Spicy Crispy Chicken Sandwich (Printable)

Bold layers of spicy shredded chicken and melted cheese on crispy golden bread.

# Components:

→ Chicken

01 - 2 cups cooked shredded chicken breast
02 - 1 tablespoon hot sauce (e.g., Frank's RedHot or Sriracha)
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon cayenne pepper (optional)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Crispy Coating

09 - 1 cup panko breadcrumbs
10 - 2 tablespoons unsalted butter, melted

→ Sandwich Components

11 - 8 slices thick-cut bread (sourdough or country white)
12 - 8 slices sharp cheddar cheese
13 - 4 slices pepper jack cheese
14 - 4 tablespoons unsalted butter, softened

# Method:

01 - Preheat the oven to 400°F.
02 - Combine shredded chicken with hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper until evenly coated.
03 - Spread panko breadcrumbs on a baking sheet, drizzle with melted butter, and toss to coat. Bake 5 to 7 minutes, stirring once, until golden and crisp. Allow to cool slightly.
04 - Incorporate the toasted panko into the spicy chicken mixture until fully combined.
05 - Arrange 8 slices of bread and butter one side of each slice evenly.
06 - On the unbuttered side of 4 bread slices, layer one slice of cheddar cheese, a generous portion of the spicy chicken mixture, one slice of pepper jack cheese, and another slice of cheddar cheese. Top each with a buttered bread slice, buttered side facing out.
07 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
08 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve immediately.

# Expert Advice:

01 -
  • The panko-crusted chicken stays crispy inside the warm sandwich instead of getting soggy like it usually does.
  • That combination of sharp cheddar and pepper jack creates a flavor that's way more interesting than a plain grilled cheese.
  • You can make all four sandwiches in about 15 minutes, which makes it perfect for weeknight dinners when everyone's hungry.
02 -
  • The panko must be toasted and cooled before mixing with the chicken, otherwise it absorbs moisture and you lose all that crunch you worked for.
  • Medium heat is crucial—if your skillet is too hot, the bread burns before the cheese melts, but too cool and you end up with pale bread and cold cheese.
03 -
  • Slice your bread thick enough that it won't fall apart but not so thick that the inside stays cold while the outside browns.
  • If you're cooking more than two sandwiches at a time, prep them all and stack them on a plate while you cook the first batch, then reheat the cooked ones in a warm oven so everyone eats at the same temperature.
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