Jalapeño Popper Fried Chicken Sandwich

Crispy chicken, a creamy jalapeño popper filling loaded with bacon, and two kinds of cheese come together in this epic sandwich.

Jalapeño Popper Fried Chicken Sandwich FAQs

Can I use a different type of bread?

Yes, you can substitute sourdough with another sturdy bread like ciabatta or brioche, but the panko crust works best with sourdough.

How do I make candied jalapeños?

Candied jalapeños are typically made by simmering sliced jalapeños in a sugar and vinegar mixture until they become sweet and tangy.

Can I use fresh chicken instead of frozen tenders?

Yes, you can use fresh chicken. Bread and fry or bake it until crispy before chopping into pieces.

What can I substitute for white American cheese?

You can use mozzarella or provolone as a substitute for white American cheese.

Can I make this sandwich vegetarian?

Yes, you can replace the chicken tenders and bacon with plant-based alternatives and use vegetarian cream cheese.

Jalapeño Popper Fried Chicken Sandwich

Crispy chicken, a creamy jalapeño popper filling loaded with bacon, and two kinds of cheese come together in this epic sandwich.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Lunch

Ingredients Method Notes

Ingredients

  

• 4 oz cream cheese softened
• 1/4 cup shredded sharp cheddar
• 1/4 cup shredded white American
• 4 slices thick-cut bacon cooked crispy and crumbled
• 2 tbsp candied jalapeños diced
• 1 fresh jalapeño diced
• 4 green onions thinly sliced
• 1/2 tsp garlic powder
• black pepper
• paprika
• 6 frozen breaded chicken tenders
• 4 slices sourdough
• 2 slices white American cheese
• 3 tbsp mayo
• 1/2 cup panko breadcrumbs

Method

 

Prepare the chicken

1. Air fry or bake the chicken tenders according to the package instructions until extra crispy, then chop into 1/2 inch pieces and set aside.

Cook the bacon

1. Cook the bacon until crispy, drain, and crumble.

Make the popper filling

1. In a bowl, mix the softened cream cheese, shredded cheeses, crumbled bacon, candied and fresh jalapeños, green onions, garlic powder, paprika, and black pepper until fully combined.

Prepare the sourdough

1. Spread mayo generously on one side of each slice of sourdough.
2. Pour panko onto a plate and press the mayo side of each slice firmly into the panko so it sticks.

Assemble the sandwich

1. Flip 2 slices panko-side down on your work surface. Layer on a generous schmear of the popper filling, and press chicken pieces in so they stick. Top with a slice of white American cheese.
2. Top with the remaining sourdough, panko-side up.

Cook the sandwich

1. Heat a skillet over medium-low. Add the sandwiches, cover with a lid, and cook 3 to 4 minutes per side until the panko is golden and craggy and the cheese is fully melted, then let rest 1 minute.

Serve

1. Slice the sandwiches on the diagonal and enjoy.

Notes

• For a milder heat, remove the seeds from the fresh jalapeño.
• Dip the sandwich in spicy bacon jam or ranch for an extra layer of flavor.