Golden, crunchy, and packed with flavor, this crispy buttermilk fried chicken sandwich is everything you want in a comfort food classic. Juicy chicken thighs are marinated in seasoned buttermilk, coated in a perfectly spiced crust, and fried until irresistibly crisp.
Layered on a soft toasted brioche bun with tangy pickles and a rich, garlicky aioli, every bite delivers the perfect balance of crunch, creaminess, and bold flavor. Whether you are making it for a weekend treat, a casual dinner, or a crowd-pleasing meal, this sandwich brings restaurant-quality results straight to your kitchen.
Ingredients
For the Buttermilk Fried Chicken:
- 2 boneless, skinless chicken thighs
- 1 cup (240 ml) buttermilk
- 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 (125 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 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)
Instructions
In a bowl, whisk together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours (or overnight for best results).
In a shallow dish, mix flour, cornstarch, salt, black pepper, smoked paprika, cayenne (if using), garlic powder, and onion powder.
In a separate bowl, whisk together the egg and 1 tablespoon of buttermilk
Remove the chicken from the buttermilk marinade and let excess drip off.
Dredge each thigh in the flour mixture, then in the egg mixture, and back into the flour mixture, pressing to create a craggy texture.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Drain on a wire rack over a baking sheet to keep it crispy.
In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper. Set aside. This is your aioli.
- Spread garlic aioli on both halves of the toasted brioche bun.
- Place a crispy fried chicken thigh on the bottom bun.
- Add 2 pickles on top of the chicken.
- Add butter lettuce if desired.
- Top with the other half of the bun and press gently.
Why You’ll Love This Sandwich
- The buttermilk marinade keeps the chicken incredibly tender and juicy
- Cornstarch in the dredge creates a light, extra crispy coating
- Garlic aioli adds a rich, creamy contrast to the crunchy chicken
- Simple ingredients come together to create a restaurant-quality sandwich
- Perfect for lunch, dinner, or casual gatherings
Tips for the Best Fried Chicken Sandwich
- Marinate longer for better flavour
Letting the chicken sit overnight allows the seasoning to fully penetrate, making every bite more flavourful - Double dredge for maximum crunch
Coating the chicken in flour, then egg, then flour again creates that thick, craggy texture - Keep the oil temperature steady
Frying at the right temperature ensures the chicken cooks evenly and stays crispy without becoming greasy - Avoid overcrowding the pan
Frying too many pieces at once lowers the oil temperature and affects the crispiness - Use a wire rack for draining
This keeps the coating crisp instead of trapping steam like paper towels do
Variations to Try
- Spicy Version
Add extra cayenne pepper and a splash of hot sauce to the marinade - Honey Butter Chicken
Drizzle warm honey butter over the fried chicken before assembling - Cheesy Upgrade
Add a slice of melted cheddar or American cheese for extra richness - Nashville Style
Brush the fried chicken with a spicy oil mixture after frying - Lighter Option
Cook the chicken in an air fryer instead of deep frying
What to Serve with a Fried Chicken Sandwich
- Crispy fries or sweet potato fries
- Fresh coleslaw for a crunchy contrast
- Corn on the cob
- Potato salad
- Pickle spears on the side
- Iced tea or fresh lemonade
Storage and Reheating
- Store leftover fried chicken in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 180°C until hot and crispy
- Avoid reheating in the microwave as it softens the coating
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to stay juicier and more flavourful
Can I make this ahead of time?
You can marinate the chicken in advance, but it is best fried just before serving for maximum crispiness
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work well because they have a high smoke point
How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C for safe consumption
