The Crunchy Chicken Romesco Sandwich is a perfect mix of crispy chicken and rich, flavorful romesco sauce all tucked between fresh bread. The chicken is golden and crunchy on the outside, while the romesco sauce brings in a smoky, nutty taste that really wakes up your taste buds. It’s a great combo of textures and flavors that makes each bite satisfying and exciting.
I love making this sandwich when I want something a little different but still super comforting. The romesco sauce, with its roasted red peppers and almonds, adds a bright and slightly tangy punch that pairs amazingly with the crunchy chicken. I usually like to add some fresh greens to give it a bit of freshness and crunch to balance it all out.
This sandwich is great for a weekend lunch or a casual dinner. I often pack it up for picnics or take it to work when I want a meal that feels special but isn’t complicated to make. It’s one of those recipes that always gets compliments, and I find myself craving it even days later. If you like crispy chicken and bold flavors, this sandwich is definitely worth trying.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless breasts cut into strips gives a nice, even crunch. You can swap for thighs if you want juicier meat, just watch the cook time.
Panko Breadcrumbs: These give a light, crispy coating. If you don’t have panko, crushed cornflakes or regular breadcrumbs work fine but may be less crunchy.
Romesco Sauce: Roasted red peppers and toasted almonds bring smoky and nutty flavors. If almonds aren’t an option, try walnuts or hazelnuts instead. A good olive oil makes a big flavor difference here.
Bread: Choose rustic bread like sourdough or multigrain for a firmer texture that holds up well. Soft sandwich bread can get soggy with the sauce.
Arugula: It adds peppery freshness. Baby spinach or mixed greens are good alternatives if you prefer milder greens.
How Do You Get the Chicken Extra Crunchy Without Overcooking?
Coating and frying the chicken properly is key to a crispy, juicy finish. Follow these steps:
- Pat chicken dry to help the coating stick better.
- Dip chicken in seasoned flour first – this creates a base layer for the egg to stick to.
- Next, dip into beaten eggs, then coat with panko breadcrumbs, pressing gently to help them adhere.
- Heat oil to medium-high but not smoking hot; around 350°F (175°C) is ideal.
- Fry in batches to avoid crowding, which lowers the oil temperature and makes chicken soggy.
- Cook about 3-4 minutes per side, flipping once, until golden and cooked through.
- Drain on paper towels to remove extra oil and keep crispiness.
Keeping the oil consistent in temperature is the trick. Too hot burns the coating before the chicken cooks; too low makes it greasy.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken strips evenly and getting that golden crust.
- Food processor – great for blending the romesco sauce smoothly and quickly.
- Three shallow bowls – handy for the flour, egg, and breadcrumb dredging station.
- Paper towels – essential to drain fried chicken and keep it crispy.
- Toaster or oven – to lightly toast the sandwich bread for extra crunch and structure.
Flavor Variations & Add-Ins
- Swap chicken for crispy fried cauliflower for a tasty vegetarian option with similar crunch.
- Add sliced provolone or mozzarella inside the sandwich for a melty, creamy touch.
- Mix chopped fresh herbs like parsley or cilantro into the romesco to brighten the sauce.
- Include pickled red onions or jalapeños for a tangy kick that cuts through the richness.
Crunchy Chicken Romesco Sandwich
Ingredients You’ll Need:
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Romesco Sauce:
- 2 large roasted red bell peppers (jarred or fresh, roasted and peeled)
- ¼ cup almonds, toasted
- 1 small garlic clove
- 1 tbsp sherry vinegar (or red wine vinegar)
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- ¼ cup olive oil
- Salt to taste
For the Sandwich:
- 8 slices rustic sandwich bread (sourdough or multigrain works great)
- 2 cups fresh arugula or mixed greens
- Optional: lemon juice for squeezing over the greens
Time You’ll Need
Overall, this recipe takes about 30 to 40 minutes. Expect 10–15 minutes for prep, including making the romesco sauce and prepping the chicken, about 10 minutes frying, and 5 minutes to assemble the sandwiches.
Step-by-Step Instructions:
1. Make the Romesco Sauce:
Put the roasted red peppers, toasted almonds, garlic, sherry vinegar, smoked paprika, cayenne if using, and a pinch of salt into a food processor. Blend while slowly drizzling in olive oil until smooth and thick. Taste and adjust salt if needed. Set aside to let the flavors meld.
2. Prepare and Fry the Chicken:
In one bowl, mix the flour, smoked paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs. Put the panko breadcrumbs in a third bowl. Dip chicken strips into the flour mix, then the egg, then coat them thoroughly with panko. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken strips until golden and cooked through, about 3-4 minutes per side. Drain on paper towels to keep them crispy.
3. Assemble the Sandwiches:
Lightly toast the bread slices. Spread a thick layer of romesco sauce on one side of each slice. Place crispy chicken strips on half the slices, then add fresh arugula on top. Optionally, squeeze a little lemon juice over the greens for a fresh punch. Close the sandwiches with the remaining bread slices, sauce side down.
4. Serve and Enjoy!
Cut the sandwiches in half for easy eating and serve immediately while the chicken is warm and crispy. Enjoy your crunchy chicken romesco sandwich packed with bold flavors!
Equipment You’ll Need
- Large skillet or frying pan – for frying the chicken
- Food processor or blender – to make the romesco sauce nice and smooth
- Three shallow bowls – for flour, eggs, and breadcrumbs
- Paper towels – for draining fried chicken
- Toaster or oven – to toast the sandwich bread
Variations and Tips
- Vegetarian Option: Swap out chicken for crispy fried cauliflower or mushrooms.
- Cheesy Addition: Add slices of provolone or mozzarella to melt inside the sandwich.
- Extra Freshness: Stir fresh herbs like parsley or cilantro into the romesco sauce.
- Extra Kick: Add pickled red onions or sliced jalapeños for a tangy, spicy touch.
Can I Use Frozen Chicken for This Sandwich?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat it dry well to remove excess moisture for a crispier coating.
Can I Make Romesco Sauce Ahead of Time?
Absolutely! Romesco sauce stores well in the fridge for up to 3 days in an airtight container. Give it a quick stir before spreading on your sandwich.
How Should I Store Leftover Sandwiches?
Store leftovers wrapped tightly in foil or in an airtight container in the fridge for up to 24 hours. Reheat in a toaster oven or skillet to help maintain crispness.
Can I Bake Instead of Frying the Chicken?
Yes! For a healthier option, bake the breaded chicken strips at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through. They won’t be quite as crispy but still delicious.
