Crispy Cilantro Lime Chicken Sandwich Recipe

Introduction

This Crispy Cilantro Lime Chicken Sandwich is a flavorful twist on a classic favorite. Featuring crunchy coated chicken breasts, a zesty cilantro lime sauce, and a refreshing cucumber salad, it’s perfect for a satisfying lunch or dinner. Easy to make and packed with vibrant flavors, this sandwich will quickly become a new go-to.

Ingredients

• 2 chicken breasts, cut in half lengthwise and slightly pounded
• ½ cup all-purpose flour (can use gluten-free flour)
• 1 cup cornflakes, lightly crushed
• ½ tsp salt
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 eggs, beaten
• 4 bread rolls of your choice, toasted if desired

Sandwich Sauce

• 1 Tbsp olive oil
• 1 avocado, halved, seed removed, flesh scooped out
• ½ cup cilantro
• 1 Tbsp adobo sauce
• 3 Tbsp lime juice
• 1 Tbsp honey
• ½ cup sour cream
• ¼ tsp black pepper
• Salt to taste

Cucumber Salad

• ½ large English cucumber, thinly sliced
• 1 jalapeno, thinly sliced
• 1 cup cabbage, thinly sliced and chopped
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• ¼ cup mayonnaise
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes

Sauce for Coating Chicken Breasts

• 4 Tbsp avocado oil
• 6 Tbsp finely chopped fresh cilantro
• 1 cup lime juice
• ¼ cup honey
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chipotle powder
• ¼ tsp red pepper flakes
• 2 garlic cloves, grated

Instructions

1. Step 1: Make the sandwich sauce by combining olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth. Add salt to taste. Transfer the sauce to a jar and refrigerate until ready to use.
2. Step 2: Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Add the sliced cucumber, jalapeno, and cabbage, then toss to coat. Set aside.
3. Step 3: Set up three shallow bowls: one with flour mixed with salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Coat each chicken piece by dredging in flour mixture, then egg, and finally cornflakes.
4. Step 4: Cook the chicken either by air frying at 360ºF for 14-16 minutes or baking on a foil-lined, sprayed baking sheet at 425ºF for 15-20 minutes, flipping halfway. Ensure the internal temperature reaches 165ºF.
5. Step 5: While the chicken cooks, make the coating sauce by combining avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a large skillet. Reduce over medium heat for about 5 minutes until thickened into a syrup.
6. Step 6: Coat the cooked chicken breasts in the skillet sauce, turning to cover both sides. Assemble the sandwiches by placing the chicken on rolls, topping with cucumber salad, and finishing with the sandwich sauce.

Tips & Variations

• Use a mandoline slicer to achieve thin, even slices of cucumber, jalapeno, and cabbage for the best texture.
• Make the sandwich sauce a few hours ahead of time to allow flavors to meld and deepen.
• For a spicier kick, add extra chipotle powder or jalapeno slices to the cucumber salad.
• Try gluten-free flour and gluten-free rolls to make this sandwich gluten-free.

Storage

Store leftover cooked chicken and sauces separately in airtight containers in the refrigerator for up to 3 days. Keep the cucumber salad chilled and fresh for up to 1 day. Reheat chicken gently in a skillet or oven to maintain crispiness. Assemble sandwiches just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as needed to ensure they reach an internal temperature of 165ºF.

Is there a way to make this sandwich dairy-free?

Absolutely! Substitute the sour cream in the sandwich sauce with a dairy-free yogurt or mayonnaise alternative to keep it creamy without dairy.

Crispy Cilantro Lime Chicken Sandwich Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This Crispy Cilantro Lime Chicken Sandwich features tender chicken breasts coated with crunchy cornflakes and a zesty homemade sauce, paired with a refreshing cucumber salad and creamy cilantro lime sandwich sauce. Perfectly balanced with bright lime juice and rich avocado flavors, it’s an ideal, flavorful sandwich for any meal.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwiches
• Method: Air Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts cut into halves (long ways) and slightly pounded out
• ½ cup all-purpose flour (can use gluten-free flour)
• 1 cup cornflakes, lightly crushed
• ½ tsp salt
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 eggs, beaten
• 4 bread rolls of your choice, toasted if desired

Sandwich Sauce

• 1 Tbsp olive oil
• 1 avocado, cut in half, seed removed, flesh scooped out
• ½ cup cilantro
• 1 Tbsp adobo sauce
• 3 Tbsp lime juice
• 1 Tbsp honey
• ½ cup sour cream
• ¼ tsp black pepper
• Salt to taste

Cucumber Salad

• ½ large English cucumber, thinly sliced
• 1 jalapeño, thinly sliced
• 1 cup cabbage, thinly sliced and chopped
• 2 Tbsp apple cider vinegar
• 1 Tbsp honey
• ¼ cup mayonnaise
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes

Sauce for Coating Chicken Breasts

• 4 Tbsp avocado oil
• 6 Tbsp finely chopped fresh cilantro
• 1 cup lime juice
• ¼ cup honey
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chipotle powder
• ¼ tsp red pepper flakes
• 2 garlic cloves, grated

Instructions

1. Make the sandwich sauce: Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, then add salt to taste. Transfer to a bottle or jar and refrigerate until ready to use.
2. Prepare the cucumber salad: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add cucumber slices, jalapeño, and cabbage; toss to coat evenly. Set aside.
3. Bread the chicken: Set up three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece first in the flour mixture, then in the eggs, and finally coat thoroughly with crushed cornflakes.
4. Cook the chicken: Air fry the breaded chicken at 360ºF for 14-16 minutes until crispy and internal temperature reaches 165ºF. Alternatively, bake on a foil-lined, cooking spray-coated baking sheet at 425ºF for 15-20 minutes, flipping halfway through.
5. Make the chicken coating sauce: In a large skillet, combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and garlic. Reduce over medium heat for about 5 minutes, stirring occasionally until the sauce thickens into a syrupy consistency.
6. Coat and assemble the sandwiches: Toss cooked chicken breasts in the skillet with the thickened sauce, coating both sides thoroughly. Place each chicken piece on a toasted roll, then top with cucumber salad and the prepared sandwich sauce. Serve immediately.

Notes

• Use a mandoline slicer to achieve thin, even slices of cabbage, jalapeño, and cucumber for best texture.
• Allow the sandwich sauce to marinate for a few hours in the fridge for deeper, richer flavor.
• Ensure chicken reaches an internal temperature of 165ºF for safe consumption.
• For gluten-free option, substitute all-purpose flour with gluten-free flour.

Keywords: Chicken, Cilantro Lime, Sandwich, Crispy, Air Fryer, Avocado, Cucumber Salad