# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Breading
07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - ½ teaspoon ground black pepper
→ Crispy Onions
12 - 1 large yellow onion, thinly sliced
13 - ½ cup all-purpose flour
14 - ½ teaspoon salt
15 - ½ teaspoon black pepper
16 - Vegetable oil for frying
→ Aioli
17 - ½ cup mayonnaise
18 - 1 large garlic clove, minced
19 - 1 tablespoon fresh lemon juice
20 - ½ teaspoon Dijon mustard
21 - Salt and black pepper to taste
→ Assembly
22 - 4 brioche buns, sliced
23 - Butter for toasting buns, optional
24 - Fresh lettuce leaves, optional
# Directions:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Submerge chicken thighs completely in the marinade, ensuring full coverage. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 4 hours.
02 - In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, salt, and ground black pepper. Mix thoroughly with a fork or whisk until evenly distributed.
03 - In a separate bowl, toss the thinly sliced onions with all-purpose flour, salt, and black pepper until each slice is uniformly coated on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet to 350°F. Working in batches to avoid crowding, carefully place coated onion slices into the hot oil. Fry for 2 to 3 minutes per batch until golden brown and crispy. Using a slotted spoon, transfer finished onions to paper towels for draining.
05 - Remove each marinated chicken thigh from the buttermilk, allowing excess liquid to drip back into the bowl. Dredge both sides and edges thoroughly in the breading mixture, pressing gently to ensure the coating adheres securely.
06 - Maintain oil temperature at 350°F and fry breaded chicken thighs for 5 to 7 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
07 - In a small bowl, combine mayonnaise, minced garlic clove, fresh lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth and well incorporated. Taste and adjust seasonings as needed.
08 - Optional step: In the same skillet, lightly butter each brioche bun half and toast cut-side down over medium heat for 1 to 2 minutes until light golden brown.
09 - Spread a thin layer of garlic aioli on both halves of each toasted brioche bun. Layer the bottom half with fresh lettuce if desired, followed by one fried chicken thigh. Top with a generous mound of crispy fried onions, then close with the top bun half.
