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Crispy Chicken Sandwich with Spicy Aioli

This chicken sandwich features juicy, seasoned chicken patties cooked until golden and crispy, layered with crisp pickles and fresh greens, all nestled in toasted brioche buns. The sandwich is finished with a spicy aioli that adds a creamy kick, resulting in a bold-textured, visually appealing final dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs pounded to even thickness
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs for extra crispiness
  • 1 teaspoon paprika for seasoning
  • 1/2 teaspoon garlic powder adds depth of flavor
  • Salt and pepper to taste Salt and pepper for seasoning
  • 2 tablespoons olive oil for frying
  • 4 brioche buns brioche buns toasted
  • 4 leafs romaine lettuce washed and dried
  • 4 pieces pickles sliced lengthwise
  • 1/2 cup mayonnaise for aioli
  • 1 teaspoon sriracha sauce adds spice to aioli
  • 1 clove garlic minced for aioli

Equipment

  • Mixing bowls
  • Skillet or frying pan
  • Toaster or oven
  • Bread knife

Method
 

  1. Pound the chicken thighs between two sheets of plastic wrap to an even thickness for uniform cooking.
  2. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
  3. Dredge each piece of chicken first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko crumbs, pressing gently to adhere.
  4. Heat olive oil in a skillet over medium heat until shimmering, then carefully place the coated chicken in the pan. Cook for about 5-6 minutes per side, until golden brown and cooked through, and the batter is crispy.
  5. While the chicken cooks, toast the brioche buns in a toaster or oven until golden and slightly crispy on the edges.
  6. Create the spicy aioli by mixing mayonnaise, sriracha, and minced garlic in a small bowl until well combined. Set aside.
    4 pieces boneless, skinless chicken thighs
  7. Assemble the sandwich by spreading the spicy aioli on the bottom bun, then layer with lettuce, a crispy chicken patty, sliced pickles, and more aioli if desired. Top with the other toasted bun.
    4 pieces boneless, skinless chicken thighs
  8. Press down gently to help everything settle, then serve immediately with extra pickles and sauce on the side if you like a little extra kick.

Notes

For extra crunch, double coat the chicken with panko. You can also add sliced red onions or a slice of cheese for additional flavor variations.