Crispy Cilantro Lime Chicken Sandwich Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
