Last Updated on July 11, 2025 by Janell
There’s something undeniably satisfying about biting into a crispy fried chicken sandwich—especially when it’s homemade and stacked high on toasted brioche buns.
This recipe brings that crispy perfection with a juicy, buttermilk-marinated chicken thigh, a dollop of zesty garlic aioli, and just the right amount of crunch from pickle slices and butter lettuce.
Whether it’s your first time making one or you’re on a mission to find the best fried chicken sandwich, this will be your favorite recipe.
The Secret’s in the Marinade
Start with skinless chicken thighs for maximum flavor and tenderness. Soak them in a flavorful buttermilk mixture spiked with hot sauce, garlic powder, onion powder, and kosher salt. Let them chill in the fridge under plastic wrap for at least 2 hours (overnight is even better). The marinated chicken turns out juicy and flavorful with every bite.
Build the Perfect Crust
To get that golden, craggy crust, you’ll want to coat each piece of chicken in a seasoned flour mixture—a combo of purpose flour, cornstarch, cayenne pepper, smoked paprika, and more of that trusty black pepper and garlic powder. Dip the chicken into an egg mixture (a quick whisk of egg and buttermilk) and then back into the flour mixture, pressing it in to get those crunchy bits.
Pro tip: use a shallow dish for easy dredging and a meat mallet if you need to even out thicker pieces of chicken.
Fry It to Crispy Perfection
Heat a vegetable oil with a high smoking point in a large skillet, dutch oven, or large pot over medium-high heat. Use a deep-frying thermometer or candy thermometer to keep the temperature of the oil steady around 350°F. Consistent temperature control is the most important thing for frying.
Cook the chicken until it reaches an internal temperature of 165°F using an instant-read thermometer or kitchen thermometer.
Drain your cooked chicken on a wire rack over a baking sheet lined with paper towels. This keeps it crispy instead of soggy.
Garlic Aioli: The Finishing Touch
While the chicken rests, whip up your aioli in a small bowl. It’s a simple mix of mayo, minced garlic, lemon juice, black pepper, and salt—but it makes a big impact. Slather it on the bottom of each bun and the top bun for that creamy zing in every bite.
Let’s Assemble
It’s time to eat! Place chicken on the bottom bun, top with butter pickles or dill pickles, add a leaf or two of butter lettuce, and close it all up with the top of the chicken gently hugged by that toasted bun. You can swap in soft buns, potato buns, or even homemade hamburger buns if you prefer.
Want to add a little more kick? Toss in some red onions, a dash of pickle brine, or a pinch of chili powder or brown sugar for a sweet-heat balance. Feeling lazy? This also works great in the air fryer with slightly adjusted cook times and temperature of the hot oil.
Store or Make Ahead
Got leftovers or prepping ahead for a special occasion? Store your coated chicken breasts (or thighs) in an airtight container in the fridge. Just bring to room temperature before frying to ensure even cooking. You can also prep the buttermilk marinade, combine flour, and mix the aioli ahead of time and keep them separately in the fridge.
Everyone will love these crispy chicken sandwiches! Keep scrolling to find the printable recipe for this great fried chicken sandwich at home. Whether you’re trying to impress guests or just craving something better than takeout, this fried chicken sandwich recipe is bound to become a go-to in your kitchen
Crispy Fried Chicken Sandwich
This crispy buttermilk fried chicken sandwich is the stuff cravings are made of! Juicy chicken, garlic aioli, buttery brioche, and that satisfying crunch with every bite.
Ingredients
For the Buttermilk Fried Chicken
- 2 boneless, skinless chicken thighs or breast
- 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
Time To Assemble
- 2 brioche buns, toasted
- 4 bread and butter pickles
- 2 butter lettuce leaves (optional, for a fresh crunch)
Instructions
Marinate the Chicken
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).
Prepare the Dredge
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.
Fry the Chicken
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.
Make the Garlic Aioli
In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper. Set aside.
Assemble the Sandwich
Spread garlic aioli on both halves of the toasted brioche bun.
Place a crispy fried chicken thigh on the bottom bun.
Add 2 pickles and lettice on top of the chicken.
Top with the other half of the bun and press together and enjoy!.