There’s something utterly satisfying about sinking your teeth into a perfectly crispy and juicy fried chicken sandwich, and this Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe fits the bill beautifully. Whether you’re craving comfort food for a cozy night in or want to impress friends with a delicious homemade treat, this sandwich hits all the right notes—crispy, flavorful, and just a little zesty with that garlicky aioli and tangy pickles.
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In the Kitchen
This recipe is a straightforward approach to a franchise-style fried chicken sandwich that you can make right now in your own kitchen. I love how the marinade tenderizes the chicken, while the double dredge creates that famous crispy crust that's crunchy but never greasy.
- Juicy and Tender Every Time: Marinating the chicken thighs in spiced buttermilk ensures a moist, flavorful center that stays juicy after frying.
- Golden, Satisfying Finish: The double dredging process with flour and egg wash gives you a deeply textured and golden crust that snaps delightfully with each bite.
- Simple Ingredients, Big Impact: You don’t need fancy ingredients—just pantry staples elevated by fresh garlic in the aioli and crisp pickles.
- Weeknight to Weekend Ready: It’s easy enough for a weeknight treat but impressive enough to serve at weekend gatherings or casual dinner parties.
Ingredients at a Glance
Picking fresh chicken and the right bread makes all the difference here. Quality produce and ingredients you trust will boost the flavor and texture of your Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe.
- Boneless, Skinless Chicken Thighs: Thighs stay tender and juicy better than breasts, so they’re my go-to for frying.
- Buttermilk: Essential for tenderizing the meat and creating a flavorful marinade base.
- All-Purpose Flour & Cornstarch: The cornstarch adds extra crunch to your coating.
- Mayonnaise: Use a good-quality mayo for the smooth, rich base of your garlic aioli.
- Brioche Buns: Soft but sturdy enough to hold all the fillings without getting soggy.
- Bread and Butter Pickles: Their sweet-tangy snap perfectly cuts through the richness of the fried chicken and aioli.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
Step 1 — Marinate the Chicken for Maximum Tenderness
Start by whisking together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl. Submerge your chicken thighs in this fragrant marinade and cover. Pop it in the fridge for at least 2 hours—overnight is best if you have the patience. You’ll notice the chicken becomes incredibly tender and absorbs subtle spice, which makes every bite juicy.
Step 2 — Prepare Your Crispy Dredge
In a shallow dish, combine all-purpose flour, cornstarch, salt, pepper, smoked paprika, cayenne (if you like it spicy), garlic powder, and onion powder. In another bowl, whisk the egg with a tablespoon of buttermilk. This two-step coating method is what creates that extra-craggy texture we all crave. Once the chicken has marinated, let any excess drip off and dredge each piece first in the flour mix, then the egg wash, and back in the flour. Press firmly so the coating sticks well.
Step 3 — Fry to Golden Perfection
Heat your vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to keep the temperature steady. Fry each chicken piece for about 5-7 minutes on each side until the crust is toasty golden and an internal thermometer reads 165°F (74°C). Transfer the fried chicken to a wire rack instead of a paper towel to keep all that crispiness intact.
Step 4 — Whip Up the Garlic Aioli and Assemble
While the chicken cools slightly, stir together mayonnaise, minced garlic, lemon juice, salt, and black pepper to make your garlic aioli. Toast your brioche buns until golden and spread a generous layer on both halves. Place a crispy chicken thigh on the bottom bun, top with two crunchy bread and butter pickles, and add butter lettuce if you want a fresh, cool touch. Gently press the top bun down and get ready for the ultimate bite.
Things to Remember
Getting your Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe just right is all about timing and technique. Overcrowding the pan or skipping the garlic aioli will change the experience. Here are a few key points to keep in mind.
- Doneness Cue: Use an instant-read thermometer to check for 165°F (74°C) inside to avoid under- or overcooking.
- Temperature Trick: Keep the oil temperature steady between batches to ensure even crispiness and avoid greasy chicken.
- Make-Ahead Move: You can prep the marinade and garlic aioli a day ahead to save time without sacrificing freshness.
- Common Pitfall: Don’t skip resting the chicken on a wire rack after frying—it keeps the crust crunchy instead of soggy.
Ways to Serve It
Finishing Touches
The star of this sandwich is really the balance between textures and flavors. The garlicky aioli adds richness and a slight tang that pairs so well with the crispy chicken. Adding crunchy bread and butter pickles brings in a sweet and vinegary pop that cuts through the richness perfectly. For an extra touch, I love a little butter lettuce to bring some fresh greens and mild crispness.
Plays Well With
This sandwich pairs brilliantly with classic sides like crispy fries, coleslaw, or even a light salad with a citrusy vinaigrette. I’ve found that something acidic or vinegary on the side complements and balances the fried chicken’s richness wonderfully.
