Spicy Crispy Chicken Sandwich (Printable Version)

A spicy shredded chicken sandwich layered with cheddar and pepper jack, crisped between golden toasted bread.

# What You'll Need:

→ 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 ground 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

# Steps to Follow:

01 - Set oven temperature to 400°F (200°C).
02 - Combine shredded chicken with hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper until thoroughly mixed.
03 - Spread panko breadcrumbs on a baking sheet, drizzle with melted butter, toss to coat evenly. Bake for 5 to 7 minutes, stirring once, until golden and crisp. Allow to cool slightly.
04 - Fold toasted panko breadcrumbs into the spicy chicken mixture until uniformly distributed.
05 - Arrange 8 bread slices and spread softened butter on one side of each slice.
06 - On the unbuttered side of 4 bread slices, layer one slice sharp cheddar cheese, a generous portion of spicy chicken mixture, one slice pepper jack cheese, and another slice sharp cheddar. Top each with remaining bread slices, buttered side outward.
07 - Heat large skillet or griddle over medium heat. Cook assembled sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted.
08 - Remove sandwiches from heat, allow to rest 1 to 2 minutes. Slice in half and serve warm.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that feels indulgent.
  • The contrast of crispy, spicy chicken melting into gooey cheese is genuinely addictive—no pretension, just pure comfort.
  • You probably have most of these ingredients already, so there's no excuse not to make it tonight.
02 -
  • Don't skip toasting the panko; using raw breadcrumbs will make the filling soggy and ruin the whole point.
  • Medium heat is non-negotiable—crank it to high and your bread becomes charred while your cheese stays cold inside, which defeats everything.
  • Buttering the outside of the bread (not the inside) is what creates that golden crust; it's the small detail that makes this actually crispy.
03 -
  • If your skillet isn't large enough for all four sandwiches, cook them in batches and keep the finished ones warm in a 200°F oven; rushing and overcrowding the pan is how you end up with uneven cooking.
  • The panko-to-chicken ratio matters—too little and you lose the texture, too much and the filling becomes dry; a generous handful mixed throughout is the sweet spot.
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