If you’re craving something irresistibly crunchy and bursting with flavor, this Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe is a total game-changer. It’s perfect for casual dinners, weekend gatherings, or anytime you want a seriously satisfying sandwich that feels both special and comforting. I always find that the crispy chicken paired with tangy pickles and garlicky aioli hits all the right notes — you’re in for a treat!
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Why You’ll Love This Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
From the moment you bite into this sandwich, you’ll notice a delightful crunch and juicy tenderness that only comes from a classic buttermilk soak and a perfectly seasoned dredge. The garlic aioli adds a creamy, bright kick, while the pickles offer that essential tang to balance every bite.
- Texture you want: Ultra-crispy, golden fried chicken with a tender, flavorful inside.
- Flavor that pops: Bold spices in the breading, zesty garlic aioli, and sharp, crisp pickles.
- Everyday ingredients: Simple pantry staples work together for extraordinary results.
- Works for any night: Perfect for casual meals, game day, or relaxed weekend dinners.
Ingredient Spotlight
Choosing the right ingredients really sets the Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe apart. You can easily swap staples, but a few key picks make all the difference between good and unforgettable.
- Chicken thighs: Juicier and more forgiving than breasts — they stay tender and flavorful under the crust.
- Buttermilk: Adds brightness and tenderizes the chicken, essential for that signature texture.
- Bread and butter pickles: The perfect balance of sweet and tangy that cuts through the richness.
Seasonality & Sourcing
For the freshest taste, grab chicken thighs from a trusted butcher or your local market with good turnover—freshness impacts juiciness. Buttermilk is available year-round and doesn’t vary much in quality; if you ever run out, a quick mix of milk and lemon juice works in a pinch. Pickles shine best if you find local or artisanal varieties, but good store-bought bread and butter pickles work just fine. Brioche buns are a year-round staple too, but if possible, pick ones baked within a day or two for that soft-yet-sturdy bite.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by whisking together your buttermilk with hot sauce, salt, black pepper, paprika, and garlic and onion powders. This mix is what tenderizes and flavors the chicken. Submerge the thighs fully in the marinade, cover, and pop them in the fridge for at least 2 hours—overnight is even better if you have the time. Meanwhile, prep your flour dredge seasoning and heat up your vegetable oil to 350°F. A key mistake to avoid here is not heating the oil long enough; the right temperature ensures a crispy crust without greasy chicken.
Step 2 — Cook & Build Flavor
After marinating, let the excess buttermilk drip off the chicken—too much moisture can mess with the crispiness. Dredge each piece in seasoned flour, dip in an egg-and-buttermilk wash, then into the flour again, pressing to create a craggy coating. Fry your chicken carefully in batches, about 5–7 minutes per side, until golden brown and the internal temperature hits 165°F. If your chicken cooks too fast and darkens before cooking through, lower the heat a bit; undercooked chicken can be finished in a hot oven.
Step 3 — Finish & Rest
Drain the fried chicken on a wire rack over a baking sheet to keep it crispy—don't set it directly on paper towels, or it will steam and lose crunch. Whisk up the garlic aioli by mixing mayo, minced garlic, lemon juice, and seasoning. Toast your brioche buns lightly, then spread the aioli generously on each half. Layer on the crispy chicken and top with pickles for that signature tang. Give the sandwich a gentle press so everything melds together but keep that crunch intact.
Troubleshooting Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
If your chicken ends up dry, double-check your marinade time and avoid overcooking. For bland bites, don’t skimp on seasoning both in the marinade and the dredge. If sogginess strikes, drain the fried pieces properly on a wire rack and serve immediately, or re-crisp in a hot oven. Adjust the cayenne in the coating to suit your spice preference if it feels too mild or strong.
Pro Tips
I’ve learned that controlling heat is key for that perfect crust without burnt edges. Keeping an eye on oil temp makes all the difference, and letting your chicken rest on a wire rack keeps crispiness intact. If you want to prep in advance, marinate the chicken overnight and do the frying just before serving.
- Heat control: Maintain 350°F oil for even cooking and crunchy crust.
- Timing window: Fry chicken for 5–7 minutes per side; use a thermometer.
- Make-ahead move: Marinate chicken overnight but fry last minute.
- Avoid this pitfall: Don’t overcrowd the pan or oil temp will drop.
Variations & Substitutions
If you want to switch things up, try using chicken breasts if thighs aren't your favorite, but note thicker cuts might need longer frying. Swap garlic aioli for spicy sriracha mayo or classic ranch dressing for a different kick. For a gluten-free version, use rice flour or a gluten-free blend for dredging. You can also swap pickles for sliced jalapeños or coleslaw if you like more heat or crunch.
