Fried Chicken Sandwich with Garlic Aioli and Pickles Recipe
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4.7 from 52 reviews
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.
