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!
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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.
Baked Spicy Chicken Sandwiches
Servings 2Ingredients
Baked Spicy Chicken
- 1/2 cup breadcrumbs ($0.13)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp cayenne ($0.05)
- 1/8 tsp salt ($0.01)
- freshly cracked pepper ($0.02)
- 1.5 Tbsp cooking oil ($0.06)
- 1/4 cup plain yogurt ($0.25)
- 1/8 tsp salt ($0.01)
- 1 tsp hot sauce ($0.04)
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($3.99)
Honey Yogurt Slaw
- 3 cups shredded cabbage slaw mix (pre-bagged) ($0.65)
- 2 Tbsp mayonnaise ($0.17)
- 1/3 cup plain whole milk yogurt ($0.33)
- 1/2 Tbsp honey ($0.06)
- 1 tsp Dijon mustard ($0.06)
- 1 tsp apple cider vinegar ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
For Serving
- 2 buns ($1.00)
Instructions
- Preheat the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken.
- In a wide shallow bowl or container, combine the bread crumbs, garlic powder, smoked paprika, cayenne, salt, and some freshly cracked pepper for the chicken's breading. Once combined, add the cooking oil and stir until the seasoned breadcrumbs resemble damp sand.
- In a separate wide shallow bowl or container, combine the yogurt, salt, and hot sauce.
- Place the chicken breast on a cutting board, cover with plastic, then use a mallet or rolling pin to gently pound the chicken breast to an even thickness, no more than 3/4-inch thick. Cut the chicken breast in half, then season with a pinch of salt and a pinch of cayenne.
- Dip each piece of chicken into the yogurt and hot sauce mixture, making sure to fully coat the chicken, then into the seasoned bread crumbs, again coating both sides. Place the coated chicken on the prepared baking sheet with wire rack.
- Bake the chicken for 25 minutes, or until the internal temperature reaches 165ºF, carefully flipping the chicken once half way through.
- While the chicken is baking, prepare the honey yogurt slaw. In a small bowl stir together the mayonnaise, yogurt, honey, Dijon, vinegar, salt, and some freshly cracked pepper.
- Place the shredded cabbage slaw mix in a large bowl, pour the prepared dressing over top, and stir until the cabbage is coated in dressing.
- Once the chicken is finished baking, build the sandwiches. Place one piece of spicy chicken on each bun and top with a generous pile of the honey yogurt slaw. Enjoy!
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Nutrition
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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!
I just realized I can change the amounts of services for a recipe. You. Are. A. GD. Genius.
I’m assuming I can make these non-spicy by omitting the spicy ingredients? Not sure if my kiddos are up for the heat.
Haha, glad to help! If you want to make these non-spicy check out my chicken nuggets recipe, which uses the same technique but is a non-spicy version. :)
I made this today with my boys ( 11&13)in mind. They raved over it, telling me I didn’t make enough sandwiches. They like take out chicken sandwiches and they said these were better than all of them. I guess I’ll be adding these to the list of keepers.
Yay!! That makes me so happy! Thank you!
Would it be possible to use chicken thighs instead? I like breasts but they tend to be dry.
I’d need to try it to know for sure. If they release more water or fat it might affect the breading. But I suggest trying it with the breasts at least once. This cooking method and the yogurt coating keeps them nice and juicy! :)
I made these with chicken thighs the other day. Due to a less than perfect execution (no wire rack for the oven, used panko breadcrumbs, etc.), they weren’t nearly as pretty as yours, Beth. But they were perfectly cooked and delicious! We use chicken thighs exclusively at my house with no regrets :)
Awesome! Good to know! Thank you for sharing with the rest of us. :)
This was so good! I used cajun seasoning because I didn’t have smoked paprika. We served it with a salad of chopped tomato, avocado, corn, and cucumber mixed with olive oil, lemon, salt and pepper.
Hi Beth! I just want to say a huge thank you because your recipes have literally changed my life! I cook one of your recipes for dinner 90% of the time that I cook at home, and it has saved us a ton on groceries and eating out! Following your recipes has taught me how to be a better cook.
I love your post about Stonyfield and organic farming, and it is important to me to shop sustainably. I am also interested in learning more about how to find ethically raised meat because I feel that is harder to identify, so if you’re interested in doing more educational posts like this, I’m all in!
I’m not sure if you meant to do this or maybe I’m missing something, but I don’t think you included buns on the list of ingredients. While it might seem like common sense, I create my grocery list by copying/pasting from your recipe into my google keep list, so if the buns aren’t there, I won’t think to buy them. Not sure if you want to add them, but just thought I’d point it out for people who grocery shop like me.
Thanks again for your amazing recipes and blog! I don’t know what I’d do without BudgetBytes!
Thanks Mary!! And thanks for catching that typo in the ingredient list! I’ll have to double check my paper notebook where I do my calculations, but I bet I had it written in there and just forgot to type it into the post. I appreciate you letting me know!!
I miei bambini gli adorano! sono buonissimi….. grazie mille per la ricetta
I’ve been jonesing for a crispy chicken sandwich and this was friggin perfect. Coupled with a homemade bun (wrapped in foil and stored in my freezer) and garlic fries… so good. Thank you for the inspiration and keeping me from ordering in!
Awesome! Don’t you love having stuff stashed in your freezer like that? It’s such a little thing, but it brings me such joy. :D
We skipped the buns and had these as tacos! With the meat cut into slices after cooking and the coleslaw on top, plus shredded cheese and diced avocado, they were AWESOME! Easy to make and really delicious! Thanks for the recipe!
Awesome idea!!
Thank you for the well thought information about commercial dairy practices. Since you featured a chicken sandwich, would you consider a future article about commercial practices for raising chickens (and eggs) as well as beef, pork, etc?
If I have a chance to go learn more about chicken farming, I’d consider it. :)
Miss Beth. This Spicy Chicken is the bomb dot com!!! I did not make the slaw for the sandwich, but I did slice some tomatoes and toasted some Brioche buns with some butter. This is my first time making a chicken sandwich, and my sister and I thoroughly enjoyed. Thank you so much for sharing this very delicious recipe.
Btw… both you and the cow looked too precious!!! I may have ran from the cow if I stood too close to it lol. 😉
Thank you!! :) I did eventually have to run from the cows because they wouldn’t stop licking me all over! Hahaha
That is too funny!!!! I remember when I was 15 years old, I went to visit my Grandma on my Dad’s side, and she had some chickens on her land (don’t remember how many). Let’s just say that her chickens did not like me, and I ran away from them!!! Lol!!!
I will never have to go to a restaurant for a spicy chicken sandwich ever again!! Hands down delicious. For sauce addicts: dunk breaded chicken into your fav buffalo sauce before assembling sandwiches. ☺️
That sounds delicious!!! 😍
While Target and Safeway, in the Sacramento CA region, used to carry Stonyfield yogurt in the 32 oz cartons, they no longer do so. Chobani yogurt and store brands have overtaken them.
Thank you for highlighting the importance of organic dairy. Very encouraging. This recipe looks very good. My children will love it. Added to bookmarks, thank you!
First bite thoughts: omg so good! Too bad I didn’t make more for the bf!!
I used Italian style breadcrumbs and added some Cajun seasoning in lieu of smoked paprika… also let the chicken broil on high with some cheese on top to let it get gooey and yummy. We added bacon to ours. With the coleslaw on top- oh boy it was good.
Never a bad recipe from budgetbytes, love it!!
Oh YUM!! I love those ideas!
Looks like a keeper, Beth! Yum!!