Crispy Cilantro Lime Chicken Sandwich Recipe
A vibrant and crunchy Crispy Cilantro Lime Chicken Sandwich featuring air-fried chicken breasts coated in a crispy cornflake crust, tossed in a tangy cilantro lime sauce, and layered with refreshing cucumber salad and creamy avocado sandwich sauce. This delightful sandwich balances zesty flavors with crisp textures for a delicious meal.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts, cut in halves lengthwise and slightly pounded out
- ½ cup all-purpose flour (can substitute with 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 black 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. Season with salt to taste. Transfer sauce to a bottle or jar and refrigerate until ready to assemble.
- Prepare the Cucumber Salad: In a medium bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes to create the dressing. Add the thinly sliced cucumber, jalapeno, and chopped cabbage to the bowl. Toss everything together thoroughly and set aside.
- Set Up Breading Stations: Arrange three shallow bowls: one with the flour, salt, paprika, onion powder, and garlic powder mixture; the second with beaten eggs; and the third with crushed cornflakes. Dredge each chicken piece in the flour mixture, then dip into the eggs, and finally coat evenly with the crushed cornflakes.
- Cook the Chicken: Air fry the coated chicken at 360ºF for 14-16 minutes, flipping halfway through, until the internal temperature reaches 165ºF. Alternatively, bake on a foil-lined, cooking spray-coated baking sheet at 425ºF for 15-20 minutes, turning once halfway.
- Prepare the Chicken Coating Sauce: While the chicken cooks, combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a large skillet. Simmer over medium heat, stirring occasionally, for about 5 minutes until the sauce thickens to a syrupy consistency.
- Coat the Chicken and Assemble: Once cooked, place the chicken pieces into the skillet with the thickened sauce, coating both sides thoroughly. Layer each toasted roll with the sauced chicken, top with a generous portion of the cucumber salad, and finish with a spread of the prepared sandwich sauce. Serve immediately.
Notes
- For gluten-free options, substitute all-purpose flour with gluten-free flour and ensure cornflakes are gluten-free.
- The sandwich sauce can be prepared in advance and stored refrigerated for up to 3 days.
- Adjust the amount of jalapeno or red pepper flakes in the cucumber salad to tune the spiciness.
- Internal temperature of chicken should always reach 165ºF for safe consumption.
- Baking is a suitable alternative to air frying and yields crispy results.
- Toast bread rolls lightly to prevent sogginess and add texture contrast.
Keywords: crispy chicken sandwich, cilantro lime chicken, air fried chicken, avocado sandwich sauce, cucumber salad, spicy chicken sandwich, homemade chicken sandwich
