The Crunchy Chicken Romesco Sandwich is a delicious, satisfying meal that’s packed with flavor and texture. It features crispy, golden chicken paired with a rich and nutty romesco sauce that’s made from roasted red peppers and almonds. The sandwich comes together with fresh greens and crusty bread, making every bite a perfect mix of crunch and creaminess.
I love making this sandwich when I want something quick but still special. The romesco sauce adds a wonderful smoky taste that really brings the chicken to life. I usually prepare a batch of the sauce ahead of time so it’s ready whenever I need it. Plus, the crunch from the bread and chicken makes each mouthful exciting and fun to eat.
My favorite way to serve this sandwich is with a simple side salad or some crispy sweet potato fries. It’s great for lunch or dinner when I want something that feels a bit fancy but doesn’t require hours in the kitchen. Everyone who tries it seems to love the combination of flavors, and I always find myself wanting another bite!
Key Ingredients & Substitutions
Chicken: Use boneless, skinless breasts for even cooking. If you prefer, thighs work too for juicier meat. Marinating in buttermilk makes the chicken tender and adds flavor.
Romesco Sauce: Roasted red peppers and toasted almonds give this sauce its signature nutty and smoky taste. If almonds aren’t available, try hazelnuts or even walnuts. Olive oil smooths everything out beautifully.
Breading: Panko breadcrumbs create a light, crunchy crust. If you want a gluten-free option, crushed cornflakes or gluten-free breadcrumbs work well too.
Greens & Slaw: Fresh arugula or watercress adds a peppery bite. Shredded cabbage brings extra crunch and freshness, balancing the rich sauce and fried chicken.
How Do You Get the Chicken Crispy Without Greasiness?
Getting that perfect crunch while keeping the chicken juicy is all about your frying technique.
- Heat oil over medium-high until it’s hot but not smoking (around 350°F/175°C is ideal).
- Don’t overcrowd the pan; cook in batches so the temperature holds steady.
- After frying, place chicken on a wire rack instead of paper towels to keep crust crispy, not soggy.
- If you want less oil, try oven-baking at 425°F (220°C) for 20-25 minutes, flipping halfway.
Equipment You’ll Need
- Large skillet or frying pan – perfect for shallow frying the chicken to a golden crunch.
- Food processor – makes blending the romesco sauce smooth and easy.
- Mixing bowls – useful for marinating chicken and setting up your breading station.
- Wire rack – lets fried chicken drain and stay crispy without getting soggy.
- Meat mallet or rolling pin – great for pounding chicken breasts to even thickness for quick, even cooking.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or fried halloumi for a tasty vegetarian version with great texture.
- Add sliced roasted eggplant or zucchini for extra veggie goodness and mellow flavor.
- Mix smoked paprika with a pinch of cumin in the breading for a warmer, earthier spice note.
- Spread manchego or mozzarella cheese on the bun for a cheesy, melty surprise inside your sandwich.
Crunchy Chicken Romesco Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Romesco Sauce:
- 2 large roasted red bell peppers (or 1 cup jarred roasted red peppers)
- 1/4 cup almonds, toasted
- 2 cloves garlic
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup olive oil
- Salt to taste
For the Sandwich Assembly:
- 4 sandwich buns, toasted
- 1 cup shredded cabbage or slaw mix
- Fresh greens (such as arugula or watercress)
- 1/4 cup ranch dressing or a creamy herb sauce (optional)
Time Needed
This recipe takes about 1 hour and 30 minutes total. You’ll spend 10 minutes preparing the romesco sauce, 5 minutes marinating prep, at least 1 hour marinating time, 15 minutes breading and frying, and 5 minutes assembling your sandwich. Plan for some resting time as you fry, so your chicken turns out extra crispy and juicy!
Step-by-Step Instructions:
1. Make the Romesco Sauce:
Put roasted red peppers, toasted almonds, garlic, vinegar, smoked paprika, cayenne pepper (if you like heat), and salt in a food processor. Pulse a few times to mix. Then, with the machine running, slowly pour in the olive oil until you get a smooth, slightly chunky sauce. Set this tasty sauce aside.
2. Marinate the Chicken:
Use a meat mallet or rolling pin to gently pound the chicken breasts so they’re the same thickness. In a bowl, mix buttermilk, smoked paprika, garlic powder, salt, and pepper. Put the chicken in, making sure it’s covered in the marinade. Cover the bowl and pop it in the fridge for at least 1 hour or overnight if you want to plan ahead.
3. Bread the Chicken:
Set up two bowls – one with flour, and one with panko breadcrumbs. Take the chicken out of the marinade, shaking off the extra liquid. First, coat each piece in flour. If needed, dip it quickly back in the marinade, then press it into the panko breadcrumbs until fully covered.
4. Fry the Chicken:
Heat vegetable oil in a skillet over medium-high heat — you want enough to shallow fry. Carefully cook each piece of chicken about 4-5 minutes per side until golden brown and cooked through. Place cooked chicken on a wire rack or paper towels to drain the oil and keep it crispy.
5. Assemble Your Sandwich:
Toast your buns until golden. Spread a generous layer of romesco sauce on the bottom bun. Add one crispy chicken breast, then top with shredded cabbage or slaw for crunch. Drizzle ranch dressing or your favorite creamy sauce if you like. Finish with fresh greens, then place the top bun.
6. Serve and Enjoy!
Your Crunchy Chicken Romesco Sandwich is ready! Serve warm with a side like fries or a fresh salad for a perfect meal.
Can I Use Frozen Chicken for This Sandwich?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before marinating and cooking. This helps ensure even cooking and the best texture.
What Can I Substitute for Almonds in the Romesco Sauce?
If you don’t have almonds, toasted hazelnuts or walnuts work great as a substitute. They add a similar nutty flavor and texture to the sauce.
Can I Make the Romesco Sauce Ahead of Time?
Absolutely! Romesco sauce actually tastes even better after resting for a few hours. Keep it refrigerated in an airtight container for up to 3 days and bring to room temperature before assembling your sandwich.
How Should I Store Leftover Sandwiches?
Wrap leftover sandwiches tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the chicken crispy, and add fresh greens after warming.
