliced buns placed on a cooling rack, with various ingredients surrounding them.

Spread garlic mayo on both bun halves.

Sliced buns placed on a cooling rack, one topped with chicken, surrounded by various ingredients.

Add one piece of crispy chicken to the bottom bun.

Sliced buns placed on a cooling rack, one topped with a pickle, surrounded by various ingredients

Add pickles and lettuce, if you like.

Two assembled chicken sandwiches on a cooling rack, surrounded by various ingredients.

Close-up of a crispy chicken sandwich resting on a cooling rack, with more sandwiches slightly blurred in the background.

Cover with top bun and serve right away.

Hint: Toast or pan-fry pickles briefly before adding them to the sandwich for extra flavor and crunch. Let the chicken rest briefly after frying so the coating stays crispy and the juices redistribute.

Substitutions & Variations

Use gluten-free buns or flour to make this gluten-free.
Swap chicken thighs for chicken breasts or plant-based chicken for dietary preference.
Add spice with cayenne or hot sauce in the dredge.
For a deluxe version, add crispy onion rings or avocado slices.
Make it kid-friendly by skipping hot sauce and serving pickles on the side.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Keep oil temperature steady-too low and the coating gets soggy, too high and it burns. Use a thermometer if you have one. Let the oil settle between batches so it stays clean and fresh between fries.

FAQ

Can I use chicken breast instead of thighs?

Yes! Just adjust frying time to ensure it's cooked through.

Can I prep parts ahead?

Yes-marinate chicken and mix dredge in advance. But fry and assemble fresh to keep the sandwich crispy.

Can I make this dairy-free?

Yes-use dairy-free mayo for aioli and plant-based milk instead of buttermilk.

📖 Recipe

Tina

Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli

Crispy, juicy, and full of flavor, this Buttermilk Fried Chicken Sandwich features perfectly seasoned thighs, a golden crunchy coating, and a garlicky aioli spread-all tucked into buttery toasted brioche buns with pickles and lettuce for the perfect bite.

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Prep Time 2 15

Cook Time 15

Total Time 2 30

Servings: 2 sandwiches

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Buttermilk Fried Chicken:

2 boneless skinless chicken thighs
1 cup buttermilk 240 ml
1 teaspoon hot sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder

For the Dredge:

1 cup all-purpose flour 125 g
¼ cup cornstarch 30 g
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon cayenne pepper optional for spice
½ teaspoon garlic powder
½ teaspoon onion powder
1 egg
1 tablespoon buttermilk

For Frying:

2 cups 480 ml vegetable oil (for frying)

For the Garlic Aioli:

¼ cup 60 g mayonnaise
1 clove garlic minced
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper

For Assembling:

2 brioche buns toasted
4 bread and butter pickles
2 butter lettuce leaves optional, for a fresh crunch

Method

In a bowl, mix buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.
Add chicken thighs and coat them well. Cover and refrigerate for at least 2 hours or overnight.
In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, cayenne, garlic powder, and onion powder.
In a small bowl, whisk egg with 1 tablespoon of buttermilk.
Take chicken from the marinade and let excess drip off.
Dip chicken in flour mix, then egg, then back in flour mix.
Press coating onto the chicken to help it stick.
Heat oil in a deep pan or pot to 350°F (175°C). Carefully place chicken in hot oil and fry for 5 to 7 minutes per side until golden and cooked through.
Internal temp should reach 165°F (74°C).
Place cooked chicken on a wire rack or paper towel to drain.
In a small bowl, mix mayo, garlic, lemon juice, salt, and pepper.
Toast brioche buns.
Spread garlic mayo on both bun halves.
Add one piece of crispy chicken to the bottom bun.
Add pickles and lettuce, if you like.
Cover with top bun and serve right away.

How to Store Buttermilk Fried Chicken Sandwich

Store components separately-keep chicken and buns in one container and lettuce, pickles, and aioli in another. Good for 2-3 days in the fridge. Sandwiches don't freeze well once assembled.