Great Debates
One common debate is frying oil choice—vegetable versus peanut or canola. I personally stick with vegetable oil for a neutral flavor and steady heat. Another hot topic is the bun: some swear by brioche for its buttery softness, while others prefer potato rolls or classic sesame buns. I find brioche the perfect balance of sweet and sturdy, but pick what you love.
Make-Ahead, Storage & Freezing
This Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe works best fresh, but you can store fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to maintain crispiness. For freezing, freeze fried chicken pieces separately on a tray, then transfer to a zip-top bag for up to 1 month. Thaw overnight in the fridge and reheat thoroughly before assembling the sandwich.
Yield & Conversions
This recipe makes 2 hearty sandwiches, perfect for a cozy meal. To serve more, simply double the ingredients. For a solo snack, halve the recipe. For metric conversions: 1 cup buttermilk = 240 ml; 1 cup flour = 125 g; 2 cups oil = 480 ml. Keeping conversions handy helps with precision and scales easily for your needs.
Serving Ideas & Pairings
Keep sides simple to complement the sandwich’s rich flavor. Classic coleslaw, crispy fries, or a light green salad with vinaigrette pair beautifully. For dipping, offer extra garlic aioli or a tangy hot sauce. A cold beer or sparkling lemonade rounds out the meal perfectly.
FAQs
Yes, you can substitute chicken breasts, but they tend to dry out faster. Slice them thinner or pound gently for even cooking, and keep a close eye while frying to avoid overcooking.
At least 2 hours is ideal for flavor and juiciness, but overnight marinades intensify tenderness and depth of flavor, which I highly recommend when you have the time.
No problem! Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works great in the marinade.
Drain fried chicken well on a wire rack and toast your buns. Spread the garlic aioli just before assembling, and serve immediately to keep every layer crisp and fresh.
Notes, Tools & Special Equipment
A deep heavy skillet or Dutch oven works best for frying to maintain steady heat. A digital thermometer is a must-have for checking oil temperature and chicken doneness—aim for 350°F oil and 165°F internal chicken temp. Use a shallow dish for dredging and a wire rack over a baking sheet for resting fried chicken. If you love your brioche buns warm and soft, a quick toast on a cast iron or griddle is perfect.
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Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
A juicy and flavorful fried chicken sandwich featuring buttermilk-marinated chicken thighs, a crispy seasoned coating, and a tangy garlic aioli, all served on toasted brioche buns with bread and butter pickles for the perfect balance of taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
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
- Butter lettuce (optional)
Instructions
- Make the Marinade: In a bowl, whisk together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder to create a flavorful marinade.
- Marinate the Chicken: Submerge the chicken thighs in the buttermilk marinade, cover with plastic wrap, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
- Prepare the Dredge Mix: In a shallow dish, combine all-purpose flour, cornstarch, salt, black pepper, smoked paprika, cayenne pepper (if using), garlic powder, and onion powder to make the seasoned coating.
- Mix Egg Wash: In a separate bowl, whisk together the egg and 1 tablespoon of buttermilk to create an egg wash that will help the dredge stick to the chicken.
- Dredge the Chicken: Remove chicken from marinade, allowing excess to drip off. Coat each thigh first in the flour mixture, then dip into the egg wash, and finally dredge again in the flour mixture, pressing firmly to achieve a crunchy textured crust.
- Heat Oil: Pour vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C), ideal for frying.
- Fry the Chicken: Fry the chicken thighs for 7 minutes per side until golden brown and fully cooked with an internal temperature of 165°F (74°C). Use a thermometer if available for accuracy.
- Drain the Chicken: Transfer fried chicken onto a wire rack set over a baking sheet to drain excess oil while keeping the coating crispy.
- Prepare Garlic Aioli: In a small bowl, stir together mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and fragrant.
- Toast the Buns: Lightly toast the brioche buns to enhance texture and prevent sogginess.
- Assemble the Sandwich: Spread garlic aioli on both the top and bottom toasted buns. Place a crispy fried chicken thigh on the bottom bun, layer with 2 bread and butter pickles, and optionally add butter lettuce for freshness. Top with the other bun half and press gently to serve.
Notes
- For best flavor, marinate the chicken overnight if time allows.
- Use a thermometer to check oil temperature for perfect frying results.
- Make sure the oil is hot enough before frying to prevent greasy chicken.
- Brioche buns add a slight sweetness that complements the spicy chicken; feel free to substitute with potato or sandwich buns.
- Optional cayenne pepper can be omitted for a milder sandwich.
- Drain fried chicken on a wire rack instead of paper towels to keep it crispier.
- Butter lettuce adds a nice crunch and mild flavor but can be omitted if unavailable.
- Store leftovers separately and reheat chicken in an oven to maintain crispiness.
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