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.
