Craving a chicken sandwich that goes beyond the ordinary? You’re in luck! We’ve gathered 9 irresistible chicken sandwich recipes, ranging from the timeless appeal of a classic grilled option to the exhilarating heat of a Nashville Hot creation. Whether you prefer crispy, juicy, or cheesy, these popular recipes are designed to elevate your next dinner, lunch, or game day spread. Get ready to discover a world of flavor and find your new favorite chicken sandwich!
Quick Overview
- Main topic: Diverse Chicken Sandwich Recipes
- Best for: Lunch, dinner, game day, meal prep
- Number of recipes: 9
- Prep style: Grilling, frying, assembly
- Reader benefit: Wide variety of delicious, easy-to-make chicken sandwiches
Recipe 1: Classic Grilled Chicken Sandwich
Servings: 2
Prep time: 10 minutes
Cook / chill / rest time: 10-12 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 brioche buns, toasted
- 2 tbsp mayonnaise
- 4-6 lettuce leaves
- 2-4 tomato slices
- 4-6 red onion rings (optional)
Instructions:
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
- Pat chicken breasts dry. Drizzle with olive oil, then season generously with salt and pepper.
- Grill chicken for 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- While chicken cooks, spread mayonnaise on both sides of the toasted buns.
- Assemble sandwiches: Place lettuce on the bottom bun, add grilled chicken, tomato slices, and red onion (if using). Top with the other half of the bun.
Storage / Serving / Usage Note:
Serve immediately. Grilled chicken can be prepped ahead and stored in the fridge for up to 3 days.
Recipe 2: Crispy Fried Chicken Sandwich
Servings: 2
Prep time: 20 minutes (+ 30 mins marinating)
Cook / chill / rest time: 10-12 minutes
Ingredients:
- 2 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
- 2 brioche buns, toasted
- 2 tbsp mayonnaise
- 4-6 pickle slices
Instructions:
- Pat chicken dry. Marinate chicken in buttermilk (and hot sauce, if using) for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat well.
- Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C).
- Carefully place chicken in hot oil and fry for 5-7 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).
- Drain chicken on a wire rack lined with paper towels.
- Assemble sandwiches: Spread mayonnaise on toasted buns, add fried chicken and pickle slices.
Storage / Serving / Usage Note:
Best served fresh and hot. Fried chicken can be reheated in an oven or air fryer for crispness.
Recipe 3: Nashville Hot Chicken Sandwich
Servings: 2
Prep time: 15 minutes
Cook / chill / rest time: 10-12 minutes (for chicken, plus 5 mins for hot oil)
Ingredients:
- 2 crispy fried chicken fillets (from Recipe 2, or store-bought)
- 2 brioche buns, toasted
- 4-6 pickle slices
For the Nashville Hot Oil:
- 1/2 cup frying oil (from chicken or fresh vegetable oil)
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
Instructions:
- Prepare crispy fried chicken fillets (as in Recipe 2).
- While chicken is still hot, prepare the Nashville hot oil. Heat 1/2 cup frying oil in a small saucepan over medium heat until shimmering.
- Remove from heat. Carefully whisk in cayenne pepper, brown sugar, garlic powder, paprika, and salt until smooth. Be cautious as the mixture will sizzle.
- Immediately brush or spoon the hot oil mixture generously over both sides of the fried chicken fillets.
- Assemble sandwiches: Place hot chicken on toasted buns and top with plenty of pickle slices.
Storage / Serving / Usage Note:
Serve immediately for the best experience. The hot oil is best made fresh.
Recipe 4: BBQ Chicken Sandwich with Coleslaw
Servings: 2
Prep time: 15 minutes
Cook / chill / rest time: 20-25 minutes (if cooking chicken from scratch)
Ingredients:
- 1 lb cooked shredded chicken (rotisserie chicken works great)
- 1 cup your favorite BBQ sauce
- 2 brioche buns, toasted
- 1.5 cups pre-shredded coleslaw mix
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
For the Coleslaw:
Instructions:
- If starting with raw chicken, cook and shred it. In a saucepan, combine shredded chicken and BBQ sauce. Heat over medium-low heat until warmed through and chicken is fully coated.
- In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well.
- Assemble sandwiches: Spoon a generous amount of BBQ chicken onto the toasted bottom bun, then top with a dollop of fresh coleslaw. Place the top bun.
Storage / Serving / Usage Note:
BBQ chicken mixture can be made ahead and refrigerated for up to 3-4 days. Store coleslaw separately and add just before serving to prevent sogginess.
Recipe 5: Buffalo Chicken Sandwich
Servings: 2
Prep time: 10 minutes
Cook / chill / rest time: 10-12 minutes (if frying chicken)
Ingredients:
- 2 crispy fried chicken fillets (from Recipe 2, or store-bought)
- 1/2 cup buffalo sauce (store-bought or homemade)
- 2 brioche buns, toasted
- 1/4 cup blue cheese dressing (or ranch)
- 1 cup shredded lettuce
Instructions:
- Prepare crispy fried chicken fillets.
- In a medium bowl, toss the hot fried chicken fillets with buffalo sauce until fully coated.
- Assemble sandwiches: Spread blue cheese dressing on the toasted bottom bun. Layer with shredded lettuce, then the buffalo-coated chicken. Top with the other bun half.
Storage / Serving / Usage Note:
For best crispness, coat chicken in buffalo sauce just before serving. Serve with extra blue cheese dressing or celery sticks.
