Description
This Spicy Crispy Chicken Sandwich delivers a delightful combination of bold shredded chicken mixed with melted cheese, all nestled between golden, buttery, and crispy bread. The sandwich balances spicy and smoky flavors with a crunchy panko coating for a satisfying quick and easy American dinner that serves four.
Ingredients
Scale
Chicken
- 2 cups cooked shredded chicken breast
- 1 tablespoon hot sauce (e.g., Franks RedHot or Sriracha)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crispy Coating
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Sandwich Components
- 8 slices thick-cut bread (e.g., sourdough or country white)
- 8 slices sharp cheddar cheese
- 4 slices pepper jack cheese
- 4 tablespoons unsalted butter, softened
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and prepare it for baking the panko breadcrumbs to crisp them up.
- Prepare spicy chicken mixture: In a mixing bowl, combine the cooked shredded chicken breast with hot sauce, smoked paprika, garlic powder, onion powder, optional cayenne pepper, salt, and black pepper. Mix thoroughly until all the spices and sauce coat the chicken evenly.
- Toast panko breadcrumbs: Spread the panko breadcrumbs on a baking sheet. Drizzle with the melted unsalted butter and toss to coat evenly. Bake for 5 to 7 minutes, stirring once halfway through, until the breadcrumbs turn golden brown and crisp. Allow to cool slightly before using.
- Combine crispy panko and chicken: Gently fold the toasted panko breadcrumbs into the spicy chicken mixture, ensuring the crispy coating is well distributed throughout the chicken for extra texture.
- Prepare bread slices: Arrange the bread slices on a flat surface. Spread the softened unsalted butter on one side of each slice to ensure a golden, crispy exterior when cooked.
- Assemble sandwiches: On the unbuttered side of four bread slices, start layering by placing one slice of sharp cheddar cheese. Add a generous portion of the spicy crispy chicken mixture over the cheese, then top with one slice of pepper jack and another slice of sharp cheddar. Cover each with the remaining bread slices, buttered side facing out.
- Cook sandwiches: Heat a large skillet or griddle over medium heat. Place the assembled sandwiches on the hot surface and cook for 3 to 4 minutes per side. Press gently with a spatula during cooking to help the sandwich crisp up evenly and melt the cheese inside. Cook until the bread is golden brown and the cheese is fully melted.
- Rest and serve: Remove sandwiches from the heat and let them rest for 1 to 2 minutes to allow the filling to settle. Slice each sandwich in half and serve immediately for the best flavor and texture.
Notes
- If you prefer less spice, reduce or omit the cayenne pepper and adjust the hot sauce to taste.
- Use thick-cut bread like sourdough or country white for a better texture that holds the filling well.
- For extra crispiness, you can double toast the panko breadcrumbs or add a pinch more butter when toasting.
- These sandwiches are best enjoyed fresh, but leftovers can be stored and reheated in a skillet to maintain crispiness.
- To make this recipe gluten-free, substitute panko breadcrumbs and bread with gluten-free alternatives.
