Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli

There’s just something about a good fried chicken sandwich that always hits the spot, especially when it’s homemade and extra crispy. I’ve made plenty of versions over the years, but this one? This is the one my family keeps asking for again and again. The combo of crunchy fried chicken, a soft brioche bun, and that creamy garlic aioli – it just works. And honestly, once you try it, you’ll see why we don’t even bother ordering out anymore.

I like to keep the toppings pretty simple here. Just a few bread and butter pickles, and maybe a leaf or two of butter lettuce for a fresh crunch. The star of the show is really that juicy, well-seasoned chicken thigh. The buttermilk marinade tenderizes it just right, and the dredge gives you that perfect craggy crust. I know frying at home can seem like a whole thing, but I promise it’s worth the little mess.

Now about that garlic aioli… don’t skip it. It’s so easy to whip up and it makes the sandwich feel kinda fancy, even though it’s just a few pantry staples. I’ve caught myself sneaking a little extra on the bun more than once – no shame. Whether you’re making these for a weekend lunch or a casual dinner, they’re gonna be a hit. Just make sure you’ve got napkins handy, cause this one gets messy (in the best way).

Ingredients

For the Buttermilk Fried Chicken:

• 2 boneless, skinless chicken thighs – Chicken thighs stay extra juicy when fried, making them perfect for sandwiches.

• 1 cup (240 ml) buttermilk – Buttermilk tenderizes the chicken and helps the coating stick beautifully.

• 1 teaspoon hot sauce – A little heat in the marinade adds just the right kick of flavor.

• 1 teaspoon salt – Salt helps season the chicken all the way through.

• ½ teaspoon black pepper – Just enough pepper to balance the spices without overpowering.

• ½ teaspoon smoked paprika – Adds a subtle smoky depth that pairs great with fried chicken.

• ½ teaspoon garlic powder – Garlic powder gives the marinade a rich, savory base.

• ½ teaspoon onion powder – This rounds out the flavor with a gentle sweetness and bite.

For the Dredge:

• 1 cup (125 g) all-purpose flour – The base for our crispy coating.

• ¼ cup (30 g) cornstarch – Cornstarch helps create those irresistible crunchy, craggy edges.

• 1 teaspoon salt – Seasoning the dredge means every bite is flavorful.

• ½ teaspoon black pepper – A bit of pepper in the coating adds subtle heat.

• ½ teaspoon smoked paprika – Carries that smoky note from the marinade into the crust.

• ½ teaspoon cayenne pepper (optional for spice) – Totally optional, but great if you like your chicken with a little fire.

• ½ teaspoon garlic powder – Adds a nice punch of flavor to the crust.

• ½ teaspoon onion powder – Just a bit helps balance the seasoning blend.

• 1 egg – The egg helps bind the flour to the chicken, giving it structure and crunch.

• 1 tablespoon buttermilk – A splash of buttermilk in the egg wash helps everything come together smoothly.

For Frying:

• 2 cups (480 ml) vegetable oil (for frying) – You’ll want enough oil to let the chicken float and crisp evenly.

For the Garlic Aioli:

• ¼ cup (60 g) mayonnaise – The creamy base that brings the whole sandwich together.

• 1 clove garlic, minced – Fresh garlic adds a bold, garlicky punch to the aioli.

• 1 teaspoon lemon juice – Lemon juice brightens up the flavors and cuts through the richness.

• ¼ teaspoon salt – Just a pinch to balance the creamy tang.

• ¼ teaspoon black pepper – Adds a little bite to round out the spread.

For Assembling:

• 2 brioche buns, toasted – Soft, buttery, and just slightly crisp from toasting – perfect sandwich material.

• 4 bread and butter pickles – These sweet and tangy pickles give the sandwich a pop of flavor and crunch.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a bowl, whisk together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder.

2. Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours (or overnight for best results).

3. In a shallow dish, mix flour, cornstarch, salt, black pepper, smoked paprika, cayenne (if using), garlic powder, and onion powder.

4. In a separate bowl, whisk together the egg and 1 tablespoon of buttermilk.

5. Remove the chicken from the marinade and let the excess drip off.

6. Dredge each thigh in the flour mixture, then dip into the egg mixture, and return to the flour mixture, pressing to create a craggy coating.

7. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

8. Fry the chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F / 74°C).

9. Drain the fried chicken on a wire rack over a baking sheet to keep it crispy.

10. In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper to make the garlic aioli.

11. Spread the garlic aioli on both halves of a toasted brioche bun.

12. Place one crispy fried chicken thigh on the bottom bun.

13. Add two pickles on top of the chicken.

14. Add butter lettuce, if desired.

15. Top with the other half of the bun and press gently before serving.

Top Tips

• Marinate longer if you can: Letting the chicken soak overnight in the buttermilk marinade gives it extra flavor and tenderness.

• Double dredge for extra crunch: Press the flour coating into the chicken well to get those crispy, craggy bits we all love.

• Use a thermometer for frying: Keep the oil around 350°F (175°C) to avoid soggy or burnt chicken – temperature matters!

• Don’t overcrowd the pan: Fry in batches if needed so the oil stays hot and the chicken gets crispy, not greasy.

• Let it rest on a wire rack: Skip paper towels – cooling the chicken on a rack helps keep it crunchy all the way around.

• Toast those buns: A quick toast adds texture and helps prevent soggy bottoms once the aioli and pickles go on.

• Taste your aioli: Everyone’s garlic tolerance is different – add more or less to suit your taste.

• Customize the heat: Add cayenne to the dredge or a dash more hot sauce to the marinade if you like a spicy sandwich.

• Make ahead: You can fry the chicken in advance and reheat it in the oven at 375°F (190°C) for about 10 minutes – it stays surprisingly crisp!

My Favorite Ways to Enjoy It

• With sweet potato fries on the side: That sweet-and-savory combo with the crispy chicken is just so good.

• Topped with a slice of sharp cheddar: Adds a creamy, melty twist that takes things up a notch.

• With extra aioli… always: I spread a little more on the top bun (and maybe sneak some for dipping the fries).

• On a picnic blanket in the backyard: Wrapped up warm in foil, it makes a perfect little outdoor treat.

• As sliders for game day: Just use smaller buns and cut the chicken into halves or thirds – great for sharing!

• Spicy style with jalapeños: Sometimes I’ll add a few pickled jalapeños for a nice fiery bite.

• With a cold glass of lemonade: It’s a simple pairing, but one I keep coming back to, especially in the summer.

• Next-day lunch (if there’s any left): I warm the chicken in the oven and build a quick sandwich – it’s still so satisfying.