Baked Spicy Chicken Sandwich Recipe - Budget Bytes (2024)

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I bet you’ve never had a spicy chicken sandwich with yogurt in it before! Sounds weird, but stick with me. I love using basic pantry staples in fun new ways, so I created these Spicy Chicken Sandwiches to show how versatile yogurt can be and how it can be used in both sweet and savory recipes. Because the more versatile an ingredient it, the less likely it is to go to waste, and we don’t like food waste around here!

After having success using plain yogurt in place of buttermilk to bread my Homemade Baked Chicken Nuggets, I knew I had to do it in sandwich form. The process is basically the same, except I added spicy heat in three layers to the chicken! YES! And then I made a simple Honey Yogurt Coleslaw that is every so slightly sweet, to balance the heat of the chicken.

Can These Sandwiches be Reheated?

These Baked Spicy Chicken Sandwiches are definitely best when baked fresh, hence the small two sandwich batch size, but I have had decent luck reheating the baked chicken in a skillet over medium-low heat. They aren’t as crispy as they are when freshly baked, but the hot skillet does get rid of some of the moisture making the breading less soggy.

Slaw Options

If you’re not into a sweet slaw, try making a batch of my Homemade Ranch Dressing to use as your slaw dressing instead. Ranch pairs great with spicy chicken. P.S. the ranch dressing recipe also uses plain yogurt. ;) Or you could just make it easy and use some store-bought ranch dressing.

How to Make Spicy Baked Chicken Sandwiches – Step by Step Photos

Begin by preheating the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken. To a wide shallow bowl or dish add 1/2 cup breadcrumbs, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp cayenne, 1/8 tsp salt, and some freshly cracked pepper. Stir the breadcrumbs and spices together until combined, then add 1.5 Tbsp cooking oil and stir until the mixture resembles damp sand.

In a separate wide shallow bowl or dish, combine 1/4 cup plain yogurt with 1/8 tsp salt, and 1 tsp hot sauce.

Place one boneless, skinless chicken breast (about 2/3 lb.) on a cutting board and cover with plastic to prevent splatter. Use a rolling pin or mallet to gently pound the chicken to an even thickness, no more than 3/4-inch thick.

Cut the chicken breast in half and season each side with a pinch of salt and cayenne.

Dip each piece of chicken into the spicy yogurt mixture, making sure it’s completely coated, then into the seasoned breadcrumbs, again making sure they are completely coated. Place the breaded chicken on the prepared baking sheet with wire rack.

Bake the chicken for about 25 minutes, or until the internal temperature reaches 165ºF, flipping the chicken once half way through (I usually do it at the 15 minute mark). The best way to flip the chicken without the breading falling off is to use tongs and pinch the sides of the chicken pieces, rather than pinching top and bottom.

While the chicken is baking, prepare the honey yogurt slaw. In a small bowl, combine 2 Tbsp mayonnaise, 1/3 cup plain whole milk yogurt, 1/2 Tbsp honey, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/4 tsp salt, and a little freshly cracked pepper. Stir until smooth.

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Pour the dressing over 3 cups shredded coleslaw mix (pre-bagged shredded cabbage and carrots). Stir until the cabbage is coated in dressing.

Then just build the spicy chicken sandwiches. Place one piece of baked spicy chicken on each bun and add a generous pile of the honey yogurt slaw. Enjoy!