Crispy Buttermilk Fried Chicken Sandwich
Few sandwiches get as much love as a good fried chicken sandwich, and for good reason.
The crispy buttermilk coating, juicy chicken thigh, and rich garlic aioli hit all the right notes—crunchy, juicy, and full of flavor.
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This recipe covers everything you need for a knockout sandwich at home. Simple, reliable steps mean you get restaurant-quality results without the guesswork.
If you’re after that satisfying bite with a perfect balance of textures and taste, you’re in the right place.
Ingredients
Getting the right ingredients sets the tone for every bite of your crispy buttermilk fried chicken sandwich.
With the right mix of seasoning, marinade, fresh toppings, and the best bread, you set yourself up for crunchy success.
- Boneless, Skinless Chicken Thighs: Thighs stay juicier and more flavorful than breasts. They hold up to frying and give you a tender, moist sandwich every time.
- Buttermilk: The secret marinade. Buttermilk adds tang, tenderizes the chicken, and helps the flavorful crust cling tight.
- Hot Sauce: Brightens the marinade and gives a pop of heat. Feel free to adjust based on your heat tolerance.
- Salt and Black Pepper: Basics that wake up every other flavor in the recipe.
- Smoked Paprika: Delivers a gentle smokiness and lovely color to both the chicken and dredge.
- Garlic Powder & Onion Powder: These add a savory backbone that comes through in every bite.
- All-Purpose Flour & Cornstarch: Flour creates structure, while cornstarch brings airy crunch to the finished chicken.
- Cayenne Pepper (Optional): A little goes a long way if you like spice. Skip or reduce if you want a mellow sandwich.
- Egg & Buttermilk (for dredge): This duo forms a sticky layer, so the seasoned flour clings and develops those irresistible crispy edges.
- Vegetable Oil: Neutral and high-heat safe oil for frying. Peanut or canola oil works, too. Avoid olive oil; it burns too quickly.
- Mayonnaise: The creamy base for your garlic aioli. Go for full-fat for the richest flavor.
- Fresh Garlic: Mince it finely for the boldest boost in your aioli.
- Lemon Juice: A splash cuts through the heaviness with a bright note.
- Brioche Buns: Soft, just sweet enough, and sturdy for holding the crispy chicken.
- Bread and Butter Pickles: Their sweet-tangy crunch balances the savory chicken. Dill pickles work if you prefer a punchier bite.
- Butter Lettuce (Optional): Adds a cool layer of crunch and freshness. Its gentle flavor won’t overpower the other ingredients.
Starting with these quality basics makes all the difference between an ordinary fried chicken sandwich and an unforgettable one. The balance of flavors and textures depends on each item being fresh and handled with care.
How to Make It
Making a crispy buttermilk fried chicken sandwich at home is a simple process when you break it into easy-to-follow steps.
The key is working with each component—marinade, dredge, frying, homemade aioli, and assembling the sandwich—so they complement each other for peak flavor and crunch. Follow these details for a sandwich that tastes like it came from a top kitchen.
Marinate the Chicken
Start by building a flavorful foundation. The buttermilk marinade is more than a quick soak—it’s what keeps your chicken juicy and tender inside, while also helping the coating stick.
- Combine buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl.
- Add the chicken thighs. Make sure each piece is fully coated and submerged.
- Cover and refrigerate for at least 2 hours. Overnight is best for the most flavor and tenderness.
The longer you marinate, the juicier your chicken will be.
Prepare the Dredge
This step creates the sandwich’s signature crunch. Double dredging is your secret to those crispy, craggy edges.
- In a shallow dish, mix flour, cornstarch, salt, black pepper, smoked paprika, cayenne (if you want heat), garlic powder, and onion powder.
- In another bowl, whisk together egg and a little buttermilk to make a sticky dip.
- Take the chicken out of the marinade and let the excess drip off.
- Coat each thigh in the flour mixture, then dunk in the egg mix, and one more time into the flour mix. Press the flour in with your hands to really build up that textured crust.
Don’t rush. Take time to press the flour mixture in for super crisp chicken.
Fry the Chicken
You want that golden, shatteringly crisp finish. Proper frying temperature is the difference between greasy and perfect.
- Heat about two inches of vegetable oil in a Dutch oven or deep pan to 350°F (175°C).
- Gently place chicken in the hot oil. Don’t crowd the pan—work in batches if needed.
- Fry each piece 5-7 minutes per side, flipping carefully, until deep golden brown.
- Use a meat thermometer to check that the chicken hits 165°F (74°C).
- Transfer cooked chicken to a wire rack over a baking sheet to drain—this keeps the crust from getting soggy.
Hot oil and patience create the best crunch!
Make the Garlic Aioli
A simple, bold garlic aioli ties it all together. It gives a creamy, tangy punch that cuts through the rich fried chicken.
- In a small bowl, combine mayonnaise, minced fresh garlic, lemon juice, salt, and pepper.
- Mix well until smooth.
- Taste and adjust with more garlic or lemon if you prefer a bigger kick.
Assemble the Sandwich
Now, for the best part—building your masterpiece.
Lightly toast your brioche buns for better texture and flavor.
Generously spread garlic aioli on both the top and bottom buns.
Place the crispy fried chicken thigh on the bun.
Add bread and butter pickles right on top of the chicken for sweet crunch.
If you want more freshness and crunch, add a leaf or two of butter lettuce.
Crown with the top bun and press down gently to hold everything together.
With these steps, you get a hot, crispy, juicy fried chicken sandwich straight from your own kitchen—no drive-thru required.
Each part adds something special for a final bite that’s both simple and crave-worthy.
Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli
Ingredients
For the Buttermilk Fried Chicken
- 2 chicken thighs boneless and skinless
- 1 cup buttermilk 240 ml
- 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 all-purpose flour 125 g
- ¼ cup cornstarch 30 g
- 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 vegetable oil 480 ml
For the Garlic Aioli
- ¼ cup mayonnaise 60 g
- 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
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 on top of the chicken.
- Add butter lettuce if desired.
- Top with the other half of the bun and press gently.
