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Close-up of a crispy chicken sandwich resting on a cooling rack, with more sandwiches slightly blurred in the background.
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 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
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
 

  1. In a bowl, mix buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.
  2. Add chicken thighs and coat them well. Cover and refrigerate for at least 2 hours or overnight.
  3. In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, cayenne, garlic powder, and onion powder.
  4. In a small bowl, whisk egg with 1 tablespoon of buttermilk.
  5. Take chicken from the marinade and let excess drip off.
  6. Dip chicken in flour mix, then egg, then back in flour mix.
  7. Press coating onto the chicken to help it stick.
  8. 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.
  9. Internal temp should reach 165°F (74°C).
  10. Place cooked chicken on a wire rack or paper towel to drain.
  11. In a small bowl, mix mayo, garlic, lemon juice, salt, and pepper.
  12. Toast brioche buns.
  13. Spread garlic mayo on both bun halves.
  14. Add one piece of crispy chicken to the bottom bun.
  15. Add pickles and lettuce, if you like.
  16. Cover with top bun and serve right away.