Serious Eats / Qi Ai

While everyone’s idea of the ideal chicken sandwich is different, it’s safe to say that starting out with a solid chicken component, like chicken parmesan or chicken salad, is just as important as how you go about constructing the sandwich. Take Kenji’s methodically-tested fried chicken, for example. It has evolved and undergone various iterations—from the quick pickle-brined method used for his 5-ingredient fried chicken sandwich to the more nuanced, multi-flavored approach for his kimchi-brined fried chicken sandwich. There’s also a range of sandwiches focused on grilled chicken in various forms, from blackened to skewered, all providing a flavor-packed base for a sandwich’s other components. We even included recipes featuring tandoori-inspired grilled chicken patties and curry leaf-spiced chicken salad that prove not all sandwiches have to be made with a bun, roll, or sliced bread. Consider these chicken sandwich recipes as a road trip across the chicken sandwich landscape.

5-Ingredient Fried Chicken Sandwiches

Serious Eats / Mateja Zvirotic Andrijanic

According to Kenji, all great fried chicken sandwiches start with juicy, well-brined, skinless, boneless chicken thighs. He uses a jar of pickle juice as a quick ready-made brine, then dredges the chicken in seasoned flour full of buttermilk craggy bits for texture and crunch.

Kimchi-Brined Fried Chicken Sandwich

Serious Eats / Vicky Wasik

Here, Kenji’s further exploration of fried chicken yields a delightfully zesty, spicy mash up of flavors and techniques—kimchi juice brine, briney nubby bits for extra crispy texture, and a sweet, vinegary hot chile oil finish reminiscent of Nashville-style hot chicken. You can sandwich the chicken with toasted potato rolls or nestle it inside Stella Parks’ flaky black sesame buttermilk Biscuits that accentuate the Korean flavors.

The Best F&$king Grilled Chicken Sandwich Ever

Serious Eats / Qi Ai

Inspired by his adventures in Colombia where anything served on a burger bun is considered a “hamburger,” Daniel’s indulgent version of a grilled chicken sandwich is a delectably juicy symphony of textures—crunchy, crispy, soft, creamy, and tender. It comes together quickly and will have you murmuring joyous raptures in between bites.

Buffalo Chicken Grilled Cheese Sandwich

Serious Eats / Vicky Wasik

What do you get when you combine blue cheese, shredded chicken, Frank’s RedHot, and melted Monterey Jack? The ultimate comfort food lovechild between a diner classic and a bar food staple that’s spicy, meaty, and gooey in all the right ways.

Party-Sized Chicken Parmesan Sandwiches

Serious Eats / J. Kenji López-Alt

Looking for a sandwich to feed a small hoard of hoagie lovers? Kenji loads a full-size toasted ciabatta loaf with his made-from-scratch chicken parmesan, along with extra red sauce and melty mozzarella.

Smoky Pulled Barbecue Chicken

Serious Eats / Joshua Bousel

A dry brine with barbecue spices and slow smoking over indirect heat keeps this chicken super tender and juicy, while a thin, well-crafted homemade barbecue sauce fully permeates and flavors the meat without making the pulled chicken too wet for the sandwich.

Blackened Chicken Sandwich

Serious Eats / Joshua Bousel

While skinless, boneless chicken breast isn’t ideal for grilling in most instances, we found a way to do it without drying it out: Start with flat, brined breast slices and cook them over high heat to quickly form a smoky blackened crust. The spicy, moist chicken is sandwiched in a warm grilled club roll, layered with pepper Jack cheese, Sriracha mayo, grilled onion, peppers, and lettuce.

The Best Classic Chicken Salad

Serious Eats / J. Kenji López-Alt

It seems rather obvious, but you can’t make a standout chicken salad sandwich without a superior chicken salad. We go the extra mile by cooking the chicken sous vide with lemon and herbs to keep the meat tender and flavorful before dressing it in homemade mayo. Mounding the salad on Bibb lettuce is key to no soggy bread or loose chunks to detract from your sandwich-eating experience.

Curry Leaf Chicken Salad Sandwiches

Serious Eats / María del Mar Sacasa

There’s no rule that says a chicken salad has to be sandwiched in a roll or between two slices of bread. Here, spicy, ginger-scented chicken salad, with an aromatic kick from curry leaves and mustard seeds quickly sautéed in oil, is served on warm naan.

Grilled Tandoori-Inspired Chicken Patties With Jalapeño-Mint Yogurt Sauce

Serious Eats / Morgan Eisenberg

These moist, flavor-packed grilled patties are an inspired riff on traditional chicken tandoori that can give any burger a run for its money. Served with a tangy, cool jalapeño-mint yogurt sauce, you can sandwich them in soft buns, toasted flatbread, or naan.

Chicken Spiedies (Lemon- and Herb-Marinated Grilled Chicken Sandwiches)

Serious Eats / Joshua Bousel

A regional specialty of Binghamton, New York, cubes of boneless, skinless chicken breast are marinated in a vinegary base with lemon and herbs, skewered, grilled, and served up in toasty soft Italian rolls.

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