Jalapeño Popper Fried Chicken Sandwich
This jalapeño popper fried chicken sandwich is epic. Crispy chicken gets pressed into a creamy jalapeño popper filling loaded with bacon, two kinds of cheese, candied and fresh jalapeños and green onions, then grilled on sourdough with a golden, craggy panko crust. This jalapeño popper chicken sandwich is cheesy, spicy, crunchy and completely over the top.
A shortcut with frozen chicken tenders makes it easy. More Sandwich Sunday favorites: General Tso Chicken Sandwich and Crispy Chicken Caesar Sandwich.
Why You’ll Love This Jalapeño Popper Chicken Sandwich
- All the jalapeño popper flavor in sandwich form.
- Panko-crusted sourdough that is extra crunchy.
- Bacon and two cheeses in the creamy filling.
- Easy shortcut with frozen chicken tenders.
Ingredients for a Jalapeño Popper Chicken Sandwich
The Popper Filling
Softened cream cheese, shredded sharp cheddar and white American, crispy bacon, candied jalapeños, a fresh jalapeño, green onions, garlic powder, paprika and black pepper.
The Chicken
Frozen breaded chicken tenders, cooked extra crispy and chopped.
The Crunchy Bread
Sourdough, mayo, panko breadcrumbs and slices of white American cheese.
Swap note: Use gluten-free bread, panko and chicken tenders for gluten free. Seed the fresh jalapeño for less heat.
How to Make a Jalapeño Popper Chicken Sandwich
Step 1: Cook the chicken
Air fry or bake the chicken tenders according to the package until extra crispy, then chop into 1/2-inch pieces.
Step 2: Cook the bacon
Cook the bacon until crispy, drain and crumble.
Step 3: Make the popper filling
Mix the cream cheese, shredded cheeses, bacon, candied and fresh jalapeños, green onions, garlic powder, paprika and pepper.
Step 4: Coat the bread
Spread mayo on one side of each slice of sourdough and press it firmly into the panko so it sticks.
Step 5: Assemble
Flip two slices panko-side down. Spread on the popper filling, press in the chicken pieces and top with American cheese and the remaining bread, panko-side up.
Step 6: Grill and serve
Cook in a covered skillet over medium-low 3 to 4 minutes per side until golden and melted. Rest 1 minute, slice on the diagonal and enjoy.
Carly’s Expert Tips
- Cover the pan so the cheese melts before the panko burns.
- Press the panko firmly so the crust stays on.
- Cook the chicken extra crispy so it stays crunchy inside the sandwich.
- Seed the jalapeño for a milder sandwich.
Make It Your Own
- Homemade cutlets: Use my Rita’s Viral Chicken Cutlets instead of tenders.
- Ranch dip: Serve with ranch or spicy bacon jam for dipping.
- Pepper jack: Swap the cheddar for pepper jack.
- Air fryer: Cook the assembled sandwich at 375°F for 4 to 5 minutes per side.
Make-Ahead and Meal Prep: Make the popper filling up to 3 days ahead. Cook the chicken and assemble right before grilling.
What to Serve With a Jalapeño Popper Chicken Sandwich
Serve with kettle chips, fries, a pickle spear or Cowboy Caviar.
Storing and Reheating
This sandwich is best eaten right away.
Store extra popper filling in the fridge for up to 4 days.
What People Ask About Jalapeño Popper Chicken Sandwich
Can I make the jalapeño popper filling ahead?
Yes. It keeps in the fridge for up to 3 days.
How spicy is this sandwich?
It has a medium kick. Seed the fresh jalapeño or use only candied jalapeños for milder heat.
Can I use homemade fried chicken?
Yes. Any crispy chicken cutlet or tender works.
How do you get panko to stick to bread?
Spread mayo on the bread and press it firmly into the panko.
Jalapeño Popper Fried Chicken Sandwich
Ingredients
Method
- 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 until crispy, drain, and crumble.
- 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.
- Spread mayo generously on one side of each slice of sourdough.
- Pour panko onto a plate and press the mayo side of each slice firmly into the panko so it sticks.
- 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.
- Top with the remaining sourdough, panko-side up.
- 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.
- Slice the sandwiches on the diagonal and enjoy.
Nutrition
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.