Simple Plating Upgrades
For a casual meal, serve your sandwich wrapped in parchment paper with a pile of fries. For guests, try plating with a small ramekin of extra garlic aioli for dipping and garnish with fresh herbs like chopped parsley or chives for color and freshness.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover fried chicken wrapped in paper towels inside an airtight container—this helps absorb moisture and keeps the crust from getting soggy. They should last about 3-4 days in the fridge. Keep the buns and pickles separate if you want to maintain the best texture.
Freezing Tips
The fried chicken pieces freeze well if you wrap them tightly in plastic wrap and then foil or a freezer bag. Thaw in the fridge overnight before reheating. However, buns and pickles fare better fresh and are best kept separately in the fridge.
Reheating Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe Without Drying Out
To reheat without losing that crispy texture, use an air fryer at 350°F for about 4-5 minutes, or place chicken on a wire rack in a preheated oven at 375°F for 7-10 minutes. Avoid microwaving as it tends to soften the crust. Add fresh garlic aioli and pickles after reheating for the best flavor and moisture.
Frequently Asked Questions
Yes, you can, but boneless, skinless thighs tend to stay juicier and more forgiving during frying. Breasts dry out more easily, so if you choose breasts, be careful not to overcook and consider pounding them to an even thickness.
You can make a quick buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes until it thickens slightly before using.
Using a cooking thermometer is best. The oil should be at 350°F (175°C). If you don’t have one, test by dropping a small bit of bread or batter in the oil–it should sizzle and start browning within 30 seconds.
Absolutely! The aioli actually tastes better after sitting in the fridge for a few hours or overnight, letting the garlic flavor deepen. Just keep it tightly covered and stir before using.
Final Thoughts
This Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe is one of those joyful kitchen projects that brings big flavors with a simple approach. With a few easy steps, you get that crispy crust, tender chicken, and bright, creamy toppings all in one bite. I hope you enjoy making it as much as I do—there’s something so comforting about biting into a sandwich that’s homemade and perfectly balanced. Remember, the keys are a great marinade, a crunchy coating, and the finishing touch of garlicky aioli and pickles. Happy cooking!
PrintFull Printable Recipe
Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
A crispy, flavorful fried chicken sandwich featuring juicy buttermilk-marinated chicken thighs, coated in a seasoned flour dredge and fried to golden perfection. Served on toasted brioche buns with tangy garlic aioli and crunchy bread and butter pickles for a satisfying, restaurant-quality sandwich experience.
- Total Time: 2 hours 30 minutes
- Yield: 2 servings
Ingredients
Buttermilk Fried Chicken
- 2 boneless, skinless chicken thighs
- 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
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)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 egg
- 1 tablespoon buttermilk
Frying
- 2 cups vegetable oil (480 ml)
Garlic Aioli
- ¼ cup mayonnaise (60 g)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Assembling
- 2 brioche buns, toasted
- 4 bread and butter pickles
- Butter lettuce (optional)
Instructions
- Prepare Buttermilk Marinade: In a bowl, whisk together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder until well combined.
- Marinate Chicken: Submerge the chicken thighs in the marinade, cover the bowl, and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
- Mix Dredge Ingredients: In a shallow dish, combine all-purpose flour, cornstarch, salt, black pepper, smoked paprika, cayenne pepper (if using), garlic powder, and onion powder, mixing evenly.
- Prepare Egg Wash: In a separate bowl, whisk the egg with 1 tablespoon of buttermilk until smooth.
- Dredge the Chicken: Remove chicken thighs from the marinade letting excess drip off. Coat each piece first in the flour mixture, then dip into the egg wash, and then back into the flour mixture. Press the flour mixture firmly to create a textured crust.
- Heat Oil: Heat vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C), ideal for frying.
- Fry Chicken: Carefully place chicken thighs in hot oil and fry for 5 to 7 minutes per side until golden brown and cooked through. Check that internal temperature reaches 165°F (74°C).
- Drain Chicken: Remove chicken and drain on a wire rack set over a baking sheet to keep the crust crispy and avoid sogginess.
- Make Garlic Aioli: In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth. Set aside.
- Toast Buns and Assemble: Spread garlic aioli on both halves of the toasted brioche buns. Place a crispy fried chicken thigh on the bottom bun. Add 2 bread and butter pickles on top. If desired, add butter lettuce for extra freshness. Top with the other bun half and press gently.
Notes
- Marinating chicken overnight improves tenderness and flavor.
- Use a thermometer to ensure the oil temperature stays steady at 350°F for even frying.
- The double dredging process creates a crispy, craggy texture perfect for the sandwich.
- You can substitute chicken thighs with chicken breasts, but thighs stay juicier.
- If you prefer less heat, omit the cayenne pepper from the dredge.
- Drain chicken on a wire rack instead of paper towels to keep the crust crispy.
- Brioche buns add a sweet contrast, but any soft sandwich bun works.
- Butter lettuce is optional but adds a nice fresh crunch to the sandwich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
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