Recipe 6: Chicken Club Sandwich
Servings: 1-2
Prep time: 15 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 3 slices of bread (white or whole wheat), toasted
- 1 cooked chicken breast, sliced or shredded
- 3-4 slices crispy cooked bacon
- 2-3 tbsp mayonnaise
- 2-3 lettuce leaves
- 2 slices tomato
- Salt and pepper to taste
Instructions:
- Toast the bread slices until golden brown.
- Spread mayonnaise evenly on one side of all three toasted bread slices.
- On the first slice of toast (mayo side up), layer lettuce, tomato, and half of the chicken. Season lightly with salt and pepper.
- Place the second slice of toast (mayo side down) on top. Then layer with the bacon and remaining chicken.
- Top with the third slice of toast (mayo side down). Secure with toothpicks if desired, then slice into halves or quarters.
Storage / Serving / Usage Note:
Serve immediately. The club sandwich layers can get soggy if left too long. A great way to use leftover grilled or roasted chicken.
Recipe 7: Spicy Honey Sriracha Chicken Sandwich
Servings: 2
Prep time: 10 minutes
Cook / chill / rest time: 10-12 minutes (if frying chicken) + 5 minutes for sauce
Ingredients:
- 2 crispy fried chicken fillets (from Recipe 2, or store-bought)
- 2 brioche buns, toasted
- 4-6 pickle slices
- 1/4 cup sriracha
- 2 tbsp honey
- 1 tbsp butter, melted
- 1 tsp soy sauce
For the Honey Sriracha Sauce:
Instructions:
- Prepare crispy fried chicken fillets.
- In a small bowl, whisk together sriracha, honey, melted butter, and soy sauce until well combined.
- Brush or toss the hot fried chicken fillets with the honey sriracha sauce until coated.
- Assemble sandwiches: Place the sauced chicken on toasted buns and top with pickle slices.
Storage / Serving / Usage Note:
The sauce can be made in advance and stored in the fridge. Reheat gently before tossing with hot chicken.
Recipe 8: Chicken Parmesan Sandwich
Servings: 2
Prep time: 15 minutes
Cook / chill / rest time: 15-20 minutes
Ingredients:
- 2 breaded chicken cutlets (can be pan-fried or baked)
- 1 cup marinara sauce, warmed
- 4 slices provolone or mozzarella cheese
- 2 hoagie rolls or sturdy buns, lightly toasted
- 2 tbsp grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions:
- Cook breaded chicken cutlets according to package instructions or pan-fry until golden and cooked through.
- While chicken is hot, spoon warmed marinara sauce over each cutlet. Top with 2 slices of provolone or mozzarella cheese.
- Place the chicken under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Open the toasted hoagie rolls. Place a cheesy, saucy chicken cutlet into each roll.
- Sprinkle with grated Parmesan cheese and fresh basil, if desired.
Storage / Serving / Usage Note:
Serve hot. Leftover chicken parm can be stored in the fridge and reheated in the oven.
Recipe 9: Pesto Chicken Sandwich
Servings: 2
Prep time: 10 minutes
Cook / chill / rest time: 10-12 minutes (if grilling chicken)
Ingredients:
- 2 boneless, skinless chicken breasts, grilled and sliced
- 4 tbsp pesto (store-bought or homemade)
- 1/4 cup sun-dried tomatoes, chopped
- 4 slices fresh mozzarella cheese
- 2 ciabatta rolls or sturdy buns, lightly toasted
- 1-2 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
Instructions:
- If not already done, grill chicken breasts until cooked through (as in Recipe 1), then slice them.
- Spread 2 tablespoons of pesto on the bottom half of each toasted ciabatta roll.
- Layer with grilled chicken slices, chopped sun-dried tomatoes, and two slices of fresh mozzarella cheese.
- If desired, place the open-faced sandwiches under a broiler for 1-2 minutes until the mozzarella is lightly melted.
- Close the sandwiches with the top half of the ciabatta rolls.
Storage / Serving / Usage Note:
This sandwich is great served warm or at room temperature. Perfect for a quick lunch or picnic.
Simple Tips for Best Results
- Choose Quality Chicken: Start with fresh, good quality chicken breasts or thighs for the best flavor and texture.
- Toast Your Buns: A properly toasted bun adds structure and prevents sogginess, enhancing the overall sandwich experience.
- Balance Flavors: Think about contrasting textures and tastes – crispy chicken with creamy sauce, spicy elements with cooling components.
- Don’t Skimp on Toppings: Fresh lettuce, ripe tomatoes, and crunchy pickles make a big difference in a sandwich.
- Prep Ahead: Many components, like grilled chicken or coleslaw, can be prepared in advance to speed up assembly time.
FAQ
What are the best buns for chicken sandwiches?
Brioche buns are a popular choice for their soft texture and slightly sweet flavor, which complements most chicken preparations. Ciabatta rolls are great for heartier sandwiches like Chicken Parmesan or Pesto Chicken due to their sturdy crust and airy interior.
How can I make my fried chicken extra crispy?
Marinating chicken in buttermilk helps tenderize it and allows the breading to adhere better. A double dredge (dipping in flour, then liquid, then flour again) can also create an extra crispy crust. Ensure your oil is at the correct temperature (around 350°F/175°C) for optimal crispness.
Can I use pre-cooked chicken for these recipes?
Absolutely! Using a rotisserie chicken or pre-cooked grilled chicken is a fantastic time-saver, especially for recipes like the BBQ Chicken Sandwich or Chicken Club Sandwich, making meal prep much quicker.
Final Thoughts
From quick weeknight dinners to impressive game day spreads, these 9 irresistible chicken sandwich recipes offer something for every palate. Experiment with different sauces, toppings, and bread to find your ultimate chicken sandwich creation. These diverse and delicious chicken sandwich recipes are sure to become new favorites in your rotation!
