Spicy Crispy Chicken Sandwich (Print Version)

Spicy shredded chicken and melted cheese layered between crispy golden bread for comfort.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
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 (e.g., sourdough or country white)
12 - 8 slices sharp cheddar cheese
13 - 4 slices pepper jack cheese
14 - 4 tablespoons unsalted butter, softened

# Directions:

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

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like you've been cooking all afternoon.
  • The combination of crispy, spicy, and gooey hits every craving at once without any of the effort of making it from scratch.
  • Leftovers (if there are any) actually taste better the next day, crispy bread and all.
02 -
  • Don't skip toasting the panko—raw breadcrumbs will absorb moisture from the sauce and turn to mush instead of staying crispy.
  • Medium heat is your friend here; crank it too high and your bread will char before the cheese melts, too low and it'll be greasy.
03 -
  • Use a meat thermometer on your leftover chicken—if you're starting with store-bought rotisserie chicken, it's already cooked through, so you just need to heat it and season it, not worry about food safety.
  • The key to crispy edges without burnt bread is medium heat and patience; rushing it on high heat is the reason grilled cheese goes from golden to charred in seconds.
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