Spicy Crispy Chicken Sandwich (Printable Version)

Shredded chicken with spices and melted cheese on crispy golden bread offers a bold, flavorful meal.

# 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

# Directions:

01 - Set 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; mix until fully coated.
03 - Spread panko breadcrumbs on a baking sheet, drizzle with melted butter, toss to coat evenly, then bake for 5 to 7 minutes, stirring once halfway through, until golden and crisp; allow to cool slightly.
04 - Fold the toasted panko breadcrumbs into the spicy chicken mixture until evenly incorporated.
05 - Arrange eight bread slices and butter one side of each slice evenly.
06 - On the unbuttered side of four bread slices, layer one slice sharp cheddar cheese, a generous portion of spicy crispy chicken, one slice pepper jack cheese, and another slice sharp cheddar; top each with a buttered bread slice, buttered side facing outward.
07 - Heat a large skillet or griddle over medium heat; cook each sandwich for 3 to 4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese has melted.
08 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve immediately.

# Expert Tips:

01 -
  • The crispy panko coating stays crunchy even inside melted cheese, which sounds impossible but changes everything about the eating experience.
  • You can make this in 30 minutes flat, which means weeknight dinners suddenly feel impressive without the stress.
  • Hot sauce coated shredded chicken means every bite has heat and flavor, not just the edges like with whole pieces.
02 -
  • Do not skip toasting the panko in butter—raw panko gets soggy and defeats the entire point of the crispy texture, and I learned this the hard way on my first attempt.
  • Medium heat is critical because high heat burns the bread before the cheese melts, leaving you with crispy outside and cold cheese inside, which is disappointing.
  • Let the chicken cool slightly after tossing with spices before mixing in the panko, or the heat will make the coating greasy and slide right off.
03 -
  • Use a cast iron skillet or griddle instead of a nonstick pan—it holds heat more evenly and gives you that golden brown color without burning.
  • Press gently with a spatula while cooking not to squash the sandwich, just to make sure the bread and cheese are in contact with the heat for even browning.
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