A chicken sandwich should be crispy, juicy, and packed with flavor – and this one checks every box. With golden, crunchy chicken thighs and a tangy garlic aioli, this Crispy Buttermilk Fried Chicken Sandwich elevates the classic in the best way.

Fried chicken sandwich on a brioche hamburger bun.

The secret? A buttermilk bath that tenderizes the chicken and infuses it with flavor, plus a double-dredge technique that creates those little craggy bits we all know and love. Add a slather of homemade garlic aioli, some bread-and-butter pickles, and a fluffy toasted brioche bun, and you’ve got a sandwich that will give any fast-food chain a run for its money.

Ingredients You’ll Need

Boneless, skinless chicken thighs – they stay juicier than chicken breasts.
Buttermilk & hot sauce – the combo that locks in tenderness and flavor.
Spices – smoked paprika, garlic powder, and onion powder bring a warm, savory depth.
All-purpose flour + cornstarch – for the crispiest crunch.
Cayenne pepper – optional, if you want a little kick.
Egg wash – helps the breading stick and adds extra crispiness.
Mayonnaise – the creamy base for the aioli.
Fresh garlic – because jarred just isn’t the same here.
Lemon juice – adds brightness and balance.
Brioche buns – rich, buttery, and the perfect vessel for fried chicken.

Chicken thighs, buttermilk, spices, and a large white bowl to be used to make fried chicken sandwiches.

Directions

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.

Chicken marinating in a buttermilk mixture.

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 the chicken for 5-7 minutes per side, or until golden brown and cooked through (the 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.

Fried chicken thigh on top of a brioche bun with aioli on one slice, a plate of curly lettuce, and a small bowl of pickles.

If you’re craving more comfort food after this crispy fried chicken sandwich, I’ve got you covered. Pair it with my Creamy Baked Mac N Cheese for the ultimate Southern side, cozy up with a bowl of Irresistible Crockpot Potato Soup on chilly nights, or keep the chicken theme going with my Chick-fil-A Sauce Copycat – it’s perfect for dipping those crispy edges.

Fried chicken sandwich with curly lettuce, pickles, aioli, and a brioche hamburger bun.

Crispy Chicken Sandwich

Golden, crunchy chicken thighs get the buttermilk treatment for maximum flavor and tenderness, then are layered on buttery brioche buns with tangy garlic aioli, pickles, and lettuce.

No ratings yet

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Marinating Time: 2

Total Time: 2 25

Servings:

Calories: 1107kcal

Author: Lynda – Southern Kissed

Ingredients

For the Buttermilk Fried Chicken:

2 boneless, skinless chicken thighs
1 cup 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 all-purpose flour
¼ cup 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 vegetable oil (for frying)

For the Garlic Aioli:

¼ cup 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
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.

Notes

Nutrition information is an estimation and will vary depending upon brands used. It does not include oil that will be absorbed during the cooking process.

Nutrition

Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

Tips for the Best Fried Chicken Sandwich

Marinate longer for more flavor. Overnight in the fridge is ideal.
Use a thermometer. Oil temperature matters – keep it around 350°F for even cooking without greasy breading.
Double-dredge for extra crunch. Flour → egg wash → flour again makes magic happen.
Let it rest on a wire rack. This prevents soggy bottoms (no one wants that).

Storage and Reheating

Store: Keep leftover chicken in an airtight container in the fridge for up to 3 days. Store aioli separately.
Reheat: The oven or air fryer is your best friend here – 350°F until hot and crispy again. Avoid microwaving if you want to keep the crunch.
Freeze: You can freeze the fried chicken thighs (without the bun and toppings) for up to 2 months. Reheat directly from frozen in the oven.

Variations to Try

Spicy version: Add extra cayenne or a drizzle of hot honey on top.
Southern slaw twist: Swap the lettuce for creamy coleslaw.
Garlic Parmesan Style: Toss hot fried chicken in garlic butter and sprinkle with Parmesan before assembling.

Fried chicken sandwiches on a wire rack.

Let’s Talk Sandwiches

There’s just something satisfying about sinking your teeth into a fried chicken sandwich that you made from scratch – especially when it’s this crispy, juicy, and full of flavor. If you give this recipe a try, I’d love to hear what you think! Drop a comment below, snap a pic for Instagram, or save it to your Pinterest board so you can make it again and again.

Crispy Chicken Sandwich

Ingredients You’ll Need

Directions