Spicy Crispy Chicken Sandwich (Printer View)

A bold mix of spicy shredded chicken and melted cheese layered on crispy golden bread.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1 tablespoon hot sauce (e.g., Franks 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 (e.g., 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 - In a bowl, combine shredded chicken with hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper until fully coated.
03 - Spread panko breadcrumbs on a baking sheet, drizzle with melted butter, toss to combine, and bake for 5 to 7 minutes until golden and crisp, stirring once. Allow to cool slightly.
04 - Fold toasted panko evenly into the spicy chicken mixture until well integrated.
05 - Arrange 8 bread slices and butter one side of each slice.
06 - On the unbuttered side of 4 bread slices, layer one slice of cheddar, a generous portion of the spicy crispy chicken, one slice of pepper jack, then another slice of cheddar. Top each with a remaining bread slice, buttered side facing out.
07 - Heat a large skillet or griddle over medium heat and cook sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
08 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve warm.

# Expert Advice:

01 -
  • The panko-crusted chicken stays crispy even as the cheese melts around it, giving you that perfect textural contrast.
  • It's spicy enough to feel sophisticated but adjustable enough that you can dial it up or down depending on your mood.
  • You get that grilled cheese comfort without feeling like you're eating plain bread and butter.
02 -
  • Don't skip toasting the panko separately—raw breadcrumbs will absorb moisture and turn to mush instead of staying crispy.
  • Medium heat is crucial; too high and your bread burns before the cheese melts, too low and the exterior stays pale and soft.
  • The chicken should be room temperature or slightly warm before assembling, not straight from the fridge or it'll cool down the cheese.
03 -
  • Use a cast iron skillet or griddle if you have one—it distributes heat more evenly and gives you a better golden crust.
  • The difference between good and great is not skipping the rest period after cooking; it lets the cheese set just enough to hold the filling when you slice.
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